The Cocktail solution

This is a solution that is especially designed to obtain a quantitative extraction of gluten in food. The composition and method of the "Cocktail" has been patented by the Higher Council of Scientific Investigation. Imbiosis has an exclusive patent licence.

Currently, approximately 85% of food that is commercialised "gluten-free" is processed at high-temperatures. The effect of the heat causes gluten prolamins to denature and form aggregates that cause a reduction of its solubility in ethanol. For this reason conventional extraction with 60% ethanol-water only partially extracts gluten from the food, which affects subsequent quantification independently of the technique that is used.

The "Cocktail" solution resolves this situation by favouring the solubility of gluten aggregates by obtaining an extraction yield that is higher than 97%. Its use is compatible with ELISA Sandwich R5 techniques and other non-immunological techniques such as MALDI-TOF.