Stabilized Papain (Liquid, Stable)
The product is a special type of Papain that passed through stabilization process allowing the papain solution be stable in all formulation that have pH range 4-6
Papain (Carina papaya latex protease) as a Topical Active: Mechanisms & Evidence-based Skin Benefits
The product is a special type of Papain that passed through stabilization process allowing the papain solution be stable in all formulation that have pH range 4-6
1. What papain does on skin
Papain is a cysteine endopeptidase that cleaves the peptide bridges binding corneocytes, digests necrotic proteins in wounds and modulates pro-inflammatory pathways (e.g., NF-κB, MAPK). These actions translate into three main skin-care domains: enzymatic exfoliation/brightening, wound debridement & tissue repair, and anti-inflammatory/anti-scarring effects. Optimum activity lies around pH 5–7 and 30–60 °C; activity is quickly lost if the enzyme is not protected (or stabilized).
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Usage: For exfoliating products.
Mixing method: Mix in water (water-phase), avoid heat exceeding 40 degrees.
Usage rate: 1-5%
Product characteristics: Light-colored liquid
Solubility: Soluble in water.
Storage: Can be stored in a cool place (refrigerated recommended). Close the bottle tightly and keep away from sunlight, air or heat. The product has a shelf life of at least 2 years.
INCI Name: Water, Propylene Glycol, Dextrin, Papain, Glycerin, Phenoxyethanol, Chlorphenesin
- Room (25-40C)
- 24 Months from manufacturing or testing date. (Current Lot will expire: 11/2027)
- 0.10% - 5.00%
- 3.00%
- Add at last step. Avoid temperature above 40C.
- Avoid heat above 40C
- 4.00 - 6.00
- Soluble in Water, Dispersible in water, Dispersible in cream or gel base
- Serum, Cream, Lotion
- -
| Test Name | Specification |
|---|---|
| Appearance | Yellow liquid |
| Odor | Slight characteristics |
| Papain activity | To pass test |
| Total Aerobic Microbial Count | < 100 CFU/ml |
| Total Yeast and Mold Count | < 10 CFU/ml |
| Escherichia Coli | Absence/0.5g |
| Pseudomonas aeruginosa | Absence/g |
| Staphylococcus aureus | Absence/g |
| Candida albicans | Absence/g |
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