Pancreatin
a mixture of ferments, or enzymes, obtained from the pancreas of the ox or hog. Occurs as a yellowish, amorphous powder, or as transparent yellowish scales, almost completely soluble in water and insoluble in alcohol. When exposed to the air it absorbs water and loses its activity.
Pancreatin has the property of bringing starchy, proteid and fatty foods into a more digestible form. This renders it valuable for treating digestive disorders, and cases where defective nutrition is indicated. It is also used in treating diabetes and cancer. In conjunction with sodium bi-carbonate, it is used in peptonizing milk for feeding infants, and is also added to beef tea, gruel and other invalid foods.