Gluten
Gluten Record from Hot Sauce Survey
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Images Sourced from the Gluten Wikipedia Record.
| Ingredient Name | Gluten |
|---|---|
| Ingredient Type | Thickening Agent Firming Agents |
| Wikipedia Summary | Although, strictly speaking, 'gluten' pertains only to wheat proteins, this term is frequently used to refer to the combination of prolamin and glutelin proteins naturally occurring in other grains.' These properties, and its relatively low cost, make gluten valuable to both food and non-food industries.Gluten are composed of mainly two types of proteins the glutenins and the gliadins, which in turn can be divided into high molecular and low molecular glutenins and α/β, γ and Ω gliadins. Its pathogenesis is not yet well understood, but the activation of the innate immune system, the direct negative effects of gluten and probably other wheat components, are implicated.NCGS is the most common syndrome of gluten intolerance, with a prevalence estimated to be 6-10%. Gastrointestinal symptoms of wheat allergy are similar to those of celiac disease and non-celiac gluten sensitivity, but there is a different interval between exposure to wheat and onset of symptoms. 'Gluten-free' is defined as 20 parts per million of gluten or less and 'very low gluten' is 100 parts per million of gluten or less; only foods with cereal ingredients processed to remove gluten can claim 'very low gluten' on labels.All foods containing gluten as an ingredient must be labelled accordingly as gluten is defined as one of the 14 recognised EU allergens. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Ingredients Used With This Ingredient (17) |
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| Peppers Used With This Ingredient (1) | |
| Date Added | 2 Years, 1 Month Ago |
| Date Last Updated | 7 Months, 4 Weeks Ago |
| Contributor | teamdominators |
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