Meat Tenderizer Powder (Enzyme Base)

Get a Price/Quote

MOQ : 25 Kilograms

Meat Tenderizer Powder (Enzyme Base) Specification

Taste
Bland, slightly sweet

Solubility Tests
Soluble in water, insoluble in organic solvents

Melting Point
Decomposes on heating

Solid Content
>98%

Shelf Life
24 months

Smell
Characteristic, faintly sweet

Assay
Enzyme activity 1000050000 U/g (variable)

Appearance
Fine powder

Water Solubility
Soluble

Molecular Formula
Variable (enzyme/protein, typically C9H14N4O3 for reference)

Boiling point
Not applicable (enzyme/protein)

Heavy Metal (%)
<0.001%

Physical Form
Powder

Structural Formula
Protein structure (not specified), papain related

CAS No
9001-00-7 (for Papain, typical active enzyme ingredient)

Other Names
Meat Tenderizer Enzyme Powder, Proteolytic Enzyme

Type
Enzyme base

Color
Off-white to cream

Purity
>98% (enzyme activity basis)

Application
Meat processing, food tenderizer

Storage
Cool, dry place, tightly sealed

Meat Tenderizer Powder (Enzyme Base) Trade Information

Minimum Order Quantity
25 Kilograms

Payment Terms
Cash Advance (CA)

Main Export Market(s)
Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa

Main Domestic Market
, All India, South India, Central India, West India, North India, East India, Gujarat, Karnataka, Kerala, Lakshadweep, Mizoram, Meghalaya, Manipur, Andhra Pradesh, Bihar, Chandigarh, Daman and Diu, Goa, Jharkhand, Odisha, Punjab, Assam, Delhi, Dadra and Nagar Haveli, Andaman and Nicobar Islands, Arunachal Pradesh, Chhattisgarh, Haryana, Himachal Pradesh, Jammu and Kashmir, Madhya Pradesh, Maharashtra, Nagaland, Rajasthan, Sikkim, Tamil Nadu, Telangana, Tripura, Pondicherry, Uttar Pradesh, Uttarakhand, West Bengal

About Meat Tenderizer Powder (Enzyme Base)

We are an eminent manufacturer, supplier and exporter of Meat Tenderizer Powder (Enzyme Base) which is made by Papain & Bromelain enzyme. These enzymes are utilized to treat hard cuts of meat and make them more admissible to customers. In addition to pork, beef and chicken, these Meat Tenderizer Powder (Enzyme Base) can also be utilized on seafood such as clams or squid.

Product Characteristics:

Form	powder form
Colour	Off white free flowing powder
pH	4.8 to 6.2,
TVC	NMT 10,000 cfu/g,
Pathogen	Absent in 25gm

Packaging: Bzyme Meat (Meat Tenderizer powder) is gettable in 5 kg, 10 kg, 20 kg, 25 kg HDPE Drum OR according to the client need(e.g. 10gm, 25 gm 50 gm,..)
Application : Take the 500 gms meat, pierce it with the sharp knife 3 to 4 cm, sprinkle 1 tablespoon Bzyme Meat over the meat, allow to stand for 20 to 30 minutes on 40 to 50 degree warm water.
Storage: Should be stored in airtight container under cool conditions.
Safety & Enzyme Handling: Inhalation of enzyme dust & mist should be avoided. In case of contact with eyes or skin, quickly rinse with water for at least 15 minutes
Technical Support : Please contact us for extra detail concerning specific use of this product.

Natural Enzyme-Based Tenderizing

Utilizing natural enzymes such as papain from papaya and bromelain from pineapple, this powder enables efficient and gentle tenderization of meats. The enzymes operate effectively in a broad pH range, protecting both texture and taste while decomposing tougher protein structures for improved mouthfeel.

Safe, Versatile, and High-Purity Formulation

This product is formulated to meet food-grade safety and quality guidelines. It is free from known allergens, non-GMO, and pathogen-free with >98% pure enzyme activity. The powder dissolves readily in water, making it suitable for a variety of meat processing needswhether industrial, commercial, or domestic.

Effortless Application and Lasting Benefits

Meat Tenderizer Powder should be used at 0.10.5% of meat weight. Its bland flavor and faint sweetness ensure it doesnt alter the natural taste of meat. With a shelf life of 24 months and practical packaging options, this powder offers convenience, efficiency, and reliability in every batch.

FAQs of Meat Tenderizer Powder (Enzyme Base):

Q: How should I use Meat Tenderizer Powder (Enzyme Base) for best results?

A: To use, simply mix the powder with a small amount of water and evenly apply it to the meat at a recommended dosage of 0.10.5% by weight. Allow the meat to rest for a suitable period depending on thickness before cooking. Ensure thorough distribution for consistent tenderization.

Q: What are the main benefits of using plant-derived enzymes like papain and bromelain for meat tenderization?

A: Papain and bromelain, derived from papaya and pineapple respectively, break down tough muscle fibers naturally, resulting in tender, juicier meats without synthetic additives or harsh chemicals. This enhances texture and promotes even cooking.

Q: When is this meat tenderizer powder most effective during the meat preparation process?

A: The powder is most effective when applied before cooking, during the marination or pre-processing stage. Allowing it time to act on the meat ensures optimal breakdown of protein fibers and maximizes tenderness.

Q: Where is this meat tenderizer powder manufactured and supplied from?

A: This product is manufactured, supplied, and exported from India by certified producers focusing on high-quality, food-grade enzyme products.

Q: What safety and quality standards does the product conform to?

A: The powder is free from known allergens and pathogens, non-GMO, and adheres to food-grade standards with a purity greater than 98% enzyme activity. It is routinely tested for heavy metals, ensuring levels are below 0.001%.

Q: How should I store Meat Tenderizer Powder to maintain its effectiveness?

A: Store the powder tightly sealed in a cool, dry place to preserve its enzyme activity and effectiveness for up to 24 months from the date of manufacture.

Tell us about your requirement