Soy Free Test

Soy Free Test is a Lateral Flow test that determines soy residues in food products, cip solutions and working surfaces.

GENERAL INFORMATION:Soybeans (mature seeds, raw) contain approx. 35 % proteins. The fraction of proteins in soy beans is very high. For this reason, soya is widely used as substitute for proteins from animal sources (e.g. in tofu, soya milk or soya yoghurt). Soya beans contain a high percentage of fat (approx. 20 %) and are used for the productions of oils and fats. Soy (Glycine max) belongs to the legumes. Many of these proteins are known for being allergenic, such as Gly m1, Glycinin, Kunitz Trypsin Inhibitor and Gly m4 which is known to be cross reactive to birch pollen allergen Bet v1. For this reason, soy is one of the eight major food allergens. Consumption of soy might be harmful for people who are allergic to it. The allergen can be present as an ingredient or as a contamination in raw and cooked products. Consumption of soy-containing food from allergic people might cause a broad range of symptoms, such as hives, mild oral allergy or/and anaphylactic shock. According to the regulation (EU) No. 1169/2011 Annex II, soya is 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 Lateral flow test in cassette format available in 10 or 30 tests
-Visual and instrumental interpretation of the results
-No risk of a false negative result, due to overload, with the presence of a third (Hook) line
-Limit of detection (LOD): 1.0 ppm
-Limit of quantification (LOQ): 1.5 ppm
-Calibration range: 1.5-100 ppm
-Low Procedure time: 5 min
-Broad range of validated matrices
-Shelf Life: 12 months | Storage 4-30 °C