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17/10/16 - Gluten ELISA Kit and Print E-mail
Mr. Steven Hogan is a natural health and nutrition enthusiast who shares his passion for living a gluten free lifestyle at
He has just written the following interesting article about "Laboratory Analysis Of Gluten Traces In Food Samples":

With awareness of gluten allergies afflicting a full one percent of the populations of North America and Europe, food researchers are learning the importance of proving foods are gluten free. However, few people understand the process by which foods are tested for gluten.

The laboratory analysis of gluten traces inside of food products is actually a wide range of tests, which can be used to test for anything from the amount of gluten in a prepackaged food product to the cleanliness of eating surfaces and utensils. What all of these tests have in common is that they are actually testing for the presence of proteins, of which gluten is among (gluten is actually a very specific type of protein that interacts poorly with the digestive systems of people who have allergies to glutenous proteins). Testing for these proteins, as well as a wide range of other proteins from a number of different sources, is possible through numerous testing methods.

The main type of gluten testing method on the market is a product known as enzyme linked immunosorbent assays. As their name implies, these tests are used to analyze enzymes, specifically those that interact with the human immune system. Given as gluten allergies are the result of the human immune system's elements located in the digestive system (where it hinders the absorption of nutrients, hence the “sorbent” element of the name), as well as the fact that gluten is a very specific kind of protein enzyme, the name is hardly unsurprising, all technical language aside. A shorthand version of these tests is ELISAs.

Some ELISA tests are qualitative, meaning that they are used to test for levels of gluten above a specific threshold, which will vary with the specific type of testing method and the chemical reactions that drive the test. If there is a level of glutenous proteins in a tested product above a certain level, it will react with the chemical compounds in the testing system and give a positive result. Among gluten testing methods, lateral flow devices are usually the ones providing qualitative test results.

Other ELISA tests are semi-quantitative, meaning that they provide a somewhat specific number (within certain levels of exactitude that can seem small but can none the less be quite significant statistically) relating to the levels of gluten proteins in a testing substance. Microwell tests are the most common ELISAs that provide semi-quantitative results.

Of the various forms of ELISAs used, the sandwich format tests are the most widely used. The gluten proteins (an antigen) binds to anti-bodies specifically formulated in order to be anti-gluten. The gluten proteins bind themselves to the anti-bodies, anti-bodies which are bound to a surface, typically a microwell plate. Once that's done, another, more specialized antibody, this one specifically geared towards a gluten enzyme, is applied on the microwell plate surface and then binds itself to the gluten already on the plate From there, a final substance is applied that will create a detectable way to determine the intensity of the gluten enzymes trapped on the plate.
Gluten ELISA Kit, manufactured and distributed by Astori Tecnica is recognized as a powerful screening test for detecting and quantify the presence of gluten traces in food and beverage samples.
14/9/16 - Astori Tecnica will exhibit at Cibus Tec 2016 Print E-mail

Astori Tecnica will be present at Cibus Tec 2016 Exhibition in Parma, Italy, next October 25-28.

It will be the perfect chance for us to introduce all our new products and equipment, as well as our best-sellers, to our customers and foreign partners.

More information about this international exhibition can be found at the following link:

Meet us at Hall 2, Booth E067!!! 


9/5/16 - "Lactose-free milk" function in our CryoSmart and CryoStyle cryoscopes Print E-mail

We are proud to announce the international launch of the new "Lactose-free milk" function in all our CryoSmart and CryoStyle cryoscopes! From today, all these instruments will be sold with this unique feature without any price variation.

This function is included in the Menu of every unit and it is easily selectable by the operator. As soon as it is activated, it guides the user to a new and wider calibration: from -0.408°C to -0.929°C, which can be obtained by means of the optional calibration standard -0.929°C. Thanks to this new measurement range, the accurate and repeatable analysis of lactose-free milk, whey and cream is now possible. This is highly useful to all milk & dairy industries that treat milk, whey and/or cream with Lactase enzyme, because this enzymatic treatment can be monitored and controlled by means of the freezing point. In fact, it is well known that the normal freezing point of raw cow milk is about -0.520°C whereas the freezing point of lactose-free milk can reach a value around -0.800°/-0.815°C or even lower, according to the residual lactose concentration after the enzymatic treatment.

A normal cryoscope could not accurately measure the typical low values of lactose-free samples, as they would fall out of the measurement range so that the consequent lack of linearity would get the analysis very inaccurate and imprecise. Now, the described new function allows the application of our cryoscopes to all QC procedures and to the production process optimization either for lactose-free products (with a final lactose concentration <0.1% or <0.01%) or for low-lactose contents (<0.5%).

It is useful to underline that:


  • The application of cryoscopy to the optimization of milk delactosation process is a recognized method (a lot of scientific pubblications can be found in literature)
  • The "Lactose-free milk" function is an exclusive characteristic of CryoSmart and CryoStyle cryoscopes


More information about our CryoSmart and CryoStyle cryoscopes can be found in the specific pages of this website.


14/3/16 - Carrez I and II, new solutions for sample preparations for enzymatic kits Print E-mail

Astori Tecnica announces the international launch of the new Carrez I and II solutions with optimized composition for the sample preparations to be analyzed with the enzymatic kits of the most important producers.

These reagents are particularly studied to improve and standardize the analytical procedures and performances in full compliance with the typical test protocols and methods.

Our Carrez I/II solutions are ready to use, long lasting and very competitive! Please, visit our website for more information. 

17/4/15 - New Allergens ELISA Kits: Coconut and Macadamia Print E-mail
We are pleased to inform you that 2 new Allergens ELISA Kits, Coconut and Macadamia, are now ready for the delivery. As usual, they are available in both 48-well and 96-well formats and they can be used for qualitative or quantitative determinations, at user's choice.
You can get more product details in the related page of this website, or by sending your enquire to us. 
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