New research into Mustard allergy

Friday, 16 March 2007 00:02

Researchers in the Netherlands have developed an enzyme-linked immunosorbent assay (ELISA) to detect the presence of mustard seed protein.

This assay was used to show that refined mustard seed oil produced by steam distillation does not contain detectable amounts of mustard protein, with the results of this study published in the Journal of Food Protection (Jan 2007; Vol 70, issue 1, pp179-83).

The assay has a detection limit of 1.5 ppm and is suitable for the detection of traces of mustard protein in mustard seed-derived flavouring ingredients. Mustard seed oil is used as a flavouring in very low quantities, typically between 40 and 200 mg/kg. Thus, 100 g of a food product flavoured with 200 mg of mustard seed oil per kg containing < 1.5 mg of protein per kg would represent an amount of mustard seed protein of <30 ng.

The authors maintain that published literature indicates these levels are lower than those required to elicit a response in mustard-allergic individuals.