Gluten Assayed QC Products
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Assayed QC Set ONE contains 2 x 6g pots of Gluten Free breadcrumbs and 2 x 6g pots of "Very Low Gluten" breadcrumbs.
Assayed QC Set TWO contains 2 x 6g pots of Gluten Free flour and 2 x 6g pots of borderline "Gluten Free" flour.
Select a QC Set below for pricing (INCLUDES VAT) or contact us for multiple kit/standing order discounts.
See below for further product information.
These Assayed QC sets, each of which contains defined levels of gluten - given in the Instructions For Use - are designed to assist in the Quality Control of analytical methods for the determination of cereal gluten in food samples.
They can be used in conjunction with any gluten testing method e.g. Imutest Gluten-Check ELISAs:
Cat. No. R6005-1E; R6006-2E; R6007-4E; R6005; R6006 & R6007
“Gluten Free” breadcrumbs. Two pots each containing 6g.
Assayed value: <2.5 PPM Gluten.
"Very Low Gluten" breadcrumbs (blue coloured). Two pots each containing 6g.
Assayed value: 30 - 60 PPM Gluten.
The Negative Control was prepared from retail “gluten free” brown bread.
The Positive Control was prepared by DIL by baking a Gluten Free flour and wheat starch mixture.
Each has been processed to render it suitably homogeneous and then assayed using Gluten-Check ELISA kit reagents.
The samples should be analysed as “unknown” samples in the gluten testing methodology used in your organisation.
The Assayed Values quoted above are included as a guide only. You should establish your own QC ranges, which will depend on e.g. the sample extraction and analysis method used, operator variation etc.
"Gluten Free” flour. Two pots each containing 6g.
Assayed value: >1<10 PPM Gluten.
Low Level/Birderline Gluten Free flour. Two pots each containing 6g.
Assayed value: 5-25 PPM Gluten.
The Negative Control was prepared from retail “gluten free” flour.
The Positive Control was prepared from retail “gluten free” flour and wheat starch.
Each has been processed to render it suitably homogeneous and then assayed using Gluten-Check ELISA kit reagents.
The samples should be analysed as “unknown” samples in the gluten testing methodology used in your organisation.
The Assayed Values quoted below are included as a guide only. You should establish your own QC ranges, which will depend on e.g. the sample extraction and analysis method used, operator variation etc.
