GLUTEN, gluten quantity determination, laboratory analysis, food analysis

Find out the PRICE - we call you URGENTLY!

Description

GLUTEN ALLERGEN

What is gluten?

Gluten is a protein found in wheat, rye, barley and other cereals. People are not allergic to it, but their digestive tract (not their immune system) has difficulty tolerating gluten and reacts through gastrointestinal symptoms. Because gluten intolerance is not related to the immune system, doctors cannot subject it to an antibody test. If you want to find out if you have gluten intolerance, you can resort to a diet by elimination. Temporarily give up the foods that can produce the symptoms you notice and then introduce them gradually to see which ones are problematic.

Detection procedure for the presence of gluten (gliadin) in food

In the laboratory, quantitative dosing of gliadin (gluten) is performed by elisa method.

Legislation in the field

According to the European Union legislation (Regulation 1169/2011) the following substances are defined that can cause allergies and which are mandatory to be labelled on food products:

Extract from REGULATION (EU) NO 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011

on the provision of food information to consumers, amending Commission Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Regulation (EC) No .../... Commission Regulation (EC) No 608/2004

ANEXA II

SUBSTANCES THAT CAUSE ALLERGIES OR INTOLERANCES

Cereals containing gluten, namely: wheat, rye, barley, oats, spelt wheat, durum wheat or hybrids thereof and derived products, with the exception of:

(a)	sigloose grains obtained from wheat, including dextrose (1));

(b)	maltodextrins obtained from wheat (1);

(c)	sugarirs made from barley;

(d)

13.

Lupin and derived products.

14.

Molishes and derived products.

In the case of gluten there are other applicable norms that provide clear limits for declaring food by category, as follows:

COMMISSION IMPLEMENTING REGULATION (EU) No 828/2014 of 30 July 2014 on requirements to provide consumers with information on the absence or presence of gluten in small quantities in food

annex

Authorised declarations of absence or presence in small quantities of gluten in food and conditions of authorisation

A. General requirements

GLUTEN-FREE

The 'gluten-free' declaration may only be made if the food, as sold to the final consumer, contains a maximum of 20 mg/kg of gluten.

VERY LOW GLUTEN CONTENT

The 'very low gluten' declaration can only be made if the product

the food, consisting of or contains one or more ingredients made from wheat, rye, barley, oats or their cross-varieties, which have been specially processed to reduce the gluten content, contains a maximum of 100 mg/kg of gluten in the food as sold to the final consumer.

B. Additional requirements for food containing oats

Oats contained in foods presented as gluten-free or very low gluten must have been produced, prepared and/or processed in such a way as to avoid contamination by wheat, rye, barley or their cross-varieties and the gluten content of such oats may not exceed 20 mg/kg.