With about 3.3% the fraction of proteins in coconut is relatively low compared to other nuts. Some of these proteins are known for being allergenic. Compared to other nuts these proteins are still slightly characterized. Coconut allergies are relatively seldom, but can be very distinct in particular cases. Already very low amounts of coconut can cause allergic reactions, which may lead to anaphylactic shock in severe cases.
Cross-contamination, mostly in consequence of the production process, is often noticed. This explains why in many cases the existence of coconut residues in food cannot be excluded. For this reason sensitive detection systems for coconut residues in foodstuff are required.
The SENSISpec Coconut ELISA represents a highly sensitive detection system for coconut and is particularly capable of the quantification of residues in cookies, cereals, ice-cream, chocolate and sausage.