Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
Mannanase breaks down mannan. The listed reaction produces manno-oligosaccharides CAS Number: 37288-54-3. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Specify the carbohydrate feedstock and the processing result you want to evaluate. Compare the listed substrate specificity, enzyme activity and operating conditions rather than choosing by pack size alone.
Our food-grade mannanase is an enzyme derived from safe microbial sources that specifically hydrolyses mannans and galactomannans, which are complex polysaccharides found in plant cell walls. Key properties of food-grade mannanase include high substrate specificity, stability under moderate temperatures and pH levels suitable for food processing, and absence of toxic or allergenic contaminants, making it safe for human consumption.
Its primary applications in the food industry include improving the viscosity and clarity of fruit juices, enhancing extraction of oils and bioactive compounds, reducing anti-nutritional effects of mannans in legume-based foods, aiding in coffee and tea processing, and improving texture and digestibility in baked goods and plant-based products. By breaking down mannans efficiently, food-grade mannanase helps increase yield, optimize product quality, and enhance nutritional availability in a variety of plant-derived foods.
Mannan + H2O → Manno-oligosaccharides CAS Number: 37288-54-3
HERE TO HELP
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