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

In the US at least, it seems clear that "maltodextrin" on a label (without the source) is safe because according to labelling regulations, it must be derived from corn or potato.  If it is derived from any other source, it must be labelled accordingly, hence the "wheat maltodextrin" I found on the bag of chips.

Also of note, the only thing "maltodextrin" and "malt" have in common is 4 letters of the alphabet are not related to one another.  As most are aware, malt is almost always derived from a barley, which is a definite no-no for celiacs.

Thanks for the input,
John
  ----- Original Message ----- 
  From: [log in to unmask] 
  To: [log in to unmask] 
  Sent: Monday, December 20, 2004 8:09 PM
  Subject: Wheat Maltodextrin


  I have been going under the assumption that maltodextrin (at least in the US) is safe and is typically sourced from corn or potato and that the FDA regulations states that unqualified maltodextrin on a label must be sourced from corn or potato.  I recently picked up a bag of Lays Kettle Cooked Salt & Vinegar chips and to my surprise it says "wheat maltodextrin" is the list of ingredients.  Obviously something to stay away from, but I was wondering what the group's philosophy on maltodextrin is.

  Thanks,
  John (father of 3-year old celiac)

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