Papain Stability, Shelf Life, and Storage Conditions
Question
Regarding the Papain enzyme, how does its effectiveness degrade when stored at temperatures higher than the recommended 6-15°C, especially when incorporated into a cosmetic formula? What is the expected shelf life under different storage conditions (e.g., room temperature vs. refrigeration) for different forms (e.g., powder vs. dissolved in liquid), and how does the degradation rate vary?
Answer
Papain Shelf Life and Storage
Regarding the shelf life of a formula containing Papain when not stored at the recommended 6-15°C:
While the formula may not immediately spoil, the effectiveness of the Papain enzyme will decrease more rapidly when stored at higher temperatures or when dissolved in a liquid formula. The recommended storage temperature of 6-15°C (or 4°C in a refrigerator) is for maximizing the enzyme's lifespan and stability.
Based on information for Papaya Enzyme (Papain), for a suitable formula like a facial cleansing powder where the enzyme is not dissolved until use, the estimated shelf life at different temperatures is:
- 4°C (refrigerator): 25 months
- 15°C: 18 months
- Room temperature: 12 months
Once Papain is dissolved in a formula, its efficiency continuously decreases depending on the environment. However, as the staff mentioned, the efficacy doesn't typically drop to 0% within the standard product lifespan, which is often stated as 2 years for products on the market.
More stable forms like Linked Papain or encapsulated forms such as HyaCap™ Papain 16K are designed to have improved stability and longer shelf lives, typically at least 2 years, especially when stored in a cool place or refrigerated.
Related Products Mentioned
Papaya Enzyme (Papain)
