Food Analysis

Enzymatic food analysis

For years enzymatic food analysis methods have an important place in laboratories for controlling of raw materials and end products, and for optimizing the production processes in food-, pharmaceutical -, and cosmetic industries.
Therefore enzymatic food analysis methods are contained in several method books of national and international associations in industry, as well as in governmental locations (EN, OIV, ISO, IFU, IDF, AOAC, national food laws).
As like many other analytical food analysis methods, enzymatic analysis was used first in clinical chemistry and then the methods were introduced for the determination of food ingredients. Due to the high specificity of the enzymes this food analysis method has enabled the analysis of complex sample matrices without the need of complicated sample preparation techniques. This makes enzymatic food analysis a common method for manufacturers of food products, trade companies and in the governmental food inspection.


Enzymatic food analysis with reagents from DiaSys

Founded in 1991 DiaSys is a company focusing in the development and manufacture of high-quality ready-to-use reagents for Clinical Chemistry Tests. With more than 150 employees at Holzheim (between Frankfurt and Cologne / Germany), DiaSys manufactures liquid stable reagents for customers worldwide. Thereby DiaSys was the first company in Europe specialising in developing and manufacturing liquid and ready to use reagents in clinical diagnostics.
Whereas the existing methods in clinical field were transferred to convenient methods using liquid stable reagent, food analysis methods did not change. In order to express the needs in food analysis DiaSys decided to modernize the enzymatic food analysis by the transfer and adaptation of their knowledge in development of liquid and stable test-kits for clinical chemistry. Using innovative research, development and manufacturing techniques DiaSys produces the highest quality, liquid stable ready to use reagents for enzymatic food analysis.


The benefits of DiaSys food analysis reagents

· Ease of use:
No errors and no time wasted in reconstitution by using the liquid and ready to use food analysis reagents. Furthermore the pipetting steps are minimized by the use of 2 or maximum 3 reagents per assay. In case of 3 reagents two can be used premixed. The pipetting order is user friendly by standardization on a 4+1 or 4+1+1 format.
· Online monitoring:
All food analysis methods reached endpoint in less than 5 min at 37 °C. Combination from simplified assay procedure and incubation at 37 °C allows online monitoring of production processes.
· Cost-efficient by automation:
All food analysis tests can be adapted easily for use on fully automated systems like Vitalab Selectra, Konelab, Respons, Hitachi etc. (applications on request).
· Environmental friendly:
The food analysis reagents are not hazardous. Due to the liquid and stable form the food analysis reagents are always available when needed and can be used up to the very last drop.


Available food analysis test kits:

 - Ammonia
 - Cholesterol
 - Ethanol
 - Fructose
 - Glucose
 - Glucose/Fructose
 - Glycerol
 - Hydroxybutyric acid
 - Isocitric acid
 - D-Lactic acid
 - L-Lactic acid
 - Lactose/Glucose
 - L-Malic acid
 - Sucrose (Total Glucose)
 - Urea/Ammonia

Others soon to come…
 

More information about Enzymatic food analysis  -  foodanalysis@diasys.de