The Mannanases Enzyme hydrolyse β‐1‐4 linkages in the mannan backbone. Mannans are most commonly found Guar Gum and Pea plants. Although Pea and Guar is used directly into various foods like chocolate, tomato ketchup, ice cream and personal care products as thickening agents or stabilizers, where these mannans are responsible for most stains. The Mannan‐containing stains are difficult to remove because they spread and absorb to the cellulosic structure of cotton fabrics by hydrogen bonding. The ability of mannanase enzyme to hydrolyse insoluble mannan into a smaller polymer of mannose (oligosaccharide) makes them water soluble.

Thus during washing and rinsing mannan stain are washed out easily. Due to this mannanase enzyme is most important laundry or dishwashing detergents applications.

The mannanase enzymes perform as per the activity and through a wide range of temperature. It also depends upon selection of surfactants.

The other commercial applications for mannanase enzyme is in paper and pulp industries, bioethanol production, oil and gas well stimulation, food and feed, coffee extraction, nutraceuticals.

Mannanase Enzyme to reduce digestion viscosity in farm animals. Using Mannanase Enzyme Improve protein, fat, and carbohydrate absorption in animal digestive systems and balance microflora in the stomach and improve an animal’s gut health.

The beta-mannanase is known to improve productive performance when added to poultry. The mannanase enzyme used in feed additives demonstrated significant reductions in performance as measured by weight gain, feed conversion, and the incidence of coccidial lesion scores. Using beta mannanase enzyme by mixing 25 – 35 gm. per 1,000 kg of food for the animals shows outstanding results. The procedure is to dilute the active mannanse enzyme with water before blending it.