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Hi Everyone,

Hopefully this message comes through ok. My posts to this list tend to come out quite jumbled! 

Testing done in Europe found that wheat-based maltodextrins contained between 1 ppm and 40 ppm gliadin (2 ppm to 80 ppm gluten). This is still a low amount. On November 28, 2007 the European Food Safety Authority granted wheat-based maltodextrin, wheat-based glucose syrup, and wheat-based dextrose permanent exemption from allergen labeling. This was granted in part because industry agreed to a 20 ppm limit of gluten in wheat starch hydrolysates.

"Nitrogen analysis showed residual nitrogen compounds in maltodextrins from wheat starch. Trace amounts (1-40 mg/kg) of residual intact gliadin as well as peptides arising from degradation of gluten were found by mass spectrometry in wheat starch maltodextrins. Traces were also found by ELISA analysis for gluten." 

If you would like to read the full reports here are the links:

www.aaf-eu.org/PDF/Statement_on_permanent_exemption_obtained_for_allergen_labelling_11-2007.pdf 

www.aac-eu.org/PDF/AAC_March_2005_-_Provisional_exemption_for_allergen_labelling.pdf  (click on maltodextrin for testing results)

Hopefully this is useful to all of you.


Tricia Thompson, MS, RD
The Gluten-Free Dietitian
Nutrition Consultant Celiac Disease
348 Summer Street
Manchester, Massachusetts 01944
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www.glutenfreedietitian.com

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