Bromelain

Bromelain (CAS 9001-00-7), also known as fruit bromelain, is a proteolytic enzyme complex extracted from pineapple plant tissue. It functions as a protein-cleaving agent across food processing and pharmaceutical manufacturing.

In meat processing, this enzyme tenderizes tough muscle proteins by breaking down collagen and myofibrillar structures. This enables consistent texture in processed and marinated meat products for industrial food producers.

Brewers use it to prevent chill haze in beer by hydrolyzing haze-forming proteins before cold storage. In pharmaceutical and nutraceutical manufacturing, it is incorporated into digestive enzyme formulations and anti-inflammatory supplements.

Biotechnology applications include its use as a cell dissociation agent in tissue culture workflows. It also serves as a critical reagent in protein hydrolysate production for various laboratory and industrial research settings.

The product is supplied as an off-white to beige powder, with activity expressed in GDU/g or MCU/g. Common commercial grades range from 100 GDU/g to 2400 GDU/g to meet specific formulation requirements.

Food-grade and industrial grades are both available, with food-grade material produced under GMP conditions. This ensures the material meets FCC specification requirements for safety and consistency in production.

Bulk supply is standard in fiber drums or multilayer bags suited for temperature-controlled storage. Proper handling ensures the enzymatic activity remains stable throughout the shelf life of the chemical product.