Allergens (albumin, casein, lysozyms)


Casein is a milk protein with allergenic characteristic (Allergens), therefor it must be declared on the label, when the content in the end product is above 0,25 mg/l. Casein occur not only in milk products, it can also occur in other food products, through input from treatment products or additives.

Casein is used in wine as a traditional wine treatment agent for removing of undesired tannin agents. Especially white wine can have high contents of tannins, when the grapes are heavily pressed. These tannins are removed by the use of casein.

With Elisa, we are able to verify casein in wine, but it is also possible to determine casein in other products. That we can be sure, if the allergen labelling is necessary or not.



Just like casein is albumin an allergenic substance. It is a protein for example in eggs. Due to its allergenic characteristic, it must be declared on the label, when the content in the end product is above 0,25 mg/l.

Albumin and casein occur into wine through wine treatment products (flavor fining agents). Albumin is applied in red wine for reducing the tannins, thereby the anthocyanins are bound. Through this treatment, the wine get more tender and it get less color.

Albumin occur in other products also through treatment products. To ensure that albumin has to be declared or not, the analysis of albumin is advisable.



Lysozyme is an enzyme from chicken protein, which fall under obligation to declare like casein and albumin.

Since autumn 2001 lysozyme may be used like wine treatment agent for control of biological acid reduction or for stabilization of wine blending or of sweetening.
This enzyme decomposes the cell wall of gram-positive bacteria (e.g. lactic acid bacteria), so that have no more effect. Other germs and yeasts are not influenced, so that alcoholic fermentation is not being hindered.

The use of lysozyme in other products against gram-positive bacteria is possible, so that for these products the declaration of allergens is also obligatory, if the content of lysozyme into end product is above 0,25 mg/l.


  • Methode
  • Limit of detection
  • Reason for analysis
  • Elisa
  • 0,25 mg/l
  • Control of allergenic ingredients, check of declaration