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ifp Institut für Produktqualität

Competence Centre for Modern Food Analytics

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ifp Institut für Produktqualität GmbH · Teltowkanalstr. 2 · 12247 Berlin GERMANY · Phone +49 (0)30 / 76 68 60 - 0 · Fax +49 (0)30 / 76 68 60 - 50 · This email address is being protected from spambots. You need JavaScript enabled to view it.

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Analysis of food ingredients that may cause intolerances is carried out by means of state-of-the-art lab methods.

The following table gives an overview on the methods used by ifp and their detection limits.

Parameter Method Detection limit
Glutamate Enzymatic 0.2 mg / kg (l)
Gluten Immunological (ELISA / rapid test) 2 - 4 mg / kg (l)
Histamine Immunological (ELISA / rapid test) 1 mg / kg (l)
Lactose Enzymatic 0.01 g / 100 g (ml)
Fructose Enzymatic 0.01 g / 100 g (ml)
Sucrose Enzymatic 0.01 g / 100 g (ml)
Sulphite Modified Monier-Williams distillation 5 mg / kg (l)

 
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Contact
Carolin Poweleit
Ph. +49 (0)30 / 76 68 60 - 28
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Dr. Martin Röder
Ph. +49 (0)30 / 76 68 60 - 54
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