pancreatin

1. A preparation of pancreatic juice, usually obtained from the ox or hog, containing the three main digestive enzymes trypsin, amylase, and lipase, and used in medicine as an aid to digestion.

By some the term pancreatin is restricted to the amylolytic ferment of the pancreatic juice (amylase), by others it is applied to trypsin, and by still others to steapsin (the lipase of pancreatic juice).