AOAC Gluten Qualitative Validation Guidance-FINAL (July 2023)

Annex C Matrix Categories

All dried spices (Allspice, Caraway, Cardamom, Celery Seed, Cinnamon, Cumin, Fenugreek

Allspice Oleoresin, Cardamom Oleoresin, Celery Seed Oleoresin

Salt, salt substitutes, onion salt, garlic salt

Spices

RAW/ MINIMALLY PROCESSED

PROCESSED

HEAT TREATED

DEHYDRATED

HYDROLYZED

FRACTIONATED

Cane juice, xylitol, aspartame, saccharin, sucralose

Coconut sugar, palm sugar, molasses, Stevia

Sugars/Sweeteners Honey

Candy syrups

Invert Sugar

Rice syrup

RAW/ MINIMALLY PROCESSED

PROCESSED

HEAT TREATED/ UHT

HYDROLYZED

Nut-based milks, whipped toppings, creamers, sour cream substitutes that have been enzymatically treated

Coconut milk, Coconut cream, Nut-based milks, whipped toppings, creamers, sour cream substitutes

Pecans, Walnuts, Almonds, Hazelnuts, Cashews

Almond Butter, Nougat, Pecan Shell Flour, Almond Flour

Tree Nuts (combine with seeds?)

FERMENTED

FRACTIONATED

Yeast (bakers, nutritional, torula), yeast extracts, koji (Validated per yeast strain)

Baker's Yeast Glycan, Baker's Yeast Protein

Yeast

AOAC Triangle was reviewed and considered not to be relevant for gluten analysis For each material tested, specifics of the formulation and processing, including percent fat, protein and pH must be provided

Refer to Codex food standard definitions http://www.fao.org/gsfaonline/foods/index FDA list https://www.cfsanappsexternal.fda.gov/scripts/fdcc/?set=FoodSubstances