Brewery / Meat Tenderizer

Natural Protease has the ability to hydrolyze protein into low molecular weight peptides and amino acids. It is mainly used in the beer industry for chill proofing and haze removal.

Enzymes are processing aids that specifically deliver a functional or process benefit. It could produce beer faster, simpler, cost-effective, and in a more sustainable way. All of this gives you a better control over the brewing process regardless of what type of operation you run or which raw ingredients you use.

Papzym Chillproof-B200

Papain catalyst absolutely dissolves in water, it is defined for fermenting industry to avoid the capacity and chill haze. It is Produced from chosen, purified, stable action and evaluation of papain.

Liquipapzym- B100

It's defined for fermenting industry to anticipate the capacity and chill haze. It is Produced from chosen, purified, stable activity and evaluation of liquid papain.

Papain and bromelain are Cysteine proteases that are used as the best ingredient in meat tenderizers. Papain & Bromelain are the natural enzymes that break down the protein in meat into small fragments which causes tenderization of meat and makes it further smoother.

• Improves the tenderness of meat.
• Reduces the cooking time.
• Improves the flavor of meat.
• PAPZYM-PHYTOPAP (Liquid, Powder)
• Papain enzyme is totally soluble in water; it’s formulated for tenderizer purpose. Produced from selected, purified, stable activity grade of papain. Its hydrolysis a wide range of meat.

Papzym-Phytopap (Liquied, Powder)

Papain enzyme is totally soluble in water; it is formulated for tenderizer purpose. Produced from selected, purified, stable activity grade of papain.

Papzym – Phytobrom

Bromelain enzyme totally soluble in water, it is formulated for tenderizer purpose. Produced from selected, purified, stable activity grade of bromelain.

Papzym- Brompap

It is a combination of bromelain and papain. It is used for seafood (mussel, clam, squid).