Food Safety & Analysis Assays
Quantify sugars, organic acids, alcohol, lipids, minerals and food-quality markers in food, beverage and agricultural samples on a standard plate reader.
Glucose, sucrose, lactose, maltose, galactose, starch, glycogen, sorbitol and mannitol.
Lactate, malate, succinate, acetate, oxalate, ethanol, acetaldehyde, histamine and ammonia.
Triglyceride, cholesterol, free fatty acids, iron, zinc, calcium, magnesium and phosphate.
Enzymatic and colorimetric assays give a specific, quantitative result for one analyte in a complex food matrix, without chromatography. They are used for nutritional composition, fermentation monitoring, spoilage markers such as histamine, and quality control of raw materials.
Solid samples are usually homogenised and clarified first; coloured or turbid samples may need a sample blank. Quick test strips for glucose, lactate, glutamate, histamine and other analytes are available for rapid semi-quantitative checks.
Depending on the kit: beverages, juices, wine, dairy, meat, fish, cereals and plant material. Check the product page for validated sample types.
Liquids can often be diluted and assayed directly. Solid, coloured or high-fat samples usually need extraction, clarification or a sample blank.
They are research-use assays for product development, quality control and research. Confirm the method required before using results for regulatory purposes.