GelSpec - Gelatine Speciation

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    GelSpec - Gelatine Speciation

    gelatine speciation, gelspec, meat speciation, origin of animal products, halal

    Gelatine is prepared from the skin and bone material of a number of animal species, and is widely used in the food, confectionery and pharmaceutical industries. The ability to prove and safeguard ingredients in a fragmented and complex supply chain can be difficult. Combined with recent examples of food fraud and the infamous Horsemeat scandal in early 2013, public trust in the origins of food has been in decline. The correct identification of the animal of origin of animal products used in food, pharmaceuticals and animal feed is essential to ensure that these products meet legislative and labelling requirements.

    Gelatine is widely used in food and pharmaceuticals, manufactured from predominantly pig and cow, but also from poultry and fish tissue. The inclusion of certain gelatines in products can also raise ethical and religious concerns for consumers who wish to avoid these species.

    Want to know more about GelSpec - Gelatine Speciation Service?


    This new service is an in-house tested gelatine identification method. Using a large number of peptide biomarkers of animal origin, GelSpec is a more comprehensive method than other published methods. This method is incredibly accurate in identifying the origins of the gelatine using high resolution, high sensitivity mass spectrometry to detect minute differences in the amino acid sequence of the gelatine peptides from different species.

    Our new GelSpec service uses high resolution, high sensitivity LC-MS/MS - which detects multiple tryptic peptides as markers for confirmation - to identify the gelatine peptides from different animals of origin. Our newly developed and tested animal origin detection uses the most comprehensive method on the market in order to determine the animal origin (porcine or ruminant) of a finished gelatine or gelatine-based product. The method is based on highly sensitive mass spectrometry analysis of proteins in the products. We then apply a proprietary database of mass spectrometry data in order to specify the species of origin of gelatines and gelatines mixtures. During manufacture, collagen is hydrolysed to form gelatine which is a modified protein used in the form of sheets, granules or powder. Aspects of this manufacturing process often cause the species-specific DNA to become denatured which renders a polymerase chain reaction (PCR) method difficult or impossible. Since peptides are more robust to this process than DNA, our service uses LC-MS/MS - which detects multiple tryptic peptides as markers for confirmation - to identify the gelatine protein from different species. Our newly developed and validated speciation detection uses the most comprehensive method on the market in order to determine the animal origin of a finished gelatine or gelatine-based product. The method is based on highly sensitive, high resolution mass spectrometry analysis of proteins in the products. We then use a proprietary database of mass spectrometry data, in order to specify the animal of origin (porcine or ruminant).

    Test

    Type

    Turnaround

    Gelatine Speciation - Pork & Ruminant HR-LC-MS/MS 20 working days (batch of 8 samples*)
    .

    *please contact Joel Murphy with regards to cost and batch size information - foodanalysis@fera.co.uk or call + 44 (0)300 100 0323

    Key Capabilities

    • We have extensive scope of UKAS (ISO17025) accredited tests in a wider range of areas with the ability to obtain the necessary UKAS accreditation with our 'flexible scope' approach
    • Specialists in unusual matrices, method development and validation
    • Technical advice and support pre and post analysis
    • Fera is the National Reference Laboratory in 7 different areas


    To speak with us about this service, or for any services not listed, please contact the sales team on;


    T: + 44 (0)300 100 0323 | E: foodanalysis@fera.co.uk

    Want to know more about our state of the art Thomson Suite?


    GelSpec - Gelatine Speciation Service

    A new exciting gelatine species determination and identification service is now available. Using a large number of peptide biomarkers of animal origin, GelSpec is more comprehensive than other methods.

    • Build consumer trust with accurate product labelling
    • Vital for the growing Halal and Kosher markets
    • Offer greater transparency to detect accidental and fraudulent blending of meat and animal products from different species

    Telephone: +44 (0)300 100 0323

    Email: foodanalysis@fera.co.uk

    GelSpec - Gelatine Speciation Webinar

    Register for our webinar with Helen Grundy (Protein Biochemist), discussing the new gelatine speciation service that uses high resolution, high sensitivity mass spectrometry to detect minute differences in the amino acid sequence of the gelatine protein belonging to different species.

    Date: TBC

    Time: TBC

    • Discussion on how the method can be used to substantiate labelling claims
    • Aggressive processing during manufacture destroys DNA and protein structure, meaning DNA and antibody based methods are unsuitable
    • Religious sensitivites around the species from which gelatine in food was derived
    • Large proprietary database of gelatine peptides
    • To register click below

    Gelatine Species Determination

    How to take and submit a sample

    When submitting samples, please submit approx. 50g of respentative food or pharmaceutical stuff. Then download and complete our Food Sample submission form and send it along with your samples to;

    Joel Murphy

    Fera Science Ltd

    Sand Hutton

    York, YO41 1LZ

    Download our Sample submission form here: Food Generic Sample Submission Form

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