Gluten level

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Nutrient analysis of stabilized rice bran and its derivatives indicates that it is a good source of protein, dietary fiber and carbohydrates, in addition to several valuable phytonutrients, antioxidants, vitamins and minerals (Table 17.1). SRB and its water-soluble and water-insoluble derivatives contain all the nutrients at different levels. They are gluten and lactose free and do not give rise to any food allergy. 

In the case of bread for coeliacs all possibilities of contamination by wheat products, even at a trace level has to avoided. There is also the problem of getting the loaf to rise in the absence of gluten. 

The change in daily output of fecal fat forms the basis for the definitive diagnostic test for gluten induced enteropathy (F16, F21). This diagnosis is justified if the patient presented with the main features of the malabsorption syndrome, if the fecal fat output fell to normal levels on a gluten-free diet, and if subsequent reintroduction of gluten into the diet caused an unequivocal increase in fecal fat... 

As already mentioned, it is difficult to assess the effect of reintroduction of gluten into patients that are only partially recovered, since there are commonly large daily fluctuations in the fecal fat level. For the present it seems wise to retain the term idiopathic steatorrhea to cover these patients and to accept the view that they may exhibit varying degrees of gluten intolerance. 

Van Beek et al. (43) examined spun soy isolate and found that as the sol protein source to rats it is fully capable of supporting normal growth when methionine is added. Earlier, Bressani et al. (44) tested spun soy products + egg albumin + wheat gluten and found the protein slightly less adequate than milk at lower nitrogen levels, but equivalent to milk at higher levels. These experiments suggest that spun soy isolate may be an excellent protein source. 

---