製品説明
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測定対象
衛生指標 > 鮮度・アレルギー、アレルゲンRIDA、 -
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r-biopharm
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 Alimentarius (CODEX STAN 118/1979) two categories for labeling of food according to the gluten content now exist:
1.) “Glutenfree” = Food products, containing < 20 mg / kg Gluten
2.) “Very low gluten” = Food products containing 20 – 100 mg / kg Gluten
The threshold of 20 mg / kg has been adopted by many national legislations in many countries.
The sample preparation using the Cocktail (patented) (R7006 / R7016) is the official R5-Mendez method according to the Codex Alimentarius and the AOAC. The faster sample preparation using the environmental-friendly Cocktail ECO (R7080) is convenient for the screening of samples. The Cocktail ECO has an extraction efficiency of approx. 70 – 110 % compared to Cocktail (patented).