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Meat Tenderizer Papain Enzyme Powder

Name: Meat Tenderizer Papain Enzyme Powder
Brand: APEX INTERNATIONAL
Price: 1650.0 INR
Availability: InStock

Price 1650.0 INR/ Kilograms

Get a Price/Quote

MOQ : 100 Kilograms

Meat Tenderizer Papain Enzyme Powder Specification

Product Type
Meat Tenderizer Papain Enzyme Powder

Type
Other

Cultivation Type
Common

Grade
100 TU/mg to 1000 TU/mg

Variety
Meat Tenderizer Papain Enzyme Powder

Weight
20 Kilograms (kg)

Color
Off White to Cream

Edible
Yes

Hybrid
No

Drying Process
Spray Dried

Moisture (%)
5% max

Admixture (%)
0.5% max

Ash %
<2%

Imperfect Ratio (%)
<1%

Purity
99%

Shelf Life
24 Months

Packaging Type
HDPE Drum/Poly Bag

Storage Condition
Cool and dry place, away from direct sunlight

Enzyme Activity
100 TU/mg to 150 TU/mg

pH Range
5.5 - 7.0

Fineness
100% Passes through 80 mesh

Safety
Non-toxic, Food Safe

Application
Meat Tenderizer, Food Processing

Solubility
Completely soluble in water

Recommended Usage
0.2% to 0.5% of meat weight

Meat Tenderizer Papain Enzyme Powder Trade Information

Minimum Order Quantity
100 Kilograms

Payment Terms
Telegraphic Transfer (T/T), Letter of Credit at Sight (Sight L/C), Delivery Point (DP)

Supply Ability
50000 Kilograms Per Month

Delivery Time
7 Days

Sample Available
Yes

Sample Policy
Free samples available with shipping and taxes paid by the buyer

Packaging Details
Bags

Main Export Market(s)
Middle East, North America, South America, Western Europe, Asia

Certifications
GMP,ISO, Halal

About Meat Tenderizer Papain Enzyme Powder

Apex International is one of the leading Meat Tenderizer Papain Enzyme Powder exporter from india.

Activity: 100 TU/mg to 1000 TU/mg (Activity level can be customized as per customers requirement).

Papain is widely utilized in the food industry to tenderize meat. By breaking down protein molecules, it effectively softens tough meat fibers, resulting in a more tender and enjoyable eating experience. It is commonly found in marinades, meat injectables, and tenderizing powders, all aimed at enhancing the texture and taste of meat products.

Papain is utilized in the food sector for its ability to tenderize meat by breaking down tough fibers and connective tissues. Additionally, it is employed in dairy processing to enhance cheese flavor, hydrolyze milk proteins, and decrease allergenic properties.

Superior Enzyme Efficiency for Meat Tenderizing

Our Meat Tenderizer Papain Enzyme Powder delivers consistent enzyme activity between 100 and 150 TU/mg, ensuring effective breakdown of tough meat fibers. This fine, off-white to cream powder is 100% passable through an 80-mesh sieve, promoting uniform application and optimal solubility in water-based marinades for excellent tenderization results.

Safe, Edible, and Versatile in Food Processing

Being non-toxic and food safe, this enzyme powder is ideal for use in meat tenderizing and various food processing applications. The product boasts 99% purity and is free from admixtures. With ash content below 2% and moisture under 5%, it ensures the highest standards of food quality and process safety for consumers.

Convenient Packaging and Extended Shelf Life

Packaged securely in HDPE drums or poly bags, each 20 kg batch stays protected during storage and transport. The product's 24-month shelf life is maintained when stored in a cool, dry place, away from direct sunlight, preserving its potency and efficacy for long-term use by food industry professionals.

FAQ's of Meat Tenderizer Papain Enzyme Powder:

Q: How should Meat Tenderizer Papain Enzyme Powder be used in food processing?

A: For optimal tenderizing, use 0.2% to 0.5% of the papain enzyme powder based on the total weight of the meat. Dissolve the powder completely in water before application to ensure even distribution and effective breakdown of connective fibers.

Q: What benefits does this papain enzyme powder offer in meat tenderization?

A: The enzyme accelerates the breakdown of muscle proteins and connective tissues, resulting in meat that is significantly more tender and easier to cook. This improves texture, juiciness, and overall palatability of both processed and fresh meats.

Q: When should the enzyme powder be applied during the meat processing?

A: It is best to apply the dissolved enzyme powder to meat prior to marination or cooking. Allow sufficient time for the enzyme to act on the meat, depending on the desired tenderness level and recipe requirements.

Q: What storage conditions are recommended for this enzyme powder?

A: Store the papain enzyme powder in a cool, dry place, away from direct sunlight. Use only original HDPE drums or poly bags for storage to maintain the product's efficacy and extend its shelf life up to 24 months.

Q: Is the Meat Tenderizer Papain Enzyme Powder safe for human consumption?

A: Yes, this product is non-toxic, food safe, and edible, possessing 99% purity and meeting food industry standards. It contains minimal admixture and is manufactured using safe spray drying processes under certified conditions.

Q: Where is this papain enzyme powder typically used or exported?

A: Our Meat Tenderizer Papain Enzyme Powder is widely used across India by manufacturers, suppliers, and exporters, primarily for meat processing, food preparation, and commercial foodservice applications.

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