Re: Re: Caramel Color -

[Guest guest]

Take a look at the FDA's Code of Federal Regulations 21CFR73.85 (http://www.accessdata.fda.gov/SCRIPTs/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=73.85) to see what the FDA defines caramel as being manufactured from. These include "starch hydrolysates." Then, if you look at the Global Sweet Polyols's Polyols Web site Hydrogenated starch hydrolysates page at http://www.polyol.org/fap/fap_starch_hydrolysates.html, you see that Hydrogenated starch hydrolysates, one of the sources for the production of caramel coloring, "...are produced by the partial hydrolysis of corn, wheat or potato

starch

and subsequent hydrogenation of the hydrolysate at high temperature

under pressure."Now, depending on the severity of your celiac sprue or wheat allergy, you may be willing to take the small chance that the caramel coloring in your food is from wheat. But, considering that a number of people suffer unexpected gluten impacts, including dermatitis herpetiformis, from unknown sources, is it worthwhile to chance any caramel coloring? Yes, corn may be the overwhelming source in the US, but my wife is too sensitive to take ANY chance. HogleFreelance academic librarianInstructor, online researchEmail: jjhogle@...Web: www.blueroom.comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom.com/realityaint.htm]From: HiDeeHoMan <hideehoman@...>To:

Sent: Friday, August 21, 2009 10:01:27 AMSubject: [ ] Re: Caramel Color

Hi Bonnie,

I don't have a handy link for that.

My use of "every definitive source I've seen" was more to distinguish it from "well, my girlfriend's cousin said" or sites of questionable accuracy.

I've seen many ppl question caramel color many times over the years, just as many question maltodextrin (also *possible* to make from gluteny grain), but the conclusion every time is that, in north america, both are made from corn.

Tom

>

> Hi there

>

> Could you please refer me to a good, definitive research article? I'd want to keep it handy to share with others.

>

> thanks

> Bonnie

[Guest guest]

I check with each company before buying products with any questionable ingredient. I think caramel is pretty safe, but I check anyway. A considerable benefit is that I'm not tempted to make many impulse purchases!

On a different but related subject, processed foods can include barley with no mention of any kind. I don't know how often that happens. Again, it deters me from buying many processed foods.

Recent surgery for a life-threatening condition probably came from gluten-based vomiting. I take CD very seriously, and I always have. I've never "cheated", not once, and I never will.

H.

Take a look at the FDA's Code of Federal Regulations 21CFR73.85 (http://www.accessdata.fda.gov/SCRIPTs/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=73.85) to see what the FDA defines caramel as being manufactured from. These include "starch hydrolysates."

Then, if you look at the Global Sweet Polyols's Polyols Web site Hydrogenated starch hydrolysates page at http://www.polyol.org/fap/fap_starch_hydrolysates.html, you see that Hydrogenated starch hydrolysates, one of the sources for the production of caramel coloring, "...are produced by the partial hydrolysis of corn, wheat or potato

starch

and subsequent hydrogenation of the hydrolysate at high temperature

under pressure."

Now, depending on the severity of your celiac sprue or wheat allergy, you may be willing to take the small chance that the caramel coloring in your food is from wheat. But, considering that a number of people suffer unexpected gluten impacts, including dermatitis herpetiformis, from unknown sources, is it worthwhile to chance any caramel coloring? Yes, corn may be the overwhelming source in the US, but my wife is too sensitive to take ANY chance.

-----Original Message-----

From: j. hogle <jjhogle@...>

Sent: Fri, Aug 21, 2009 2:30 pm

Subject: Re: [ ] Re: Caramel Color -

Take a look at the FDA's Code of Federal Regulations 21CFR73.85 (http://www.accessdata.fda.gov/SCRIPTs/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=73.85) to see what the FDA defines caramel as being manufactured from. These include "starch hydrolysates."

Then, if you look at the Global Sweet Polyols's Polyols Web site Hydrogenated starch hydrolysates page at http://www.polyol.org/fap/fap_starch_hydrolysates.html, you see that Hydrogenated starch hydrolysates, one of the sources for the production of caramel coloring, "...are produced by the partial hydrolysis of corn, wheat or potato

starch

and subsequent hydrogenation of the hydrolysate at high temperature

under pressure."

Now, depending on the severity of your celiac sprue or wheat allergy, you may be willing to take the small chance that the caramel coloring in your food is from wheat. But, considering that a number of people suffer unexpected gluten impacts, including dermatitis herpetiformis, from unknown sources, is it worthwhile to chance any caramel coloring? Yes, corn may be the overwhelming source in the US, but my wife is too sensitive to take ANY chance.

HogleFreelance academic librarianInstructor, online researchEmail: jjhogle Web: www.blueroom.com

Reality ain't what you think it is

Art Graphics & Photographs

[http://www.blueroom.com/realityaint.htm]

From: HiDeeHoMan <hideehoman >

To:

Sent: Friday, August 21, 2009 10:01:27 AM

Subject: [ ] Re: Caramel Color

Hi Bonnie,

I don't have a handy link for that.

My use of "every definitive source I've seen" was more to distinguish it from "well, my girlfriend's cousin said" or sites of questionable accuracy.

I've seen many ppl question caramel color many times over the years, just as many question maltodextrin (also *possible* to make from gluteny grain), but the conclusion every time is that, in north america, both are made from corn.

Tom

>

> Hi there

>

> Could you please refer me to a good, definitive research article? I'd want to keep it handy to share with others.

>

> thanks

> Bonnie