Mannases is an alternative term for β-mannosidases (EC 3.2.1.25), the exo-acting enzymes that release mannose from the non-reducing ends of mannan oligosaccharides and disaccharides. Working alongside endo-mannanases — which first fragment the long mannan chains — they complete the enzymatic breakdown of mannans to free mannose in applications such as gum modification, coffee-extraction improvement and feed processing, where mannans act as antinutritional factors. Together the two enzyme types enable full depolymerisation of mannan substrates. Commercial β-mannosidase preparations are produced by microbial fermentation, standardised for activity at defined pH and temperature, and must meet food-enzyme specifications on purity and the absence of mycotoxins.