Allergen-Shield Casein

Allergen-Shield Casein is an immunoassay method that determines casein proteins in food products labeled as casein-free.

GENERAL INFORMATION:Cow`s milk contains 3.2% proteins which consist of 10% β-lactoglobulin (most abundant protein of whey) and 80% caseins. The latter can be divided to three categories: alpha-, beta– and kappacasein. Consumption of casein might be harmful for people who are allergic to casein. Casein is a heat-resistant protein that can be found in cheese and many other dairy products. Except for its presence as an ingredient, casein is also used as a food additive (increase of the protein content or as thickening agent) or it maybe present as a contamination in raw and cooked products. Casein might also exist in wine since it is sometimes used as a fining agent. Consumption of caseincontaining food from allergic people might cause a broad range of symptoms, such as hives, itching, mild oral allergy or/and anaphylactic shock. According to the regulation (EU) No. 1169/2011 Annex II, milk and therefore its ingredients are included in the list of allergens established by the European Food Safety Authority, and its presence must be indicated on the label. Similar regulations exist e.g. in the USA, Canada, Australia and New Zealand.

KIT CHARACTERISTICS:
-Sandwich Quantitative ELISA test with single-break strip plate with 48 wells (6 strips) or 96 wells (12 strips)
-Limit of detection (LOD): 1 ppm
-Range of Quantification: 2.5 – 67.5 ppm
-Low Procedure time: 30 mins
-High Specificity and Sensitivity
-Broad range of validated matrices
-Shelf life: 12 months
-Storage: 2-8°C