SENSISpec Ovalbumin ELISA Kit 48-Well Allergen Testing

The SENSISpec Ovalbumin ELISA Kit represents a highly sensitive detection system for ovalbumin quantification, particularly suited for determining ovalbumin residues in wine and other food products. Chicken egg white (Gallus gallus) proteins constitute a significant food allergen source. While yolk proteins possess minimal allergenic properties, egg white contains multiple allergenic proteins. Ovalbumin, together with lysozyme, ovomucoid, ovotransferrin, and livetin, comprises the primary allergenic fraction of egg white. Both egg powder and purified ovalbumin are frequently employed as clarifying agents in winemaking. For allergic individuals, ovalbumin consumption represents a critical concern, as even trace amounts of allergen can trigger reactions ranging from mild symptoms to anaphylactic shock in severe cases.

Technical Specifications

Applications

• Wine and beverage allergen residue monitoring
• Food manufacturing quality control and allergen verification
• Regulatory compliance testing for ovalbumin content
• Allergy risk assessment in food processing facilities
• Clarity agent residue verification in beverage production
• Hypoallergenic product certification