Description
Mannanase 50K is an endo-Mannanase enzyme produced by submerged fermentation of a non- GM strain of Bacillus lentus. The enzyme is used in detergent preparations for laundry applications.
Mannanase 50K works by targeting the guar and locust bean gums which often remain on fabrics after staining by processed foods, ice cream, chocolate and sauces, as well as certain personal care products. After initial washing, these residues can subsequently attract other stains if not effectively removed in a first wash. The enzyme works by breaking down Mannans into sugars which are dissolved into the washing liquor.
Typical Characteristics
Activity minimum 50,000 u/g.
Appearance: brown liquid
Bulk density 1.15-1.25
Mannanase 50K is completely miscible with water
Packaging
Mannanase 50K is available in 25Kg jerry cans or 1 tonne IBC’s.
Storage
To maintain optimum activity, store at moderate temperatures (below 25°C), in the original containers and with the lid closed or bag sealed. The product will retain its declared activity for at least 12 months.
Safety
Open in a well-ventilated environment. In case of accidental spillage or contact with skin/eyes, promptly rinse with water for at least 15 minutes. Spillages of liquid enzyme should be cleared with a low-pressure water source (avoiding the formation of aerosols). For more detailed information please refer to the Material Safety Data Sheet for these products
Properties
Mannanase 50K is active over a range of pH values from 6 – 10.5, with an optimum of pH 7.5. The enzyme is also active over a broad temperature range from 35°C to 55°C, with an optimum performance at 40°C
