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