Egg Free test is a Sandwich Quantitative Lateral Flow test for the determination of egg protein residues in food products, especially for those labeled as egg-free, CIP solutions and working surfaces.
Benefits
– Easy-to-use
– Ideal for non-technical personnel
– Broad range of validated matrices
– Visual & Instrumental interpretation
– Innovative quantification on working surfaces
– Portable Reader
– Ideal for non-technical personnel
– Broad range of validated matrices
– Visual & Instrumental interpretation
– Innovative quantification on working surfaces
– Portable Reader
Product Specifications
| Quantity of Testing | : 30 Tests |
| Format | : Cassette |
| LOD | : 1 ppm (1 mg/kg) whole egg powder or 0.48ppm whole egg protein or 0.263 ppm egg white protein in food samples and CIP solutions |
| LOQ | : 2 ppm (2 mg/kg) whole egg powder or 0.96ppm whole egg protein or 0.526ppm egg white protein in food samples and CIP solutions |
| Calibration range | : 2-128 ppm or 0.5-32 μg/100 cm ² for surfaces |
| LOD Surfaces | : 0.25 μg/100 cm2 egg on working surfaces |
| LOQ surfaces | : 0.5 μg/100 cm2 egg on working surfaces |
| Low Procedure time | : 5 Minutes |
| Shelf Life | : 12 Months |
| Storage | : 4-30 °C |
