AOAC GFA Stakeholder Program Meeting Book (August 29, 2021)

• Practice and Validate Procedures • Quality Control Mindset o Build in quality to the product o Do not only rely on finished product testing o Validate the Processes used in production of the material • Practice blending with similar consistency materials that can give visual cues: o Dry blending: intensely colored spices, like chili powder, paprika, etc. o Liquid blending: food coloring • Weigh and blend larger quantities • All equipment and matrix scenarios will vary.

Other Hints



Example 1: Soy in Wheat Flour Pre-Spikes

• Pre-spike preparation: o Calculate the amount of soy ingredients needed to make the pre-spike (5000 or 1000 ppm total soy protein) o Mix with soy-free wheat flour in KitchenAid mixer

o “Stir” speed for 25 minutes o Scrape down every 5 minutes

• Homogeneity evaluation:

o Spread out the pre-spike on a pan o Take 1 g test portions from the four corners and the center o Perform ELISA


Chen et al. 2019 J. Proteome Res. 2019, 18, ϵϵϱоϭϬϬϱ͘ DOI: 10.1021/acs.jproteome.8b00689


Made with FlippingBook flipbook maker