Because of several proteolytic enzymes it contains, a single sample of papain yields variable results depending on the protein used. Best-grade papain can digest 300 times its own weight of egg albumin. Because of pepsin-like action, it is used as a protein digestant, in combination with other enzymes such as amylases, however over a broader pH range. It is used as an ingredient in cleaner solutions for soft contact lenses to remove protein deposits on them. In the form of a topical application in 10% concentration, it is used to remove dead tissue components from wounds. In the meat packing industry papain is used extensively for tenderizing beef and for freeing food proteins. It is a common ingredient in brewery and meat processing industry. Papain is used as a substitute for rennet in cheese manufacture and is also used for chill-proofing beer. It has been widely employed in the textile industry for degumming silk fabrics and in the tanning industry for dehairing skins and hides. It is also sold in health food outlets as tea and purgative.