To help the food industry quickly and accurately detect gluten residues, LEO GLUTEN VERIFIED has developed a highly efficient gluten extraction liquid.

At the core of this technology is the use of eco-friendly imidazolium-based ionic liquids (ILs). These liquids have strong protein-dissolving capabilities and remain stable at room temperature. Research has shown that by fine-tuning the cation side chain length and anion composition of these ionic liquids, the solubility of wheat gluten proteins—especially the highly adhesive glutenin and gliadin—can be significantly enhanced.

Based on these findings, the LEO team
designed an optimized IL formulation that enables gluten extraction to be completed in a short time, without the need for heating or prolonged mixing.
This greatly reduces the time required for sample preparation in traditional gluten detection workflows.

In addition, these ionic liquids are solvent-free, low in toxicity, and biodegradable, aligning with sustainability goals. LEO GLUTEN VERIFIED has translated this scientific advancement into a practical solution, offering the industry a fast, safe, and sensitive gluten pre-treatment method that enhances allergen control in food production.
(DOI: 10.1021/acsomega.3c08683.)