Maltodextrin - Correcting myself

[Guest guest]

Hi all - I spoke too soon. I just found this on celiac.com:

8) " Maltodextrin, when listed on food sold in the USA, must be (per

FDA regulation) made from corn or potato. This rule does NOT apply to

vitamin or mineral supplements and medications. (2) Kasarda

Ph.D., a research chemist specializing on grain proteins, of the

United States Department of Agriculture, found that all maltodextrins

in the USA are made from corn starch, using enzymes that are NOT

derived from wheat, rye, barley, or oats. On that basis he believes

that celiacs need not be too concerned about maltodextrins, though he

cautions that there is no guarantee that a manufacturer won't change

their process to use wheat starch or a gluten-based enzyme in the

future. "

(The same is not the case with food made in other countries, apparently)

I would still be cautious of this ingredient, but it seems that as

with modified food starch, in the US it is generally safe.

IB

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