How EZ Gluten® Detects Gluten Down to 10 ppm—And Why That Matters
Did you know that EZ Gluten® Test Kits can detect gluten levels as low as 10 parts per million (ppm)? That’s twice as sensitive as the FDA’s standard for gluten-free labeling, which is set at 20 ppm. So why do our tests go further?
Our testing assay was developed more than 15 years ago—well before the FDA finalized its gluten threshold. At the time, regulatory limits had to reflect what was practically detectable using available technology. Because our method was designed with greater sensitivity from the start, EZ Gluten® offers a more precise tool for those who need added peace of mind.
GLUTEN
Gluten is a protein in seeds and flours of wheat, rye, and barley making up over half the protein of rye seeds and around 3/4 of the protein in wheat and barley seeds. You won’t find it in other parts of the plant, such as wheat stalks or the immature plants/grasses. It is insoluble in water and comprised of roughly equal parts of two classes of proteins, namely glutelin/glutenin and another referred to as gliadin (wheat), secalin (rye), or hordein (barley). Other grains have other energy storage proteins and some countries include oats as containing gluten, due in part to a small percentage of celiac patients being sensitive to oats. We’re going with the definition used in the US and other countries that limit gluten to wheat, rye, barley, and hybrid species.
GLUTENIN
Glutenin is a portion of gluten. It is a major protein component in wheat flour (about half the protein content in wheat flour). Moreover, this compound is responsible for the strength and elasticity of the dough made from gluten-containing flour. In the process of bread-making, the strength of the dough is largely dependent on the composition glutenin.
GLIADIN
Gliadin is a portion of gluten specifically targeted by many gluten assays. This class of proteins is present in wheat and several other cereals. Gliadin is an essential component that gives bread its ability to rise properly during the baking process. When combined with glutenin, this gives dough both elasticity and strength.
Here at EZ Gluten, we take pride in providing testing that goes above and beyond industry standards testing for all of the above elements, giving you a more comprehensive and complete gluten test. Our sensitive tests detect gluten down to 10 ppm, ensuring the highest level of accuracy for your gluten-free needs. If you have any questions or would like more information about our EZ Gluten testing kits or our additional food testing services, don’t hesitate to contact us at info@ezgluten.webdone.org.in. Happy Testing!