1/3
Gluten Analysis

 

The use of wheat flour and gluten in foodstuffs is extremely common because of their heat stability and useful effects on e.g. texture, moisture retention and flavour. Gluten is a mixture of prolamin and glutelin proteins present in wheat, rye and barley.

 

Coeliac disease is a permanent intolerance to gluten that results in damage to the small intestine and is reversible when gluten is avoided by diet. According to the Codex Allimentarius (Alinorm 08/31/26) two categories for labelling of food according to the gluten content now exist;

 

1) Food products which contain less than 20 ppm can be labelled as "gluten free".

2) Food products labelled as "very low gluten" can have a gluten content above 20 and up to 100 ppm.

Our method is the R5 Mendez method (as recommended by the Codex Allimentarius), which is an enzyme linked immunosorbent assay (ELISA) for the quantitative analysis of prolamins from wheat (gliadin), rye (secalin) and barley (hordein).

Other Allergen Analysis We Offer

 

Many people in the UK have differing degrees of sensitivity to certain food ingredients/products. These ingredients/products are known as allergens and exposure to these for certain individuals can be life threatening. Regulations mandate that labels on foods containing any one of 14 specific food allergens must ensure they are indicated. It is also important that customers have confidence when ‘free from’ allergen claims are made via laboratory testing.

 

The 13 declared allergens in addition to gluten are as follows,

 

Crustaceans

Eggs,

Fish,

Peanuts,

Soybeans,

Milk (including lactose),

Nuts (Almond, Hazelnut, Walnut, Cashew, Pecan, Brazil, Pistachio, Macadamia),

Celery,

Mustard,

Sesame,

Sulphur dioxide/sulphites,

Lupin,

Molluscs.