Food Into Classification

We offer ultrapure nisin z. Description
nisinztm p is min. 95% nisin z concentration powder, produced by fermentation using the bacterium lactococcus lactis obtained from sauerkraut; it is used as an active antibacterial ingredient for therapeutic improvement and preservation in healthcare and clinical application.
Composition
nisin z concentration (% ww on dried base) 95.0
moisture (%ww) 5.0
tree nuts, macadamia nuts, pecans, pine nuts, n
activities
hydrous potency (iumg) 38, 000
storage
24 months, store unopened below 15c in dry conditions, away from direct sunlight and odorous products. When opened, store at approx 20c in original container.

We offer ultrapure nisin a. Description
nisinztm p is min. 95% nisin z concentration powder, produced by fermentation using the bacterium lactococcus lactis obtained from sauerkraut; it is used as an active antibacterial ingredient for therapeutic improvement and preservation in healthcare and clinical application.
Composition
nisin z concentration (% ww on dried base) 95.0
moisture (%ww) 5.0
activities
hydrous potency (iumg) 38, 000
storage
24 months, store unopened below 15c in dry conditions, away from direct sunlight and odorous products. When opened, store at approx 15c in original container.

We offer raw species identification test kit. The identification of meat species is performed for a variety of reasons, both economic and ethnic, to prevent the substitution of meat with unsuitable or inferior species, or in religious communities where particular meat is proscribed.
A variety of methods, both biochemical and immunological, have been applied to the problem, including electrophoresis, fatty acid patterns, gel diffusion and nephelometry. Enzyme immunoassay (eia) techniques have also been implemented in the analysis of food and eias based on serum proteins have been developed for meat speciation. The biokits range of (raw) species identification test kits employ the principles of eia and are sensitive and specific tests designed to aid in the resolution of species content in uncooked meats and meat products.

we offer casein standards. specification20mg50mg(powder)

we offer Casein Allergen Quantitative Test . INTENDED USE
Veratox for Casein Allergen is intended for the quantitative analysis of food products,
such as juices, sauces and sorbets, or environmental surfaces for the presence of casein.
ASSAY PRINCIPLES
The Veratox for Casein Allergen test is a sandwich enzyme-linked immunosorbenttion (Phosphate Buffered Saline, or PBS) by shaking in a heated water bath. Extracted casein residue is sampled and added to antibody-coated wells (capture antibody) where it binds to the antibody during an incubation. Any unbound residue is washed away and a second antibody (detector antibody), which is enzyme labeled, is added. The detector antibody binds to the already bound casein residue.After a second wash, the substrate is added. Color develops as a result of the presence of bound detector antibody. Red Stop reagent is added and the color of the resulting solution is observed. The test is read in a microwell reader to yield optical densities. The optical densities of the controls form a standard curve, and the sample optical densities are plotted against the curve to calculate the exact concentration of allergen.

We offer urea enzymatic assay kit. Urea enzymatic assay kit is a icolorimetric assay for the determination of urea in liquid samples. Urea enzymatic assay kit provides rapid, accurate, proven results even in complex liquid mixtures. The limit of detection for the test is 20 ppm urea for milk. The linear range of the assay is 20 1000 ppm analyte.
The unique features of the kit are:
rapid and simple method
minimal sample prep
high accurate and reproducible