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

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

Acai Berry Extract, Aloe extract, Vanilla extract

31

Extracts

RAW/ MINIMALLY PROCESSED

32

PROCESSED

HEAT TREATED

HYDROLYZED

FRACTIONATED

Virgin or Cold-pressed olive oil, cottonseed, oil, peanut oil, vanaspati, Almond oil, Apricot kernel oil, Coconut oil

Wheat germ oil, Basil oil, Bergamot oil, Carrot oil

Fats, Oils and Fat Emulsions

Margarine, Butterine, Minarine

Lard, Rendered animal fats, fish oils, tallow

Mono- and Diglycerides

33

RAW/ MINIMALLY PROCESSED

34

PROCESSED

HEAT TREATED

DRIED

Frozen fish sticks, Baked fish, Shelled and shucked products of cooked crustaceans, fish and seafood, Roll herring, anchovies, Smoked fish, Imitation crab, Imitation lobster

Fish, Oysters, Clams, Scallops, Mussels, Shelled, Shrimp

Fish – Shellfish - Seafood

Canned fish, Canned crab

Dried (salted) fish, Bonito (dried)

35

RAW/ MINIMALLY PROCESSED

PASTEURIZED/ HEAT TREATED

36

PROCESSED

DRIED

FERMENTED

FRACTIONATED

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