The Dubai Central Laboratory (DCL) has developed a technology that will be detecting gluten in various food products with the use of Enzyme-Linked Immunosorbent Assay (ELISA) technology. This was announced by the Dubai Municipality on Tuesday, 17 May.
This will make Dubai Central Laboratory the first lab in the United Arab Emirates to give an instant detection service for gluten in different food products.
What is Gluten?
Gluten is a mix of two types of proteins which are found in many different types of grain. Due to its binding properties, it is also called as an adhesive protein. It consists of two different groups of proteins: the glutenins and the prolamines. In the wheat, these two proteins have different names, called glutenin and gliadin.
Gluten also plays a central role, particularly in baking: by adding water to it, gluten gives the dough elasticity and, at the same time, stabilises the structure. It further assures that the dough rises during baking.
Aim of the new service developed by DCL
The new service by the DCL strives to assure the accuracy of the information that is mentioned on the label of the food product (gluten-free) to secure the consumers of the quality of products and protect the consumers.
The service has been implemented as many people in the UAE and the world has gluten intolerance and can’t consume it or feel severely sick.
The new service aims to ensure the accuracy of information mentioned on the food product label (gluten-free), to ensure the quality of products and protect the consumer.
Dubai Municipality stated in a press release, “DCL has always been performing to keep pace with the recent developments in security and quality standards, and the new service is part of the initiative of Dubai Municipality to fulfil its strategic focus, which contains achieving sustainable environmental and food resources and conserving the safety and health of community members.”