Gluten Free Test

Gluten Free Test is a Lateral Flow test that determines gluten residues (gliadin and prolamins) in food products, cip solutions and working surfaces.

GENERAL INFORMATION:Gluten consists of two groups of proteins, namely the glutenins and the prolamins. Prolamins are present in wheat (gliadin), barley (hordein) and rye (secalin), and are the alcohol-soluble fraction of gluten. Consumption of gluten might be harmful for people with gluten intolerance (celiac disease) and wheat allergy, because the small intestine is unable to absorb nutrients . It might cause a broad range of symptoms, such as nausea, vomiting , abdominal pain, joint pain, infertility or frequent miscarriages etc. Moreover, long-term gluten consumption may lead to more severe symptoms. For example, weakening of the bones (osteoporosis) and iron deficiency anemia. According to the Codex Alimentarius (CODEX STAN 118/1979) food labeling is divided into to groups, “gluten-free” and “very low gluten” products where the gluten content is lower than 20 mg/kg and 100 mg/kg, respectively

KIT CHARACTERISTICS:
-Lateral flow test in cassette format available in 10 or 30 tests
-Visual and instrumental interpretation of the results
-No risk of a false negative result, due to overload, with the presence of a third (Hook) line
-Limit of detection (LOD): 3 ppm
-Limit of quantification (LOQ): 5.0ppm
-Calibration range: 5.0-100ppm
-Low Procedure time: 5 min
-High Specificity and Sensitivity
-Broad range of validated matrices
-Shelf Life: 12 months | Storage 4-30 °C