Bulk Bromelain Enzyme Supplier

Food-grade bromelain for meat tenderization, protein hydrolysis, brewing, and nutraceuticals. 50,000–1,200,000 U/g. Ships to 180+ countries from 1 kg. Certificate of analysis with every batch.
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How Bromelain Works

Bromelain is a cysteine protease (EC 3.4.22.32–33) extracted from pineapple stem and fruit (Ananas comosus). It hydrolyzes peptide bonds in proteins, with broad substrate specificity and activity across a wide pH range.

Hydrolyzes Muscle Protein

Bromelain cleaves myosin and actin in meat muscle fibers, reducing toughness and improving tenderness. Activity at 50–70°C during cooking ensures tenderization occurs throughout the thermal processing step.

Broad pH Activity

Active across pH 4.5–9.5 with optimum at pH 6.0–7.5 and 50–60°C. This broad profile makes bromelain suitable for both acidic (juice, beverage) and neutral (meat, dairy) applications.

Produces Bioactive Peptides

Bromelain-generated hydrolysates contain bioactive peptides with demonstrated antioxidant, anti-inflammatory, and ACE-inhibitory activity, making them valuable ingredients for functional food and nutraceutical applications.

Bromelain Applications by Industry

Bromelain is used wherever controlled proteolysis improves texture, clarity, yield, or nutritional value.
Meat Tenderization

Injected or marinated into beef, pork, and poultry to degrade myofibrillar proteins and connective tissue. Active during cooking (50–70°C) — self-inactivates at 75°C+ for controlled tenderization.

Brewing & Chill-Proofing

Hydrolyzes haze-forming proteins in beer during cold conditioning, preventing chill-haze and extending clarity shelf life. Also used in wheat and rye beers for improved filtration.

Nutraceuticals

High-activity bromelain (400,000–1,200,000 U/g) is used in tablet, capsule, and sachet formulations for digestive support, anti-inflammatory applications, and sports recovery supplements.

Food Processing

Produces protein hydrolysates for savory flavor bases, plant-based meat analogues, and functional protein ingredients. Also used in dairy for casein hydrolysis and cheese ripening acceleration.

Feed & Fermentation

Improves protein digestibility in aquaculture and specialty feeds. Used in fermentation processes where controlled proteolysis of plant proteins improves yield and downstream processing.

Bromelain Applications: Process Details, Dosage & Parameters

Meat Tenderization

Meat Processing | Myofibrillar Protein Hydrolysis

Function: Bromelain is a cysteine protease from pineapple stem with high specificity for myofibrillar proteins (myosin, actin, troponin-T). Unlike papain, bromelain has lower collagen activity, making it ideal for cuts where fiber tenderizing is needed without excessive connective tissue breakdown. Provides cook-activated tenderizing — minimal activity in cold storage, full activity during cooking.

Typical dosage: 10–100 ppm in injection brine (10–15% pump rate); 0.005–0.03% w/w in dry tenderizer; activity ≥1,000 GDU/g

Applications: Beef steaks and roasts, pork loin and shoulder, chicken and turkey whole-muscle tenderizing, QSR (quick-service restaurant) portion control products.

Related guide: Meat Processing Enzymes — bromelain, papain & tenderizing enzyme guide →

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Brewing & Chill-Proofing

Brewing | Protein Haze Prevention

Function: Similar to papain, bromelain degrades haze-active hordein-derived proteins in beer during conditioning, preventing chill haze formation. Bromelain is slightly more selective for haze-active proteins than papain, with lower risk of foam protein degradation at equivalent dosage, making it preferred for foam-sensitive premium lager production.

Typical dosage: 1–5 g/hL beer at conditioning tank; 0–4°C; inactivated by pasteurization at 72°C; verify foam stability after treatment

Applications: Premium lager chill-proofing, pilsner shelf-life extension, bottle-conditioned beer clarity, keg beer conditioning.

Related guide: Brewing Enzymes — bromelain & papain for beer chill-proofing guide →

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Nutraceuticals & Anti-Inflammatory

Nutraceuticals | Systemic Enzyme Supplement

Function: Bromelain has well-documented systemic anti-inflammatory and proteolytic activity when taken orally as a supplement. Standardized bromelain (typically 2,400–3,000 GDU/g) is used in sports recovery, joint health, digestive support, and sinusitis formulations. The EU has approved bromelain for mild acute inflammation treatment.

Typical dosage: 500–1,000 mg per serving; 2,400–3,000 GDU/g activity; enteric coating extends systemic absorption

Applications: Anti-inflammatory sports recovery, joint health supplements, post-surgery recovery, digestive enzyme complexes, sinusitis and respiratory health.

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Food Processing & Protein Hydrolysis

Food Ingredients | Controlled Hydrolysis

Function: Bromelain produces high-quality protein hydrolysates with good flavor profiles — less bitter than alkaline protease hydrolysates due to specific peptide bond selectivity. Used for producing functional protein hydrolysates for soups, seasonings, sports nutrition, and infant nutrition applications where flavor quality is critical.

Typical dosage: 0.05–0.2% w/w enzyme:substrate; pH 5–7; 50–60°C; 1–4 hours; DH 10–25%

Applications: Chicken/beef/seafood flavor hydrolysates, sports nutrition protein isolates, infant formula protein partial hydrolysis, functional peptide ingredients.

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Animal Feed & Aquaculture

Feed Manufacturing | Protein Digestibility

Function: Bromelain improves protein digestibility in monogastric animals and aquaculture species. Its broad protein substrate range and stability at gut pH makes it effective for poultry and swine diets. In aquafeed, bromelain improves fish meal and soy protein utilization, supporting growth performance and FCR improvement.

Typical dosage: 100–500 U/g feed; stable formulations for pelleting available; combine with protease and amylase for comprehensive feed enzyme cocktail

Applications: Poultry starter and grower feeds, swine nursery diets, shrimp and fish aquafeed, premium pet food protein digestibility.

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Bromelain Products Available Now

Browse our bromelain range — from 50,000 U/g to 1,200,000 U/g, including GDU-graded options. All products ship with certificate of analysis and technical data sheet.

Why Source Bromelain from enzymes.bio?

Low MOQ from 1 kg

Flexible order quantities from R&D samples to full production runs. Scale up when ready.

Custom Preparations

Our technical team formulates custom enzyme preparations to match your exact specification.

Global Shipping

DHL, FedEx, and USPS fulfillment to 180+ countries with full tracking. Cold-chain shipping available.

Technical Support

Application guidance from our enzyme specialists on dosage, stability, and formulation.

Frequently Asked Questions

Bromelain is a mixture of cysteine proteases extracted primarily from pineapple (Ananas comosus) stem. Stem bromelain (SBM) is the main commercial form — it is more abundant and consistent in activity than fruit bromelain. Commercial bromelain is standardized to GDU (Gelatin Digesting Units) or CDU (Casein Digesting Units) activity.
GDU (Gelatin Digesting Units): measures ability to digest gelatin substrate — most common unit for food/supplement applications. CDU (Casein Digesting Units): measures casein hydrolysis — used for some industrial applications. MCU (Milk Clotting Units): measures milk coagulation — older unit, less common. Typical commercial grades: 1,000–3,000 GDU/g.
Minimum order is 1 kg for sample testing. Commercial quantities in 25 kg drums. We stock multiple activity grades from 1,000 to 3,000+ GDU/g. Most orders ship within 3–5 business days globally.
Yes — bromelain is plant-derived (pineapple stem) and is inherently halal and suitable for kosher certification. We supply halal certificate and kosher documentation on request. Bromelain is also vegan-suitable.
Bromelain is more selective for myofibrillar proteins (muscle fiber) with lower collagen activity. This makes it ideal for marbling-rich cuts where fiber softening is desired without breaking down connective tissue excessively. Papain has broader substrate range (both myofibrillar and collagen), preferred for tough collagen-rich cuts like shank and shoulder.
For needle injection tenderizing: 10–50 ppm bromelain in brine at 10–15% pump rate (equivalent to 0.001–0.005% active enzyme in the final product). For marinade systems: 20–100 ppm in acidic carrier (pH 4–6). Over-tenderizing risk increases above 100 ppm — always validate texture by shear force (Warner-Bratzler) testing.
Yes — bromelain is one of two standard plant proteases used for beer chill-proofing (papain is the other). Dosage: 1–5 g/hL at conditioning tank temperature (0–4°C). Bromelain is slightly more selective for haze-active proteins and may have less impact on foam-positive proteins at equivalent dosage, though this depends on specific beer composition.
Yes — bromelain is one of the best-studied and most widely used plant-derived enzyme supplements. It holds GRAS status in the USA and has been approved for specific therapeutic use in Europe (Phlogenzym). For supplement applications, we supply enteric-coating-compatible powder grades with activity guaranteed to expiry.
Bromelain has limited milk-clotting activity (MCU units) but is not commercially used as a rennet substitute because milk-clotting specificity is inferior to chymosin or microbial rennet. Its primary dairy application is as a research tool and in specialty protein modification. For dairy enzyme needs, see our dedicated lactase and protease range.
Store powder bromelain at 4–15°C in sealed packaging away from moisture and direct sunlight. At room temperature (25°C), activity loss is approximately 5–10%/month. Refrigerated storage maintains >90% activity for 12–18 months. For high-activity grades (2,500+ GDU/g), cold storage is strongly recommended to preserve activity through the supply chain.

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