Bulk Bromelain Enzyme Supplier

Buy bromelain enzyme powder for industrial applications. Bromelain is widely used in meat tenderization, brewing clarification, textile processing, and cosmetic manufacturing. Available from 1kg, food grade and technical grade.

Food-grade bromelain for meat tenderization, protein hydrolysis, brewing, and food manufacturing. 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 used as ingredients in functional food and food product formulations. Peptide profile analysis available on request.

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.

Food Manufacturing

High-activity bromelain (400,000–1,200,000 U/g) is used in tablet, capsule, and sachet formulations for food manufacturing. Available in GDU-graded options (400 GDU, 2,500 GDU) for food manufacturing requirements.

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, Application Rate & 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 application rate: 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 application rate, making it preferred for foam-sensitive premium lager production.

Typical application rate: 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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Food Processing & Protein Modification

Food Manufacturing Applications

Function: Bromelain is a cysteine protease used in food processing for protein modification and hydrolysis. Standardized bromelain (typically 2,400–3,000 GDU/g) is used in enzyme formulation, protein hydrolysis, meat tenderization, and food manufacturing. Bromelain is GRAS-recognized in the USA for food processing applications.

Typical application rate: 2,400–3,000 GDU/g activity; suitable for food processing and commercial enzyme applications

Applications: protein-modifying enzyme formulation, food processing applications, meat tenderization, beer and wine clarification, food manufacturing.

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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 application rate: 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 application rate: 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 application rates, 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 processing 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). Application rate: 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 application rate, though this depends on specific beer composition.
Yes — bromelain is one of the most widely used plant-derived proteases in food manufacturing. It holds GRAS status in the USA and has been approved for specific processing use in Europe (Phlogenzym). For food processing applications, we supply food-grade 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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