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Could snake and spider enzymes be used as food ingredients?

March 19th, 2010

Enzymes derived from snakes, spiders and carnivorous plants may soon be used as food ingredients.

The Danish Council for Strategic Research is looking into their potential to be used in everyday products such as food and laundry detergents.

Among the companies taking part in the research is Danisco, a world leader in food ingredients enzymes and bio-based solutions.

Charlotte Poulsen, an enzyme development specialist at the firm Danisco said the research would centre around the “highly effective” digestive qualities of enzymes such as the kind a spider injects into its prey to liquefy it.

The commercial possibilities are endless, Ms Poulsen noted.

She explained: “The highly potent enzymes may be used in for instance food ingredients, detergents, animal nutrition and a long list of other applications in which enzymes can perform their function as process catalysts.”

The research project has already begun and will run for a period of four years.

Source:  Ingredients Network

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