Pancreatin is a mixture of several digestive enzymes produced by the exocrine cells of the porcine pancreas. It is a broad-spectrum protease composed of amylase, trypsin, lipase, ribonuclease and protease. It is used for in vitro digestibility analysis. Pancreatin has been used to test the sensitivities of cellulolytic bacteria inhibitors .

Due to the enzymatic components such as trypsin, amylase and lipase, pancreatin hydrolyzes proteins, starch and fats. Pancreatin will convert not less than 25 times its weight of potato starch into soluble carbohydrates in 5 minutes in water at 40 °C, will digest not less than 25 times its weight of casein in 60 minutes at pH 7.5 at 40 °C and will release not less than 2 microequivalents of acid per min per mg pancreatin from olive oil at pH 9.0 at 37 °C.