Liquid papain, used as a clarifying agent for beer to prevent cold turbidity caused by temperature changes, improve the abiotic stability of beer, and extend the shelf life of beer.
Papain is a natural enzyme, a kind of endopeptidese containing hydrosulfide group (-SH), extracted from the milky juice of the unripe papaya by biotechnology. It has strong ability of hydrolyzing protein and can be used for improving the nutritional value or function of the plants and the animal protein.

Function:
The reason why beer is turbid is that there are many high-molecular proteins in beer, which can be slowly polymerized into a misty turbidity together with polyphenolic compounds, which seriously affects the appearance quality of beer. After adding enzymes, the papain in the enzyme clears Most of the protein in beer is hydrolyzed to destroy the main components that produce turbidity, thereby improving beer stability, preventing cold turbidity of beer and prolonging the shelf life of beer. In addition, papain is effective in increasing the content of amino acids in the wort and maintaining the foaming characteristics of the beer, and does not produce an unpleasant bitter taste of the polypeptide which is usually caused by enzymatic hydrolysis.
Enzyme clearing can be added after the end of fermentation to the production stage before bottling. After the addition, it should be stirred as soon as possible. The reference dosage is: add enzyme clear at the beginning of the wine storage period, and add 10ml per ton of beer.

Application Area:
(1). Applied in food field, it is usually used as food additive;
(2). Applied in health product field, which can be made into
clad sheet (digestive enzyme) and nutriment capsule;
(3). Applied in cosmetic field, as a kind of raw material, it can mix a natural cosmetics.