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Trypsin

Trypsin suppliers and sourcing guide

Trypsin is a serine protease that cuts proteins after lysine and arginine residues. It is purified from extracts of hog or ox pancreas by activation, fractionation and drying, giving a white to tan powder. Food and supplement buyers use it for protein hydrolysis and in enzyme blends, and separate pharmaceutical and cell-culture grades are sold to tighter specifications.

See suppliersWhat to ask for on the COA
Category
Enzymes
Also known as
Porcine trypsin · Bovine trypsin · EC 3.4.21.4 · CAS 9002-07-7
Facts checked
November 2026

Forms and grades of trypsin

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

  • Food and supplement grade

    Purified trypsin powder at a stated activity, sometimes blended with chymotrypsin.

  • Trypsin-chymotrypsin blends

    Pancreas-derived mixtures standardized to both activities, common in supplement enzyme blends.

  • Pharmaceutical and cell-culture grades

    Highly purified, low-endotoxin or irradiated grades sold under pharmacopeial or cell-culture specifications.

  • Recombinant trypsin

    Animal-free trypsin made by fermentation, mainly for bioprocessing.

What to check on the COA

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

Trypsin activity
Activity in USP trypsin units per mg using benzoyl-L-arginine ethyl ester (BAEE) as substrate, or another stated method.
Chymotrypsin activity
Chymotrypsin content as a percentage or in units, since it travels with pancreas-derived trypsin.
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.

Storage, lots and expiry

Storage and shelf life

Keep trypsin sealed in a cool, dry place, and refrigerate if the supplier specifies; activity drops with heat and moisture, and the enzyme also digests itself in solution. 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, since protease dust can sensitize workers.

Lots and expiry dates

Record trypsin and chymotrypsin activity for each lot and set the dose by measured activity. Keep animal species and origin documents with each lot and rotate stock first-expired, first-out.

Regulatory status

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

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.

Trypsin suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking trypsin 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.

Sell trypsin? Request a listing

Frequently asked questions

What forms of trypsin can brands buy?

Common forms include food and supplement grade, trypsin-chymotrypsin blends, pharmaceutical and cell-culture grades and recombinant trypsin. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for trypsin include?

Expect trypsin activity, chymotrypsin activity, animal origin documentation, loss on drying, heavy metals and microbiology, each with its method, specification and result for that lot.

How should trypsin be stored?

Keep trypsin sealed in a cool, dry place, and refrigerate if the supplier specifies; activity drops with heat and moisture, and the enzyme also digests itself in solution. 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, since protease dust can sensitize workers.

What is the regulatory status of trypsin?

21 CFR 184.1914 describes trypsin as an enzyme preparation from purified extracts of porcine or bovine pancreas 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 trypsin (item T.3) from hog pancreas for hydrolyzed animal, milk and vegetable proteins. Health Canada's Digestive Enzymes natural health product monograph lists trypsin with Bos taurus and Sus scrofa pancreas as source material.

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