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Allergenicity of ingredients derived from known allergenic sources |
S. L. HEFLE, Food Allergy Research & Resource Program, Univ. of Nebraska, Lincoln, Dept. of Food Science & Technology, 351 Food Industry Complex, Lincoln, NE 68583-0919 Primary concerns about allergenic ingredients are related to those derived from foods that commonly provoke true, IgE-mediated food allergies (milk, eggs, fish, crustacean shellfish, peanuts, soybeans, tree nuts, and wheat). Ingredients made from commonly allergenic sources contain varying amounts of protein. It is the proteins in allergenic foods that cause allergic reactions, so the potential hazard of these materials is related to the amount of protein found in them. Processing can also affect the amount of protein that is found in certain ingredients. Examples that will be discussed include edible oils, lecithins (egg, soy, and sunflower), hydrolyzed vegetable proteins, fish gelatin, butter oil, wheat starch, soy sauce, lysozyme, lactose (which can contain small amounts of milk protein), lactoferrin, sulfites, and natural colors. Also, possible issues with ingredients derived from fermentation where a common allergen is used as a growth medium will be covered.
Session 1, Allergenicity of food ingredients
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