| A substance containing enzymes, mainly amylase, lipase, and protease, obtained from the pancreas of the hog or of the ox. It is a cream-colored, amorphous powder, having a faint, characteristic, but not offensive odor. Its greatest activities are in neutral or faintly alkaline media; more than traces of mineral acids or large amounts of alkali hydroxides make it inert. An excess of alkali carbonate also inhibits its action. Pancreatin contains, in each mg, not less than 25 USP units of amylase activity, not less than 2 USP units of lipase activity, and not less than 25 USP units of protease activity. Pancreatin of a higher digestive power may be labeled as a whole-number multiple of the 3 minimum activities, or may be diluted with lactose, or with sucrose containing not more than 3.25% of starch, or with pancreatin of lower digestive power. |
