The Gluten-Free (GF) Initiative

3 Friends, Multiple Disciplines and a Business

Wheat Gluten

Patent Background

Priority Date:This application claims the benefit of priority of U.S. Provisional Application Number 60/837,331 filed on August 11, 2006.

Claim 1:A composition for making a gluten-free product, comprising a gluten-free gas-retaining polymer, and a gluten-free setting polymer.

Example 2: Hydrocolloid Treatment

Optimization of Example 2 resulted in 4 gluten-free bread prototypes.

Optimized Bread

Overall L iking Product N Overall L iking

Sara Lee White Classic 21 6.81aWhole Foods Gluten Free 24 6.04ab

Cargill Gluten Free 32 7.09aKinnikinnick White Sandwich

25 5.28ab

Ener-G Tapioca Loaf- 26 3.19bCargill Gluten Free and Sara Lee White Classic scored significantly Higher in Overall Liking than Ener-G Tapioca.-

Bread Texture and Shelf LifeBread Chewiness vs. Time

0

200

400

600

800

1000

1200

0 2 4 6 8 10 12Age of Cargill GF Bread (Days)

Brea

d Ch

ewin

ess

Wonder Classic

Cargill GF Good Source of Fiber

Cargill GF Original

Pepperidge Farm Jewish Rye

GF Breadmaking Rules vs. ConventionalMade from a viscous batter that is high in water.

Mixing hydrates hydrocolloids, modified starches and emulsifiers, which thicken and hold the batter together.

Shorter proof times than normal because diffusion is faster in the batter and air cells are less stable.

Emulsifiers increase the stability of air cells.

The batter matrix retains air cells, but lacks strength and collapses if it contacts a solid surface.

Upon heating, yeast and chemical leavening and in turn expanding air cells yield ovenspring, which must occur quickly before the batter sets.

Film forming ingredients promote oven spring by improving batter strength and flexibility of the batter.

The batter sets as starch gelatinizes and proteins denature.Set-ability is highly dependent on plasticizer (sugar, water, etc.) content.

In the baked bread, hydrocolloids, starches and emulsifiers impart chewy and soft bread texture.

Flavors are added to the batter to enhance final bread flavor.Flavors compensate for gluten and the flavors that result from reactions between gluten and sugars.

Safety Threshold Level for Gluten

Maximum safe level of gluten for patients with celiac disease (CD)

<0.002% (<20 ppm)

The Gluten Test:

R-Biopharm RIDASCREEN® FAST Gliadin (ELISA kit)

Minimum detection level of 10 ppm gluten

Official AACC International Method?

Inadvertent gluten exposure is a pain point for patients.

Reduce gluten exposure in small intestine with oral therapy that acts in the stomach.

Glutamine specific cysteine proteaseProline specific prolyl endopeptidase

CD Pharmaceutical Therapy in Development

Inflammatory T-cell

Activation

TG2Gluten PQPQLPYPQ  

PQQPFPQQP  

PQPELPYPQ  

PQQPFPEQP  

GIProteases HLA-DQ2

Oral Enzymes