<<Disclaimer: Verify this information before applying it to your situation.>>

While researching information for a new edition of my book last summer,
I had 2 people, 1 in the US and 1 in Canada show me products that were
labelled "wheat maltodextrin".

I contacted Health Canada and the FDA in the US as well as the Knorr
Soup company in Canada and the Linda McCartney frozen entree company
asking for further clarification. Wheat is sometimes being used in
maltodextrin because the Europeans do not want the GMO corn from the US
and corn was the most commonly used starch in the production of
maltodextrin. However, the US Code of Federal Regulations Sec 184.4444
states that maltodextrin comes from, cornstarch, potato starch or rice
starch. So if a company uses wheat they must label it "wheat
maltodextrin" and not just maltodextrin for two reasons: Wheat is not
one of the items in the standard and it is also one of the top 8
allergens. So for US products, if it is listed just as "maltodextrin" it
would come from corn, potato or rice starch".

Unfortunately in Canada, there is no specific regulation for
maltodextrin in the Food and Drug Regulations. They use the Food
Chemical Codex as a guide for manufacturers and a variety of starches
can be used. However, Health Canada strongly recommends to companies
that if any of the top allergens or gluten sources are used they should
be identified ie wheat maltodextrin and not just maltodextrin. Problem
is that is just a strong recommendation and not regulation so it is
possible in Canada that a product labelled maltodextrin could come from
wheat. Most companies I talk to indicate they list the allergens and/or
gluten sources in the components of their ingredients because of
Schedule 1220 (see page 19 of my book) and we have received word from
Health Canada that they are moving Schedule 1220 Enhanced Labelling of
Ingredients to Part 1 of the Gazette in the next few months. If it goes
through all the channels it could become law with the year.

Shelley Case, B. Sc., RD
Case Nutrition Consulting, www.glutenfreediet.ca
<http://www.glutenfreediet.ca>
Author: Gluten Free Diet: A Comprehensive Resource Guide
Co-Author: Celiac Section, Manual of Clinical Dietetics, American
Dietetic Association and Dietitians of Canada
Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance
Group, Canadian Celiac Association
Advisory Board: Living Without Magazine
EMail: [log in to unmask] <mailto:[log in to unmask]>
Phone: (306) 536-7716     Fax: (306) 751-1000

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *