Pure Bromelain Powder

Pure bromelain powder Supplier：

Bromelain is a natural protein hydrolysing enzyme. Pure bromelain powder is extracted from the stem, pulp or rind of the pineapple, and Guanjie Biotech's bromelain enzyme powder is from the stem of the pineapple. It is grey in colour, odourless, tasteless and insoluble in water. It is a proteolytic enzyme that can effectively hydrolyse peptide bonds in proteins and break down large proteins into small peptide chains and amino acids. High quality and competitive price, our products all can be tested. Welcome to enquiry us:info@gybiotech.com.

 

COA:

Analysis	Specifications	Results	Method
Appearance	Light grey powder	Conforms	Visual
Odor	Characteristic	Conforms	Sensory
Bromelain activity	≥2400GDU/g	2460GDU/g	GDU method
Loss on drying	≤10.0g/100g	Conforms	USP39<731>
Residue of lgnition	≤6.0g/100g	Conforms	USP39<281>
As	<3.0mg/kg	Conforms	USP39<233>ICP-MS
Pb	≤5.0mg/kg	Conforms	USP39<233>ICP-MS
Hg	≤1.5mg/kg	Conforms	USP39<233>ICP-MS
Cd	≤1.0mg/kg	Conforms	USP39<233>ICP-MS
Total Plate Count	≤10000CFU/g	Conforms	USP39<61>
Yeasts&Moulds Cou	<100CFU/g	Conforms	USP39<61>
E.Coli	Negative	Negative	USP39<62>
Salmonella	Negative	Negative	USP39<62>
S.aureus	Negative	Negative	USP39<62>
No allergens
Conclusion:Meet the standard requirements Storage conditions: Sealed and store in cool and dry place.For long time storage, please seal and store at/below 5℃ to keep the enzyme activity.

Plant Base:

 

Bromelain Powder Flow Chart:

 

What Are The Chemical Properties Of Bromelain?

Bromelain bulk powder is grey in colour, odourless, tasteless and insoluble in water. Therefore, it can be applied evenly on the meat surface or dispersed in a suitable carrier when preparing meat tenderisers, and Guanjie Biotech provides bromelain bulk Powder using the GDU (Enzyme Activity Unit) test method. 

 

bromelain meat tenderizer

Bromelain in meat tenderisation is mainly achieved through protein hydrolysis. Meat has a complex tissue structure, including muscle fibre, connective tissue fat and other parts. And one of the key components affecting the toughness of meat is collagen in the connective tissue. When collagen is thermally denatured at high temperatures or broken down by enzymes, the meat becomes softer and more palatable. Pure bromelain powder acts specifically on collagen and elastin in meat. It breaks them down into small molecule proteins and even amino acids, which significantly reduces the fibrous feel of the meat and improves the texture.

In addition, bromelain breaks down proteins faster. This allows it to maintain a certain enzymatic activity at low temperatures, thus enabling it to be used in the treatment of frozen or chilled meat products.

 

What are bromelain uses and benefits?

• Meat curing in the catering industry:

Bromelain is often used in the catering industry to marinate beef, pork, chicken and other meats to improve the taste of the meat. The rapid decomposition property of bromelain can achieve the tenderising effect in a short time, which reduces the time cost of traditional marination methods.

• Additives in processed meat products:

Adding an appropriate amount of pure bromelain powder to processed meat products, such as sausages, meatballs, burgers, etc., can significantly improve the softness and chewiness of the meat. As bromelain can break down proteins, the connective tissue in the meat raw material can be softened so that the meat products will not appear after processing the toughness of the problem of excessive.

• Thawing of frozen meat products:

Frozen meat due to water loss and fibre shrinkage tends to become more tough. The use of pineapple protease in the thawing process can effectively restore the natural taste of meat. Its water-insoluble nature is particularly beneficial in this process, avoiding the effects of solution dispersion on the appearance and quality of the meat.

 

 

Advantages of Bromelain Tenderisation

• Highly efficient tenderisation:

Bromelain has an effect on meat tissues in a relatively short period of time. And it has a stable effect on the decomposition of various proteins. This greatly improves the processing efficiency in catering and meat processing.

• Avoid excessive tenderisation

The action of bromelain can be adjusted by controlling the time and temperature, so as to avoid over-tenderisation of meat. Over-tenderisation can lead to disintegration of the meat structure, affecting the taste and appearance of the meat. In contrast, bromelain has a milder effect in treating meat and can achieve optimal tenderisation without destroying the structure of the meat.

 

• Natural source:

Bromelain comes from the natural plant pineapple. Therefore, it is a safe natural ingredient. Compared with chemical tenderisers, its naturalness makes consumers more willing to accept and trust it.

 

• Wide applicability:

Bromelain can be used for many kinds of meat. Such as beef, pork, chicken, lamb and so on. And its tenderising effect is stable and suitable for a variety of cooking and processing needs. At the same time, it will not have a significant impact on the flavour of the meat, maintaining the original aroma of the meat.

 

• Adapt to low-temperature operation:

Pure bromelain powder is able to maintain its activity at lower temperatures. Therefore, it can still be effective in tenderising meat during some low-temperature meat processing and storage. This is especially important in modern cold chain transport and storage systems.

 

What Is the Usage of Bromelain?

Bromelain is relatively simple to use as a meat tenderiser and is generally applied in the following ways.

• Direct application method

Bromelain powder is applied directly to the surface of the meat, evenly coated and then marinated. The marinating time is usually 30 minutes to 1 hour, depending on the thickness and tenderisation requirements of the meat. Marinating for too long a period may result in over-tenderisation of the meat. Therefore, it is necessary to control the amount of application and marinating time according to the actual situation.

 

• Soaking Method

Another common method is to soak meat by dissolving bromelain in water or other liquid. The soaking time and the concentration of organic bromelain powder need to be adjusted according to the type of meat and the tenderising effect. Generally speaking, a soaking time of about 1 hour can effectively improve the tenderness of meat.

 

• Spraying method

Spraying is an efficient tenderising method for meat products processed in large batches. Tenderisation is achieved by spraying a bromelain solution onto the surface of the meat to give it an even coverage. This method is particularly suitable for production lines in meat processing plants, where it can improve efficiency and avoids the unevenness that may be associated with manual application.

 

Considerations in industrial applications

In industrial applications, the use of pure bulk bromelain powder requires the following considerations:

• Enzyme activity control

Enzyme activity may fluctuate due to changes in storage conditions, temperature and humidity. Therefore, this requires strict enzyme activity control through standardised testing methods. Guanjie Biotech adopts the GDU testing method to ensure that the activity of the pure bromelain powder is stable, which provides a meat tenderising effect.

 

• Storage conditions:

As bromelain extract powder is sensitive to humidity and insoluble in water, it needs to be stored under strict humidity control to prevent the enzyme activity from decreasing. In addition, a low-temperature environment also helps to maintain the enzyme activity.

 

• Formulation design and dosage control:

In practice, the dosage, formula and processing time of meat tenderiser be strictly controlled to avoid excessive tenderisation affecting the taste.

 

• Combined application with other meat tenderisers:

In some specific cases, pure bromelain powder may be in combination with other types of proteases. This combination not only increases the tenderising effect but also enables diversified meat processing needs.

 

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