Gliadin (Gluten) Total

 Intended use:

The RIDASCREEN^® Gliadin test has been validated and certified with the license
no. 120601 as a Performance Tested Method by the AOAC Research Institute.

The test can be used for the detection of contaminations by prolamins from wheat
(gliadin), rye (secalin), and barley (hordein) in unwrought goods as flours (buckwheat, rice, corn, oats, teff) and spices as well as in processed foods like noodles, ready-to-serve meals, bakery products, sausages, beverages and ice cream.

The RIDASCREEN^® standard material is calibrated to the standard of the Prolamin Working Group.

 General information:

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. In the Codex Alimentarius “gluten-free” food is defined as food having less than 200 ppm gluten. The proposed new Codex Standard for gluten-free foods defines a maximum content of 20 ppm gluten in naturally gluten-free products and 200 ppm gluten in products rendered gluten-free. Several countries have implemented already stricter limit values.

 Specifications: