Analytica EBC | Beer | 9.51 - DETERMINATION OF GLUTEN IN BEER USING THE R5 COMPETITIVE ELISA METHOD (IM)
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ANALYTICA EBC

Analytica EBC - DETERMINATION OF GLUTEN IN BEER USING THE R5 COMPETITIVE ELISA METHOD (IM)

9.51 - DETERMINATION OF GLUTEN IN BEER USING THE R5 COMPETITIVE ELISA METHOD (IM)

  • 11/01/2023
  • 835
  • |
  • Beer
  • |
  • IM
  • 2023

It is imperative that those who are sensitive to gluten can be confident consuming foods that are labelled gluten-free or that are naturally gluten-free. The only process capable of ensuring that a product is 100% gluten-free is to utilize 100% gluten-free grains. For beer that is rendered gluten-free, the competitive R5 ELISA method is capable of detecting hydrolysed prolamins that remain in beer. The prescribed determination of gluten in beer is using RIDASCREEN® Gliadin competitive kit. This method is equivalent to the ASBC Method of Analysis Beer-49. According to the AOECS standard for gluten-free foods, the R5-competitive ELISA should always be applied to fermented and partly hydrolysed products like beer.