Gluten rapid test R5 FlowThrough

For product analysis and rinsing water.
For surface analysis (swab) we have the Ridaquick gliadin test.

Price per piece, available per 5 pieces or multiples of 5.

Content

• Test cassette
• Weighing spoon 0,5 grams
• Fixed volume pipette 100µl
• Tube of extraction liquid 
• Diluent tube
• Tube of staining liquid
• Cotton swab to clean display window

Detection limit

Product: from 5 ppm gluten  
Sensitivity depends on the type of food, the amount of product under investigation and the extraction method. Contact us to determine the detection limit in a specific product.

Operating principle

Using the official R5 antibodies (Codex), the presence of gluten is made visible by the appearance of a dot at the T position. The readout window contains 2 positions: a control (C) which indicates whether the test has been performed correctly and the T position. The principle is comparable to a corona or pregnancy test. Due to the unique structure of the test cassette, a false negative result with high concentrations of gluten (overload) is not possible. 
The R5 antibodies are prescribed for gluten-free certification. 

To use for

> Securing the chain and checking suppliers 
> Control raw materials
> Determine and verify cross-contamination 
> Test end products
> Check rinse water
> Suitable for gluten-free certification by R5 antibodies

Additional information

During product analysis, it is important that the readout window does not become blocked by product residues or thickeners. Therefore, allow solid product residues to settle thoroughly before testing. For products with a high fat content (>20%), centrifugation of the extract can improve the test result. For products containing thickeners or that are highly viscous, it may be necessary to dilute the sample with water beforehand. Please note that dilution affects the detection limit. This test was developed for the detection of intact gluten proteins. It is less suitable for determining the gluten-free status of fermented products, such as beer, soy sauce, or HVP (hydrolyzed vegetable protein). The wheat or barley gluten proteins are often broken down into smaller peptide fragments by the fermentation process. Please contact us for more information on the possibilities. 

For both product and rinse water analyses, the pH of the sample must be between 6 and 8. Abnormal results may occur outside this pH range. At a low pH, there is a risk of a false-positive result.
A buffer solution is supplied with the test to stabilize the pH and salt concentration. The amount of buffer is matched to the prescribed sample quantity. It is therefore essential to accurately weigh the sample during product analysis, for example with the precision balance.

Contact us for more information about customized extraction protocols, for example for strongly colored foods.
It is recommended to validate the method by using both a negative and positive monster to analyze the product to be investigated. Dilute the positive sample to the desired measurement range. 

Simple working method

Download
Manual

Store 2 – 8°C 
Shelf life approx. 12 months (min. 3 months upon delivery)

Learn more about the R5 FlowThrough™ test kit

R5 FlowThrough™ is a trademark of Bio-Check

Gluten testing decision aid

We have three types of gluten rapid tests in our range. An overview of the differences: