RIDASCREEN FAST -Lactoglobulin

製品説明

Cow’s milk contains 3.2 % proteins which consist of 10 % β-lactoglobulin (leading protein of whey) and 80 % caseins. The most important allergen especially for children is β-lactoglobulin. For adults the caseins become more dominant. Milk can induce allergic reactions at infancy. Whey or milk powder is often added to food products, therefore it is recommended to determine β-lactoglobulin in food. The allergen can be present as an ingredient or as a contamination in raw and cooked products. According to the regulation (EU) No. 1169/2011, milk and products thereof must be declared on food labels. Similar regulations exist e.g. in the USA, Canada, Australia and New Zealand.

Benefits:

• Fast: Only 30 minutes incubation time during procedure (by far the fastest compared to competitors).
• Specificity: no cross reactivities have been observed in a wide range of matrices (85).
• Validated for automates.