Mannanases and Pectinases

Using enzymes in detergents is a cost-effective option that offers higher yields. Detergent enzymes can easily work in lower washing temperatures. This is especially effective in colder regions saving energy used to heat water for washing purposes. These enzymes are mixed with other ingredients like surfactants and bleaching systems optimized for lower temperatures, thus creating cold-water detergents.

Mannanases and pectinases can be used as detergent enzymes that remove fruit and vegetable stains, grass stains, milk product stains, and wine stains. Examples include stains by ketchup, salad dressings, marmalades, juices, yoghurts, milkshakes, mayonnaise, etc. Mannanases and Pectinases break down oligosaccharides and polysaccharides like mannan and pectin present in these food items into simple sugars that can then be washed away with water.