Logo

Cosul meu: 0 lei

The prices displayed on the website do NOT include VAT.
PRODUCT CATEGORIES
CITRININ DOZARE
PARTENER SILVER CONFERINTA IFS 2023
Find out the PRICE - we call you URGENTLY!   
Send your phone number and we'll call you
 
 
 
 

SOY

-10%
In stock
Customer feedback

3 reviews | 0 Questions
telephone: +40735-152222

Description

SOYBEAN ALLERGEN

What is soy allergy?

Soy is from the legume family; The integral, immature soy is also known as edamame. Although mainly it is associated with tofu, soy is found in many unexpected, processed foods from the United States, such as:

  • spices such as Worcestershire sauce and mayonnaise
  • natural and artificial flavors
  • vegetable broths and starches
  • meat substitutes
  • fillings in processed meat, like chicken chickpeas
  • frozen meals
  • most Asian foods
  • certain brands of cereals
  • some peanut butters

Soy is one of the most difficult products to avoid for people with allergies.

A soy allergy occurs when the body's immune system mistakes the harmless proteins found in soy for invaders and creates antibodies against them. The next time a soy product is consumed, the immune system releases substances such as histamines to "protect " the body. The release of these substances causes an allergic reaction .

Soy allergy is one of several food allergies that begins at the beginning of life, usually before the age of 3 years and often resolves by the age of 10 years.

 

 

Detection procedure for the presence of SOYA in food

In the laboratory, quantitative dosings of soybean allergen are performed by ELISA method.

 

Legislation in the field

According to the European Union legislation (Regulation 1169/2011) the following substances are defined that can cause allergies and which are mandatory to be labelled on food products:

Extract from REGULATION (EU) NO 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011
on the provision of food information to consumers, amending Commission Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Regulation (EC) No .../... Commission Regulation (EC) No 608/2004

ANEXA II

SUBSTANCES THAT CAUSE ALLERGIES OR INTOLERANCES

1.

Cereals containing gluten, namely: wheat, rye, barley, oats, spelt wheat, durum wheat or hybrids thereof and derived products, with the exception of:

(a)

sigloose grains obtained from wheat, including dextrose (1));

(b)

maltodextrins obtained from wheat (1);

(c)

sugarirs made from barley;

(d)

Reviews

(3 reviews)
Overall product rating:
5.0 (3 reviews)
5 stars
(3)
4 stars
(0)
3 stars
(0)
2 stars
(0)
1 star
(0)
You own or have used the product?
Say your opinion by giving a note to the product
Give a note
Andreea N. 02.03.2022
Excellent
food analysis Professionalism, laboratory that will give the interpretation of the results! I liked it!
Stan D. 06.01.2021
Excellent
I really enjoyed working with them.. we recommend. I just said what I needed and they told me exactly what analyzes I need to do, and at the end of the analysis bulletin I received an appendix with what should appear on the label at nutritional values! Bravo!
Delia Grigoriu 06.01.2021
Excellent
Vitamins for dietary supplements can also be determined! Super this initiative. Affordable prices reported to the Romanian market.

Questions and answers

(0 Questions) Add question
Subscribe to the newsletter!