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In brewing, papain is used to digest excess proteins after fermentation there by controlling chill haze and foam. The enzyme is capable of digesting dissolved proteins with amino acids as a by-product and thus increasing the clarity of beer. It is suitable for chill proofing in brewing and other applications in the food industry.

Tenderness is the most preferred physical quality of a meat product. Papain a proteolytic enzyme is used as meat tenderizer. The main ingredient of most powdered tenderizers is papain. Papain protease enzyme attack the muscle fibers and the collagen webs that holds them together. This softens the meat and makes it more tender.

Papain allows pets to easily absorb food nutrition, reduces allergies in pets, improves the palatability of the feed product. Papain as a proteolytic enzyme reduces the digestive load on the animal’s gastrointestinal tract and helps in absorption rate of nutrients. Papain has a significant effect on body weight, FCR and carcass percentage of poultry.

Papain a proteolytic enzyme is used as a meat tenderizer. The main ingredient of most powdered tenderizers is papain. Papain protease enzyme attack the muscle fibers and the collagen webs that holds them together. This softens the meat and makes it more tender.