Papaya Enzyme (Papain) in Soap and Cream Shelf Life at Room Temperature

Hello,

Thank you for your questions regarding Papaya Enzyme (Papain).

1. Can Papaya Enzyme be used in soap?
   Based on the information shared, Papaya Enzyme (Papain) is generally stable within a pH range of 5-7. Bar soaps typically have a higher pH, usually 8 or above. At this higher pH, the enzyme's activity can be significantly reduced or destroyed. Additionally, the contact time of soap on the skin is very short before being rinsed off. Therefore, while it might technically be included, it is unlikely to be effective in a standard bar soap formulation due to pH instability and short contact time.

2. Shelf life of cream with Papaya Enzyme stored at room temperature:
   The recommendation to store Papaya Enzyme below 15°C is for maintaining its optimal activity and extending its shelf life as a raw ingredient or in a finished product. Storing a cream containing this enzyme at normal room temperature will likely reduce its shelf life compared to refrigerated storage. As the staff mentioned, if an ingredient stored in the refrigerator has a shelf life of, for example, 2 years, storing it at room temperature might result in a shelf life of approximately 6-18 months. The exact shelf life of your finished cream at room temperature will depend on various factors including the specific formulation, other ingredients, packaging, and the actual room temperature conditions. However, you can expect it to be shorter than if stored under refrigeration.

Hope this helps!