ENZYMASE SA was established in 1972 as a Belgian company
in Brussels, the heart of Europe. Its founders had experienced
the tremendous problems of importing low-grade sun and oven-dried
papaya latex, as it was the only available source of papain
at that time.
The so called "crude papain" was and still is today,
coagulated latex from the green papaya fruit which is simply
spread on a sheet of plastic and sun-dried for a few days.
The drying, results in granulation of the material. It is
then packed in jute bags for export. The colour is yellowish
to brown, with lots of vegetable, fibre and insect fragments.
Enzymatic activity decreases rapidly. Microbial contaminants
grow fast during storage.
A patented "in situ" mechanical filtration and
drying procedure was invented in order to cope with the instability
of the product and respond to the world market demand for
severe sanitary control on imported materials. The method
consisted in a "same day of fresh latex collection"
treatment in eastern Congo.
Specific filtration steps, cooling, pumping, spray-drying
and packaging were engineered. A unique "in situ"
refined papain called "P1", was born.
Following the Food Chemical Codex and standard enzymatic
activity methods, "P1" was measured at 600 up to
800 T.U. (tyrosine units) on a regular basis. The measuring
was based on casein as substrate. Germ count was below 5.000/gr
while free of E. Colli and Salmonella.
Creating some unbelief at the start, and much controversial
reactions from the industry, it cannot be denied the product
was well accepted and became the reference in the protease
world of enzymes.
Today, we are proud to say that ENZYMASE has been
promoting and selling refined papain "P1" throughout
the world for more than 30 years. Always staying alert to
new developments both on production systems and on the marketing
side, resulted in permanent improvement of the refining process.