Gluten

Gluten Record from Hot Sauce Survey

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Ingredient NameGluten
Ingredient Type Thickening Agent Firming Agents
Wikipedia SummaryAlthough, 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.
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Date Added9 Months, 3 Weeks Ago
Date Last Updated4 Months Ago
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