AgraQuant® Egg White
Quantitation of Egg White Residue in Foods, Surfaces and Rinse Waters
Hen’s egg (Gallus gallus) are used throughout the food industry as an ingredient for many food products and is one of the most common food allergens, particularly infants. Allergenic proteins in egg whites are heat stable and therefore resist processes within food manufacturing such as baking. As the allergenic potency is retained after the cooking process, the importance for correct labelling and the prevention of cross contamination in the food production area cannot be under estimated. The AgraQuant® Egg White test kit offers food manufacturers a tool to quantitate Egg White residue and prevent the release of contaminated product.
The AgraQuant® Egg White is a sandwich enzyme-linked immunosorbent assay (ELISA) that determines a quantitative level of Egg White in raw and processed foods, environmental swabs, and rinse water. The kit is supplied with standards, antibody coated microwells, extraction buffer, wash buffer, conjugate, substrate and stop solution.
AgraQuant® Allergen Test Kit Methodology
AgraQuant® Quick Guide
AgraQuant® ELISA Egg White: 0.4-10ppm (LOD 0.05ppm)
Product Code: RL10002026
Number of wells: 48