Deglujan

Deglujan is a term that refers to the process of removing gluten from food products. This is primarily done to make these foods safe for consumption by individuals with celiac disease or gluten sensitivity. Celiac disease is an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. Gluten sensitivity, while not causing the same autoimmune response, can still result in uncomfortable symptoms after consuming gluten.

The deglujanization process can involve various methods. One common approach is the use of enzymes, such as proteases, that can break down gluten proteins into smaller, less immunogenic peptides. These enzymes can be added during the food manufacturing process. Another method involves physical separation techniques, though these are less common for processed foods and more applicable in settings where pure gluten-free ingredients are being handled.

Foods that have undergone deglujanization are often labeled as "gluten-free." However, the strictness of these labels and the permissible levels of residual gluten can vary by region and regulatory body. For individuals with celiac disease, even trace amounts of gluten can be problematic, making the deglujanization process and clear labeling crucial for their health and well-being. The development of effective deglujanization techniques is an ongoing area of research, aiming to improve the safety and palatability of gluten-free food options.