Subject: | |
From: | |
Reply To: | |
Date: | Sun, 2 Feb 1997 17:50:55 -0800 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
Steve Carper wrote:
>
> Two points about your list.
>
> One: hydrolyzed vegetable protein. In the past, processors could use
> unspecified hydrolyzed protein as an ingredient. The protein source could
> be casein. Under the latest FDA rules, a casein-containing ingredient must
> be listed as hydrolyzed milk protein or the equivalent. Hydrolyzed
> vegetable protein can no longer contain casein or whey. Either way,
> however, hydrolyzed, by definition, means broken down into constituent
> amino acids. It is conceivably possible but highly unlikely that they
> would cause reactions. After all, the safest, most non-allergenic infant
> formulas are made from hydrolysates.
>
> Two: lactates. Lactates are salts of various minerals. They are not
> proteins. They contain no milk products at all.
>
> Hope this helps,
>
> Steve Carper
> author of Milk Is Not for Every Body: Living with Lactose Intolerance
> http://ourworld.compuserve.com/homepages/stevecarperhydrolyzed protein - are
these laws only US or do they apply to Canada
too.
Hazel Green
|
|
|