AOAC Gluten Quantitative Validation Guidance-Round 1(Nov 2023)

AOAC INTERNATIONAL Gluten Food Allergens Program Gluten Quantitative Guidance Annex C - Matrix Categories (November 2023)

1

NOT FERMENTED, HYDROLYZED OR FRACTIONATED

*

PROCESSED / BAKED / CURED / SMOKED / MARINATED

PRESSURE/HEAT-UHT/ PASTEURIZATION/ EXTRUSION

RAW/ MINIMALLY PROCESSED

DEHYDRATED / DRIED / DRY CURED

2

FOOD CATEGORY

FRIED

FERMENTED

HYDROLYZED

FRACTIONATED

RAW/ MINIMALLY PROCESSED

3

FERMENTED

HYDROLYZED

FRACTIONATED

Binders, stabilizers, emulsifiers

Xanthan gum, Guar gum

4

Carrageenan

5

PROCESSED

Caramel, pralines, marzipan, nougats,

Pastilles, Lozenges, jelly beans, toffees, licorice, Chewing gum, Mints, Icing or Frosting (non chocolate), sauces used for toppings, non chocolate (butterscotch, marshmallow)

6

Candy

RAW/ MINIMALLY PROCESSED

7

PROCESSED, BAKED

FRIED

PRESSURE/EXTRUSION

DEHYDRATED

FERMENTED

HYDROLYZED

FRACTIONATED

Soy, Oat, Rice, or Teff beverages (if hydrolyzed as part

Bread, cakes, cookies, tortillas, fresh pasta, bakery products, confectionaries, crackers, bagels, muffins, grain-based protein bars

Sourdough, Malt, Malt extract, Sprouted flours, Soy, oat or rice based yogurts, natto, tempeh, soy sauce, miso

Whole or milled Sorghum, soybeans, corn, millet, teff, rice, fonio, oats; baking mixes

Breaders / Batters for fish sticks and chicken nuggets, tortilla chips, donuts

Unmodified Wheat starch, soy protein isolate, tofu, Maltodextrin, Soy Lecithin

of processing); Modified food starch.

Breakfast cereals, Puffs /pellets

Bread crumbs, Dried Pasta

8

Cereal Grains

RAW/ MINIMALLY PROCESSED

9

Chemicals and Preservatives

Need to be validated per matrix

10

RAW/ MINIMALLY PROCESSED

11

PROCESSED

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