Mustard

 

The European Directive 2003/89/EC includes Mustard as a declared food allergen and as such, must be included where applicable, under the appropriate labelling laws regarding food allergens. Mustard is widely used as a flavouring agent, as well as for it’s texture enhancing and emulsification capacity in various food preparations, particularly with salad dressings and meats.

 

Intended Use

 

The ELISA SYSTEMS Mustard Seed Protein Residue assay is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen appropriate food products for the presence of Mustard seed protein material.

 

Standards Supplied

0, 1.0, 2.5, 5.0 and 10.0 ppm Mustard Seed Protein

Time for testing an extracted sample is approximately 75 minutes