Actinidin Proteolytic Enzyme Manufacturer
Actinidin (Actinidain), a proteolytic enzyme present in kiwifruit, is a cysteine protease (E.C.184.108.40.206) that is similar in action to the group of papain-like C1 enzymes found in tropical fruits such as papaya, mango, pineapple and banana.
All of our products are certified GMO-Free.
The abundant supply of New Zealand Green Kiwifruit produced under a well-regulated horticultural environment provides an excellent source of Actinidin, meeting the requirements of world's best practice in food safety. Being a natural enzyme extracted from a cultivated fruit, New Zealand-produced Actinidin offers a choice where there are objections to the use of recombinant gene technologies, often used in the production of microbial enzymes.
Kiwienzyme.com formulate Actinidin powder to achieve a stable enzyme activity without adding undesirable excipients to the food end-product. By virtue of its physical stability our Actinidin product can be prepared at various concentrations and levels of purity that will meet the needs of the customer.
Some of the known advantages of our products:
- Reliability of Supply
Sourced from New Zealand kiwifruit. The New Zealand kiwifruit industry has a long history of stable production producing fruit that meet the highest standards of horticultural practice and food safety. Continuity of supply is assured.
The regulatory controls on fruit production prevent harmful chemicals from entering the food chain. Ensures compliance with New Zealand's high food safety standards.
The product is a powder provided in a way that will be compaitible with the customer's requirements.
- Shelf Life
Packed in multi-layer metallised barrier bags, moisture and air uptake is minimised. Our physical and enzymic stability is in excess of 2 years at ambient temperature.
Actinidin enzymes exhibit activity at low temperatures, enabling controlled hydrolysis while minimising microbial risk.
- Thermal Stability
Actinidin activity is optimal at 55º - 60ºC ensuring that hydrolysis can be performed at temperatures preventing microbial growth.
- High Activity Level
Actinidin extracts can be produced with enzyme activity levels equivalent to those produced from papaya and pineapple extract.