Pancreatin is widely used in the medical and pharmaceutical fields as a digestive aid for individuals with pancreatic insufficiency, such as those suffering from cystic fibrosis, chronic pancreatitis, or after pancreatic surgery. It helps break down fats, proteins, and carbohydrates in the diet, improving nutrient absorption and reducing digestive discomfort. In the food industry, pancreatin is utilized as an enzyme supplement to enhance the processing of certain foods, particularly in the production of protein hydrolysates and flavor development. Additionally, it finds application in research laboratories for protein digestion in various biochemical and molecular biology experiments. Its ability to mimic natural digestive processes makes it a valuable component in both therapeutic and industrial settings.