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Monitoring saccharin levels in bread and bakery products can form an important part of food quality control and food additive testing. The Biopanda Saccharin Rapid Test provides a convenient solution for the rapid, semi-quantitative detection of saccharin in bread samples, supporting food manufacturers, bakeries, testing laboratories and quality control professionals with routine screening.
Using a competitive lateral flow immunoassay format, the test provides an efficient method for screening bread samples for saccharin without the need for complex analytical equipment.
Saccharin Rapid Test
Saccharin Rapid Test
Catalogue Number: RAPG-SAC-001
Kit Size: 10 Tests
Storage: 2-30°C
Specimen: Bread
Cut-Off: 20 ppm
Description:
The Biopanda Saccharin Rapid Test kit is a competitive immunoassay for the semi-quantitative detection of saccharin in bread samples with a cut-off value of 20 ppm. This test is a competitive lateral flow immuno-chromatographic assay and results can be obtained between five to ten minutes.
Test Procedure:
• Blend or pulse the bread sample to fine crumbs. Weigh 1.0 g of the crumbs into a 15 ml centrifugal tube.
• Add 4 ml of deionised water to the tube and vortex for 2 minutes.
• Centrifuge the sample at 10,000 rpm for 10 minutes.
• Transfer 1 ml of the supernatant to a small centrifugal tube, add 1 ml of n-Hexane and vortex for 1 minute.
• Centrifuge the solution at 6,000 rpm for 5 minutes.
• Transfer 0.3 ml of the lower aqueous phase to an Eppendorf tube for use as sample in the assay.
• Remove the cassette from the foil pouch and place it on a flat clean surface.
• Using the dropper provided, add 3 drops of the sample into the sample well (S) of the test cassette. Start the timer.
• Read the results at between 5-10 minutes. Results read after 10 minutes are considered invalid.
INTERPRETATION OF RESULTS
Positive: Only the C band is visible. This indicates the concentration of saccharin in the sample is at or above 20 ppm.
Negative: Both the T and C bands are visible.
Invalid: No coloured band becomes visible in the C zone regardless if the T band appears.
Why Test Bread for Saccharin?
Why Test Bread for Saccharin?
Saccharin is an artificial sweetener used to provide sweetness with very little caloric contribution. Testing for saccharin in food products can support food manufacturers and laboratories with ingredient verification, quality control and the monitoring of food additives.
Saccharin testing in bread can help manufacturers, bakeries and food testing laboratories screen products as part of routine quality assurance programmes and support compliance with applicable food additive requirements.
The Biopanda Saccharin Rapid Test for bread provides a convenient semi-quantitative screening method for detecting saccharin in bread samples. Rapid testing can support efficient quality control and help food businesses assess samples before products progress further through manufacturing, distribution or the food supply chain.
How to order:
Via the contact us page, fill in the form with all the necessary details and we will email you back ASAP.
Or, email us directly for general queries (please include the product catalogue number in the subject line, if applicable).
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