Ficin
Ficin is a cysteine protease obtained from the latex of fig trees (Ficus species). Latex is tapped from the trees, then filtered, purified and dried to a white to off-white powder, sometimes blended with a carrier to a set activity. Buyers use it much like papain, for meat tenderizing, protein hydrolysis and beer chillproofing, and in some enzyme blends.
Suppliers sell different products under the same name. Specify the one you need.
Purified ficin cut with a carrier such as salt or maltodextrin to a stated protease activity.
Lower-purity dried fig latex with more insoluble matter, for industrial uses.
Stabilized ficin solution for injection brines and continuous protein hydrolysis.
Compare each result with your own specification when the lot arrives.
Keep ficin sealed in a cool, dry place away from light and air; as a cysteine protease it loses activity through oxidation and moisture, and liquid grades are usually refrigerated. Shelf life is set by the supplier's specification as a minimum activity to a date, and older stock is retested before use. Supplier safety data sheets call for dust control and respiratory protection when handling the powder.
Activity differs between latex lots, so record the measured activity and adjust the dose for each lot. Record the carrier and origin of the latex, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1316 describes ficin as an enzyme preparation obtained from the latex of Ficus species and affirms it as GRAS as a direct food ingredient used to hydrolyze proteins or polypeptides.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes ficin (item F.1) from the latex of fig trees, for uses including beer, meat tenderizing preparations and hydrolyzed proteins.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Scranton, PA
US enzyme supplier founded in 1953 that produces papain at its Scranton, Pennsylvania plant and sells food-grade proteases, carbohydrases and lipases for supplements and food processing.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include standardized powder, crude dried latex and liquid preparation. Ask each supplier for the specification sheet of the exact grade they quote.
Expect protease activity, identity and source, loss on drying, heavy metals, microbiology and insolubles and carrier, each with its method, specification and result for that lot.
Keep ficin sealed in a cool, dry place away from light and air; as a cysteine protease it loses activity through oxidation and moisture, and liquid grades are usually refrigerated. Shelf life is set by the supplier's specification as a minimum activity to a date, and older stock is retested before use. Supplier safety data sheets call for dust control and respiratory protection when handling the powder.
21 CFR 184.1316 describes ficin as an enzyme preparation obtained from the latex of Ficus species and affirms it as GRAS as a direct food ingredient used to hydrolyze proteins or polypeptides. Health Canada's List of Permitted Food Enzymes includes ficin (item F.1) from the latex of fig trees, for uses including beer, meat tenderizing preparations and hydrolyzed proteins.
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