Ingredient information: Maltodextrin PART OF THE STORY: Maltodextrin is frequently included in the “may contain gluten list” and this is the “end of the story” for many bloggers. THE REST OF THE STORY: According to the FDA’s Code of Federal Regulations, maltodextrin may be made from the hydrolysis of corn starch, potato starch, or rice starch accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1444&SearchTerm=maltodextrin. Based on personal communication with the FDA, maltodextrin also may be made from the hydrolysis of wheat. Maltodextrin is listed in the CFR as a GRAS additive, meaning it is generally recognized as safe. GRAS additives can be affirmed GRAS by the FDA or they can be self-determined GRAS which is done by the manufacturer. Starches other than corn, rice, or potato can be used to make maltodextrin as long as the company self-determines GRAS and the resulting maltodextrin has the same chemical structure as the maltodextrins made from corn, rice, or potato as described in Food Chemicals Codex. BUT (and this is a very important BUT), under the Food Allergen Labeling and Consumer Protection Act if maltodextrin in an FDA-regulated food product contains protein from wheat, the word “wheat” must be included on the food label either in the ingredients list or Contains statement. So, if you come across an FDA-regulated food product that contains maltodextrin and you do not see the word “wheat,” the maltodextrin in that product does NOT contain wheat protein. For more information on USDA-regulated foods, see glutenfreedietitian/newsletter/usda-food-labeling/
Posted on: Thu, 06 Jun 2013 18:55:55 +0000
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