Pepsin

Pepsin suppliers and sourcing guide

Pepsin is an aspartic protease extracted from the glandular layer of hog stomach (gastric mucosa). The mucosa is minced, autolyzed in acid, and the enzyme is filtered, concentrated and precipitated or dried, giving a white to light tan powder, a paste or a liquid. Buyers purchase it by strength grade for supplements, cheese coagulant blends, protein hydrolysis and laboratory use.

See suppliers What to ask for on the COA

Category: Enzymes
Also known as: Pepsin A · Porcine pepsin · EC 3.4.23.1 · CAS 9001-75-6
Facts checked: November 2026

Forms and grades of pepsin

Suppliers sell different products under the same name. Specify the one you need.

Strength grades
Powders sold by the traditional dilution grades such as 1:3,000 or 1:10,000, meaning the weight of coagulated egg albumen one part can digest under the test conditions.
Granular and powder forms
Free-flowing granular pepsin for tableting and fine powder for blending.
Liquid pepsin
Pepsin solutions used with rennet in cheese coagulant blends and in protein processing.
Recombinant pepsin
Fermentation-made pepsin A from yeast, a newer, animal-free option for some food uses.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Proteolytic activity: Activity by the USP-NF or FCC pepsin assay (hemoglobin substrate) or reported as a strength grade; confirm which method the COA uses.
Animal origin documentation: Species and country of origin of the glands or tissue, with veterinary or health certificates and, for porcine material, a statement for halal or kosher buyers who need it.
Loss on drying: Moisture for powders by loss on drying; enzyme activity holds up better in dry product, so moisture above spec is a warning sign for activity loss in storage.
Heavy metals: Lead (and often arsenic, cadmium and mercury) by ICP-MS, reported against FCC enzyme-preparation limits or the supplier's specification.
Microbiology: Total plate count, coliforms, E. coli and Salmonella, reported against the Food Chemicals Codex (FCC) general limits for enzyme preparations or the supplier's tighter specification.
Salmonella and pathogen screen: Salmonella absence in a stated sample size, a key test for an ingredient made from animal tissue.

Storage, lots and expiry

Storage and shelf life

Keep pepsin sealed in a cool, dry place away from heat and light; the powder is hygroscopic and loses activity when it takes up moisture. Shelf life is set by the supplier's specification as a minimum strength 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.

Lots and expiry dates

Strength varies by lot, so record the measured activity or grade for each lot and adjust the dose. Keep animal-origin and certificate records with each lot and rotate stock first-expired, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

21 CFR 184.1595 describes pepsin as an enzyme preparation obtained from the glandular layer of hog stomach 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 pepsin (item P.7) from the glandular layer of porcine stomach.
Source: canada.ca (opens in a new tab)
Health Canada's Digestive Enzymes natural health product monograph lists pepsin with Sus scrofa stomach as source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)
GRN 1025, for pepsin A produced by Pichia pastoris (Clara Foods), closed with FDA having no questions.
Source: hfpappexternal.fda.gov (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.

Pepsin suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking pepsin suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of pepsin can brands buy?

Common forms include strength grades, granular and powder forms, liquid pepsin and recombinant pepsin. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for pepsin include?

Expect proteolytic activity, animal origin documentation, loss on drying, heavy metals, microbiology and salmonella and pathogen screen, each with its method, specification and result for that lot.

How should pepsin be stored?

What is the regulatory status of pepsin?

21 CFR 184.1595 describes pepsin as an enzyme preparation obtained from the glandular layer of hog stomach 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 pepsin (item P.7) from the glandular layer of porcine stomach. Health Canada's Digestive Enzymes natural health product monograph lists pepsin with Sus scrofa stomach as source material. GRN 1025, for pepsin A produced by Pichia pastoris (Clara Foods), closed with FDA having no questions.

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