Runcorn, United Kingdom
Runcorn, United Kingdom

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Johnson P.E.,University of Manchester | Johnson P.E.,UK Institute of Food Research | Rigby N.M.,UK Institute of Food Research | Dainty J.R.,UK Institute of Food Research | And 27 more authors.
Food Chemistry | Year: 2014

A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as a quality control material for allergen analysis in a multi-laboratory trial. Analysis was performed by immunoassay using five kits each for egg and milk (based on casein) and six 'other' milk kits (five based on β-lactoglobulin and one total milk). All kits detected allergen protein at the 3 mg kg-1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg-1 (p = 0.62) and one milk (casein) kit accurately determined milk at 6 (p = 0.54) and 15 mg kg-1 (p = 0.83), against the target value. The milk "other" kits performed least well of all the kits assessed, giving the least precise analyses. The incurred dessert material had the characteristics required for a quality control material for allergen analysis. © 2013 Elsevier Ltd. All rights reserved.


Kandola B.K.,University of Bolton | Krishnan L.,University of Bolton | Deli D.,University of Bolton | Deli D.,Romer Labs. UK Ltd. | And 2 more authors.
RSC Advances | Year: 2015

A novel phenolic novolac resin bearing methacrylate functional groups has been synthesized by reaction of the novolac with methacryloyl chloride. This resin has been mixed with styrene and cured (crosslinked) free-radically under the relatively low temperature conditions used to cure unsaturated polyester/styrene mixtures, i.e. there is no need to employ the high temperatures and pressures that are required to cure conventional phenolic resins. Homogeneous cured blends of the methacrylated novolac with unsaturated polyester and styrene have been prepared also. The cured methacrylated novolac, and its blends with unsaturated polyester, are rigid materials with good mechanical strength, and have glass transition temperatures, thermal stabilities and flame retardancies superior to those of cured unsaturated polyester alone. © The Royal Society of Chemistry 2015.


Don C.,CDC Foodphysica | Halbmayr-Jech E.,Romer Labs Division Holding GmbH | Rogers A.,Romer Labs UK Ltd. | Koehler P.,Leibniz Institute
Cereal Foods World | Year: 2014

The AACC International (AACCI) Protein and Enzyme Methods Technical Committee initiated a collaborative study of a method for gluten quantitation in selected foods using a G12 antibody sandwich ELISA system. The method has been approved as AACCI Approved Method 38-52.01. The new method has been validated for testing rice flour and rice-based products to verify that they conform to the defined Codex threshold of ≤20 mg of gluten/kg in products labeled "gluten-free.".


Halbmayr-Jech E.,Romer Labs Division Holding GmbH | Rogers A.,Romer Labs UK Ltd. | Don C.,Foodphysica | Prinster M.,Romer Labs Inc.
Journal of AOAC International | Year: 2015

The Protein and Enzymes Technical Committee of American Association of Cereal Chemists initiated a collaborative study to confirm whether the G12 antibody-based sandwich ELISA test kit is able to detect gluten in the lower mg/kg (ppm) level. Twenty laboratories investigated 24 heat-treated and non-heat-treated blind-coded samples with incurred gluten levels up to 100 mg/kg. The method has been validated for testing foods to conform to the defined Codex thresholds for gluten in gluten-free products at less than 20 mg gluten/kg. The collaborative study showed that low levels of gluten could be detected by G12 Sandwich ELISA with reproducibility RSDR of 32% and repeatability RSDr of 16%. Incurred samples showed a recovery between 62 and 135%. It is recommended that the method be accepted by AOAC as Official First Action.


Halbmayr-Jech E.,Romer Labs Division Holding | Hammer E.,Romer Labs Division Holding | Fielder R.,Romer Labs UK Ltd | Coutts J.,Romer Labs UK Ltd | And 2 more authors.
Journal of AOAC International | Year: 2012

In this work, a monoclonal antibody called G12, raised against the most immunotoxic peptide to celiac disease patients, was used to develop a sandwich ELISA. Preliminary results on cross-reactivities, recoveries, and extraction methods of the new assay are presented. The assay calibration was performed using material from the Prolamin Working Group. The antibody's specificity was determined by crossreactivity studies on different grains, nuts, oils, and starches. Recovery of the assay was determined by spiking experiments on common food matrixes, as well as on problematic matrixes. Furthermore, sample extraction methods using ethanol, cocktail solution, and a proprietary buffer have been compared. © 2012 Publishing Technology.

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