The Food Chemicals Codex (FCC) offers a set of method development materials that are commercially representative samples of oat flour with various levels and sources of added gluten to help in developing and validating analytical methods to detect gluten contamination in oat flour.
Oats, being naturally gluten free, are a popular ingredient option for consumers with gluten intolerance.
However, during both growing and processing, oats can become contaminated with gluten-containing grains such as wheat, rye, and barley. Even trace amounts of gluten contamination in oats can lead to severe discomfort in gluten-intolerant individuals. Growing consumer awareness of gluten’s role in health issues has driven industry toward production of “gluten free” oat flour processing practices. Validated methods and analytical materials are needed to verify the gluten-free status of oat products.
The Food Chemicals Codex (FCC) offers a set of method development materials that are commercially representative samples of oat flour with various levels and sources of added gluten to help in developing and validating analytical methods to detect gluten contamination in oat flour. This product set also supports AOAC International’s Standard Method Performance Requirements describing requisite criteria for quantitation methods of wheat, rye, and barley gluten in oats.
