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

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

Raw or pasteurized fermented milk, Yogurt , Buttermilk (dried, liquid), Clotted cream, Kefir, Sour Cream, Cheese spray (dried/liquid), Flavored yogurt drinks, Lactic acid bacteria drinks (Lassi), Junket

Condensed Milk,Evaporated milk, Sweetened condensed milk, Blends of condensed milk and vegetable fat (liquid or powdered beverage whiteners), Khoa, Milk powders, Powder for milk-based desserts

Whey concentrate or isolate, casein, milk protein concentrate or isolate, whey based drinks, whey cheese, Ghee, Anhydrous milkfat, Anhydrous butter oil, Butter acids

Pasteurized dairy products, UHT milks, Canned milks,Pasteurized dairy based drinks (chocolate milk, strawberry milk), Ice milk

Raw or pasteurized acidified milk, Yogurt, Buttermilk

Raw Milk (skim, part skim or whole), Raw dairy-based drinks

Dairy products (Not High-Fat)

21

(dried, liquid), Cheese spray (dried/liquid), Chhena

22

PROCESSED

DRIED

FERMENTED

Mayonaisse, mustard, pesto, ketchup, sauces, salad dressings, marinades, onion dip, chili sauce, sweet and sour sauce, barbecue sauce, cheese sauce, white sauce, gravies, oyster sauce, fish sauce

Dressings, Condiments and Marinades

Vinegars, soy sauce

23

Sauce and gravy mixes

RAW/ MINIMALLY PROCESSED

24

PROCESSED

PASTEURIZED

DRIED

FRACTIONATED

Pasteurized whole egg pulp, Pasteurized egg whites

Shell eggs, whole eggs, egg yolks, egg whites

Dried whole egg, dried egg whites

25

Eggs

Quiche

Egg protein

26 27

Environmental surface swabs

Per surface

28

HYDROLYZED

Validated per enzyme

29

Enzymes

30

FRACTIONATED

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