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Discover our fast and reliable kits for gluten detection.
We offer professionals different techniques based on high-performance antibodies to determine/detect gluten in foods, beverages (raw materials as finished products) but also for environment (working surfaces and instruments, rinsing water, etc. ).
These techniques are quick and reliable :
- Quantification of gluten in samples thanks to immuno-enzymatic ELISA kits: gluten (R5 antibody), hydrolysed gluten (beer, infant food,…) gluten (internal antibody, high sensitivity).
- Qualitative detection: presence or absence of gluten in samples, thanks to strips: GlutenTox Pro (AOAC certification, food/beverages and surfaces), GlutenTox Pro Surfaces, GlutenTox Pro Surface Fast and GlutenTox Pro Sticks Plus (+ reader : to quantify until 1ppm gluten).
Gluten is a generic term for proteins found in certain cereals: rye, oats, wheat, barley, kamut, spelt. The gluten proteins that cause celiac disease are the gliadines of wheat and spelt (cereal close to wheat), rye secalines, and barley hordeins. Gluten does not yet exist at the cereal stage, it is formed during bread making, during kneading. It has the property of giving volume and elasticity to bakery products, giving them a mellow texture.
The components of wheat gluten can have an effect on the people who consume it. Wheat gluten is also implicated in allergic reactions and is now attributed, without any certainty, to hypersensitivity phenomena.
The gluten market is constantly growing and is therefore of growing interest to agri-food manufacturers. In order to market products mentioned without gluten, certain rules must be followed.
The risk of traces of gluten nevertheless exists in some preparations that are supposed to contain no gluten because some foods may be contaminated at the time of bagging, or when gluten is present in a non-significant trace ; “gluten-free” is not synonymous with total gluten-free. Indeed, the current detection levels cannot guarantee a tiny trace of gluten.
Since 2018, new standards have been recommended to differentiate low gluten products from products that do not contain gluten.