Ficins

An alternative term for ficains: the cysteine proteinases of fig latex (EC 3.4.22.3). Like papain and bromelain, they break down proteins and can clot milk, tenderise meat and clarify beverages. They are plant-derived alternatives to animal and microbial proteases, useful wherever non-animal or clean-label processing aids are wanted. Compared with papain, ficin shows stronger milk-clotting relative to proteolysis, favouring cheese applications, while its meat-tenderising action suits marinades. As plant proteases they meet vegetarian, halal and kosher requirements that animal rennets cannot, though standardisation and allergen assessment remain part of their food-grade specification.