Guest guest Posted January 22, 2008 Report Share Posted January 22, 2008 Hi all, Can anyone clear up my new confusion re: food starch? I always thought that modified food starch was an unsafe ingredient for GF folk... Is that still true? My other thought was that modified corn starch is free of gluten, and so, a safe ingredient. Thoughts? Thanks! (30, Alameda) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2008 Report Share Posted January 22, 2008 My understanding about food starch is that when any product made in the US lists “Modified food starch” as an ingredient it must be made from corn. If it is made from something else (wheat, potato, tapioca), they are supposed to list the source, i.e., “modified wheat starch” or “modified starch (wheat).” Modified corn starch as a pure ingredient is supposed to be gluten-free (barring contamination in processing). If in doubt, contact the manufacturer (or consult a reputable list). Products made outside the US are not required to follow this labeling law, so be aware of the source of the product. I know this sounds annoyingly qualified, but it is important for celiacs to know where their food comes from. Up until now, corn has been the cheapest source of starch in the US, so manufacturers rarely use wheat when they can use corn instead. In Europe, wheat is cheaper so it is more likely to be used as a starch. Now that corn prices are rising due to its use in ethanol production, look for more products to use wheat starch. This is where it pays to keep a sharp eye out for label changes. Any time you see a different label or any kind of label change (“New improved taste!,” etc.) on any food you regularly buy (or if the food itself looks or tastes different), be sure to recheck the ingredients. Rye, barley, and oats are not used for starch as far as I know. Hope this clears up the confusion rather than adding to it! Pam Newbury Santa Cruz Celiac Support Group From: [mailto: ] On Behalf Of hoorayforhealth Sent: Monday, January 21, 2008 6:46 PM Subject: [ ] modified starches? Hi all, Can anyone clear up my new confusion re: food starch? I always thought that modified food starch was an unsafe ingredient for GF folk... Is that still true? My other thought was that modified corn starch is free of gluten, and so, a safe ingredient. Thoughts? Thanks! (30, Alameda) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2008 Report Share Posted January 22, 2008 What she said is correct. ALL modified food starch in the US comes from corn unless otherwise specified, as she mentioned below. If it comes from wheat, they have to say. This is a fairly recent law, BTW. Its only been in effect since January 2007… From: [mailto: ] On Behalf Of Pam Newbury Sent: Monday, January 21, 2008 8:09 PM Subject: RE: [ ] modified starches? My understanding about food starch is that when any product made in the US lists “Modified food starch” as an ingredient it must be made from corn. If it is made from something else (wheat, potato, tapioca), they are supposed to list the source, i.e., “modified wheat starch” or “modified starch (wheat).” Modified corn starch as a pure ingredient is supposed to be gluten-free (barring contamination in processing). If in doubt, contact the manufacturer (or consult a reputable list). Products made outside the US are not required to follow this labeling law, so be aware of the source of the product. I know this sounds annoyingly qualified, but it is important for celiacs to know where their food comes from. Up until now, corn has been the cheapest source of starch in the US, so manufacturers rarely use wheat when they can use corn instead. In Europe, wheat is cheaper so it is more likely to be used as a starch. Now that corn prices are rising due to its use in ethanol production, look for more products to use wheat starch. This is where it pays to keep a sharp eye out for label changes. Any time you see a different label or any kind of label change (“New improved taste!,” etc.) on any food you regularly buy (or if the food itself looks or tastes different), be sure to recheck the ingredients. Rye, barley, and oats are not used for starch as far as I know. Hope this clears up the confusion rather than adding to it! Pam Newbury Santa Cruz Celiac Support Group From: [mailto: ] On Behalf Of hoorayforhealth Sent: Monday, January 21, 2008 6:46 PM Subject: [ ] modified starches? Hi all, Can anyone clear up my new confusion re: food starch? I always thought that modified food starch was an unsafe ingredient for GF folk... Is that still true? My other thought was that modified corn starch is free of gluten, and so, a safe ingredient. Thoughts? Thanks! (30, Alameda) Quote Link to comment Share on other sites More sharing options...
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