Papain
Papain is used to reduce or remove heat-labile proteins.
Synonym(s): Papaya Proteinase I
CAS Number: 9001-73-4
E Number: 1101(ii)
INS Number: 1101(ii)
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category, Functional Class and Recommended Usage is not available at this time.
FIVS
Classification Category 4 – Not naturally occurring in grapes and treatment residual in wine Recommended Usage Good Manufacturing Practice (GMP)
Usage in Winemaking:
Papain is used to reduce or remove heat-labile proteins.
See FIVS technical papers for more information - click here.
