Gluten is a group of proteins naturally found in wheat, barley, oats, rye, and their derivatives. It is commonly present in bakery products, bread, and pasta. In some individuals, this protein may cause malabsorption due to an impaired intestinal flora or the frequent consumption of gluten-containing foods. Gluten allergy and coeliac disease are disorders that occur when gluten cannot be absorbed in the intestines and is rejected by the immune system.<\/i><\/p>\n
Gluten determination<\/b><\/i> refers to the analyses performed to determine the presence or quantity of gluten in food products. According to the <\/i>Turkish Food Codex Communiqu\u00e9 on Foods Suitable for Individuals Intolerant to Gluten<\/b><\/i>, a gluten-free food is defined as a food intended for the final consumer that contains no more than <\/i>20 mg\/kg (ppm)<\/b><\/i> of gluten.<\/i><\/p>\n
For foods containing no more than <\/i>20 ppm<\/b><\/i> of gluten, the statements <\/i>“gluten-free”<\/b><\/i>, <\/i>“contains no gluten”<\/b><\/i>, or <\/i>“free from gluten”<\/b><\/i> may be used on product labelling, advertising, and promotional materials. For foods intended for the final consumer that contain no more than <\/i>100 mg\/kg<\/b><\/i> of gluten, the statement <\/i>“very low gluten”<\/b><\/i> may be used.<\/i><\/p>\n
Gluten determination is generally performed for the following purposes:<\/i><\/p>\n Gluten determination is performed using the immunological <\/i>ELISA (Enzyme-Linked Immunosorbent Assay)<\/b><\/i> method, which determines the presence or quantity of gluten in samples through an enzymatic reaction following the binding of gluten proteins to specific antibodies.<\/i><\/p>\n This analysis should be evaluated in accordance with the provisions of the <\/i>Turkish Food Codex Regulation on Food Labelling and Consumer Information<\/b><\/i>. Our laboratory provides <\/i>gluten determination<\/b><\/i> services in accordance with the <\/i>TS EN ISO\/IEC 17025<\/b><\/i> standard.<\/i><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Gluten is a group of proteins naturally found in wheat, barley, oats, rye, and their derivatives. It is commonly present in bakery products, bread, and pasta. In some individuals, this protein may cause malabsorption due to an impaired intestinal flora or the frequent consumption of gluten-containing foods. Gluten allergy and coeliac disease are disorders that […]<\/p>\n","protected":false},"author":9,"featured_media":3039,"parent":3180,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"page-hizmetler-page.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-3211","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\n