Pancreatin are natural chemicals that help break down fats, proteins, and carbohydrates. Pancreatin is a digestive enzyme produced by the pancreas and delivered to the small intestine for the hydrolysis of complex nutrients.

• Partly soluble in water
• Insoluble in alcohol
• Contains many enzymes, including amylase, trypsin, lipase, ribonuclease and protease.

Pancreatin helps in metabolism of fats, proteins, and carbohydrates. Pancreatin can be used to promote esophageal tissue loosening in patients with esophageal tumors. It has also been shown to induce tumor necrosis suggesting it may aid in treatment response of esophageal cancer.

Pancreatin will convert not less than 25 times its weight of potato starch into soluble carbohydrates in 5 minutes in water at 40 °C, will digest not less than 25 times its weight of casein in 60 minutes at pH 7,5 at 40 °C and will release not less than 2 microequivalents of acid per min per mg pancreatin from olive oil at pH 9,0 at 37 °C.

Amylase activity ≥ 25 USP u/mg protease activity ≥ 25 USP u/mg lipase activity ≥ 2,0 USP u/mg. Fat is ≤6,0% (if each activity is > 3×the minimum) or ≥ 3,0% (if each activity is < 3×the minimum).