Mannanase Mannanase (EC 3.2.1.78) — Industrial Mannan Hydrolysis
High-activity Mannanase from Bacillus lentus and Trichoderma reesei for viscosity reduction, mannan breakdown, and yield improvement in feed, food, and industrial processing. Optimized for pH 5.0–7.0 and 40°C–70°C. Light brown powder, activity 10,000–50,000 U/g, MOQ 25 kg. ISO 9001, HALAL, Food Grade and Feed Grade. Ships worldwide in bulk-ready packaging.
ISO 9001 certified
Product Specifications
01 Enzyme Name
Mannanase (EC 3.2.1.78)
02 Activity
10,000 – 50,000 U/g
03 Optimal pH
5.0 – 7.0
04 Optimal Temperature
40°C – 70°C
05 Appearance
Light brown powder
06 Source
Bacillus lentus, Trichoderma reesei
07 Shelf Life
12 months (sealed, cool, dry)
08 Packaging
25 kg fiber drums
09 MOQ
25 kg
10 Certifications
ISO 9001, HALAL, Feed Grade, Food Grade
Applications
Mannanase catalyzes the hydrolysis of mannan and galactomannan structures to reduce viscosity, improve flow, and remove process barriers — enabling smoother production in food, feed, and industrial lines.
Coffee Processing
Hydrolyzes galactomannans in green coffee beans to improve extraction yield, control viscosity, and accelerate filtration.
Learn more →Poultry Feed
Breaks down beta-mannans in soybean meal to reduce anti-nutritional factors and support better feed conversion ratios.
Swine Feed
Eliminates the “cage effect” of mannans in pig intestines, boosting nutrient absorption and growth performance.
Guar Gum Processing
Enables controlled hydrolysis of guar galactomannan to produce modified guar derivatives for food, cosmetics, and oilfield use.
Pulp & Paper
Removes mannan components to reduce hexenuronic acid in kraft pulp, improving brightness stability.
Coconut & Palm Processing
Acts as an extraction aid by breaking down mannan-rich cell walls for higher yield in coconut milk and palm kernel oil production.
Learn About Mannanase
Industry guides covering process windows, supplier qualification, dosage, and applications — written for procurement and process engineers.
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Why Source From Us
Frequently Asked Questions
Q1 What does Mannanase (EC 3.2.1.78) break down?
It hydrolyzes mannan and galactomannan polymers, including beta-mannans in feed ingredients and galactomannans in coffee and guar, enabling viscosity control and improved processing.
Q2 What pH and temperature should I use for Mannanase?
For best results, operate within pH 5.0–7.0 and 40°C–70°C. Outside this range, activity and viscosity reduction effectiveness may decrease.
Q3 How should I interpret the activity range (10,000–50,000 U/g)?
The value indicates enzyme units per gram. Higher activity typically speeds up hydrolysis at the same dosage, but optimal dosing should be confirmed through trials for your substrate.
Q4 Can Mannanase be used in both feed and food applications?
Yes. We offer Feed Grade and Food Grade options with HALAL and ISO 9001 certifications. Request the grade and documentation suited to your compliance needs.
Q5 How do I store Mannanase to maintain activity?
Store the sealed powder in a cool, dry place. With proper moisture protection, shelf life is up to 12 months.
Certifications & Standards
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