Description
It is a lateral flow test for qualitative determination of gluten in food. The kit allows the food industry to assure, of an easy and rapid form, the performance of the food labelling regulations and constitutes an effective tool for the quality self-control.
The celiac disease is a disorder that affects the intestine causing interferences in the absorption of nutrients. This disease is caused by an immunological inappropriate response to the gluten, mixture of proteins in cereals as wheat, barley, and rye. The Commission of Codex Alimentarius establishes the denomination of “gluten free” for food that contains lower than 20 ppm of gluten. More recently, the European Commission has approved the regulations for the label of “Gluten free” food.
Technical specifications of the allergen test
- Qualitative
- Allergens: gluten or for milk or egg
- Sensitive: 1-2 ppm (milk and egg) & 3ppm (gluten)
- Fast: 5-10 min
- Equipment: not required
