<<Disclaimer: Verify this information before applying it to your situation.>>
 
At 10:47 AM 11/22/95 EST, "Celeste M. Sutter" <[log in to unmask]> wrote:
 
>I posted a question about anatto (or annatto) coloring at the beginning of
>last week, but had no response.  Does anybody know why it appears on the
>"forbidden" list?
 
I posted the following to the list back on 24 Jan 1995, which I found by
doing a log file search on annatto. Many more interesting articles will be
returned from the search, including a fairly technical one from Sam Wylde
(of Ener-G Food). Don Wiss.
 
Excepts from Ener-G Food's "Detailed Ingredients Listing":
 
Annatto Color
  Because ethyl alcohol and/or caramel color can be present in annatto
  color and is not declared, people with Celiac-Sprue should consider
  avoiding this ingredient.
 
Caramel Color
  The problem with caramel color is it may or may not contain gluten
  depending on how it is manufactured.  In the U.S.A. caramel color must
  conform with the FDA standard of identity from 21CFR CH.1.  This statute
  says- The color additive caramel is the dark-brown liquid or solid material
  resulting from the carefully controlled heat treatment of the following food-
  grade carbohydrates:
        Dextrose (corn sugar)
        Invert sugar
        Lactose (milk sugar)
        Malt syrup (usually from barley malt)
        Molasses (from cane)
        Starch Hydrolysates and fractions thereof (can include wheat)
        Sucrose (cane or beet)
  (Also acids, alkalis and salts are listed which may be employed to assist
  caramelization)