Peanut allergen in chocolate dessert positive & negative control

Target

Peanut

Application Notes

The materials are intended for use as quality control material for analytical used in the determination of peanut protein in foods. They are not suitable for establishing method bias.

Concentration

The concentration of peanut protein in the reconstituted chocolate mousse dessert(Positive Control) is based on the gravimetric preparation data. No peanut protein was added to Negative control, and measurements carried out on the reconstituted material did not detect peanut/peanut protein at a level of 1 mg/kg or above.

Storage

This material should be stored at (5±4)°C in its original packaging. The material stability is not affected by short periods of ambient handling during transport or use.

Reconstitution

The packaged materials are low moisture pastes which should be reconstituted before useaccording to the instructions given below:
(1)Before opening, allow the sachet to reach(20+5)"C and then massage the sachet to mix the contents, paying particular attention to the comers.
(2)Cut open the sachet along one side and mix the contents well using a metal spatula.
(3)Weigh a portion of the mixed paste into a straight-sided, wide-neck container(note: use ofglass is not recommended and may lead to low results ). The minimum portion to be takenis 1 g paste.
(4)Calculate the weight of demineralised water to be added to the paste to keep the ratio of 1 g paste to 2.333 g water, add the water and reweigh the container. Stir the mixture for atleast a minute using a spatula until no lumps of paste are visible, and then leave to standfor a minimum of 2 hours, or overnight. The mixing must be carried out thoroughly, butcarefully, to avoid loss of water from the container. Note, This amount of reconstitutedmaterial is sufficient for 2-3 replicate analyses of 1 g mousse. If more measurements areplanned, a larger quantity of mousse can be prepared, but the proportions of paste towater must be kept to 3: 7.
(5)The mousse must be stirred again thoroughly before use to mix the material. A minimumportion of 1 g mousse should be taken and extracted for analysis.
(6)Any unused mousse should be stored refrigerated and used within 4 days.

Stability

No evidence of instability was found in a 6 months study carried out at a range of temperatures.

Ship

Ship at room temperature.

Antigen Description

The materials were prepared by mixing commercial, dry food ingredients to make a paste. Peanut protein was added to Positive control using a commercial defatted peanut flour (57 g/100 g protein content). Each material was divided into foil sachets with low gas-permeability in 5 g portions, and nitrogen flushed before sealing.