ABSTRACT
Electrophoretic techniques in gels have been used in food analysis for various tasks, like cultivar and species control of raw material, for developing and monitoring food preservation and technology processes, and uncovering illegal mixtures or addition of certain components in food products. They can be used for both qualitative and quantitative aspects. Depending on the analytical task and the substrate to be analyzed, different separation methods are employed, such as basic or acidic zone electrophoresis, SDS electrophoresis, and isoelectric focusing. Gel electrophoretic techniques do not require a high instrumental effort and they are relatively easy to carry out.
