<<Disclaimer:  Verify this information before applying it to your situation.>>
 
Debbie Resch wrote:
 
D> Also, what is maltodextrin...
 
This has been discussed in previous postings.  I've selected portions
of two previous postings to answer this question:
 
-------------------------
Date:         Thu, 29 Dec 1994 21:21:45 GMT
From:         William Elkus <[log in to unmask]>
 
(4)  The Canadian Celiac Assoc agrees with you on Maltodextrin "a
hydrolyzed carbohydrate made from corn starch" (from their Pocket
Dictionary).
 
     However the American Celiac Society, Additives Alert, page 1
disagrees:  "Maltodextrins.  From FDA 11/2/1988 The Merck Index, 10th
edition, states that Maltose Dextrin is maltose and dextrins obtained
by enzymic action of ***barley malt*** or corn flour.  Spray dried
hydrolyzed carbohydrates made from corn starch.  In its natural state,
corn starch is not soluble in water.  Maltrin Grain Processing of
Miscantine, IA using milk conversion techniques produces a full range
of starch hydrolyzates from which the dextrins are made.  The FDA has
not defined a standard of identity for this product and should be
avoided unless you know how it was manufactured."
 
The above paragraph also made me concerned about whether there was
casein residue in the maltodextrin, although I have not done any
research to verify this.
-------------------------
Date:         Mon, 19 Jun 1995 06:47:06 -0400
From:         Michael Jones <[log in to unmask]>
 
The FDA definition goes back to 1963 and has not been updated.  The
FDA and many companies report that Maltodextrin is corn.  The food
industry definition is that it can be made from any carbohydrate.
 
I have documented brands that are made from corn and tapioca.  This
proves that the FDA is wrong and that wheat could be used as a source.
-------------------------
 
Debbie also wrote:
 
D> ...and vegetable mono & diglygerides?
 
This has also been discussed in previous postings.  I've selected
portions of three previous postings to answer this question:
 
-------------------------
Date:         Thu, 6 Jul 1995 17:18:40 MDT
From:         Leanne Wenzel <[log in to unmask]>
 
Mono and diglycerides are lipids which are better known as fats.
Although they are rather undesireable considering they are often
derived from petroleum based products they are gluten free.
-------------------------
Date:         Thu, 6 Jul 1995 22:59:25 -0400
From:         Michael Jones <[log in to unmask]>
 
In the US, Mono and diglycerides can contain a wheat carrier.
Therefore, they are another nebulous term that must be researched.
-------------------------
Date:         Mon, 17 Jul 1995 11:16:37 -0500
From:         "J. Murray" <[log in to unmask]>
 
While these are derivatives of fats, carbohydrate chains may be used
as a binding substance in their preparation, so this needs to be
checked out with the manufacturer.  Not Medical advice
-------------------------
 
The bottom line is:  maltodextrin and mono- & diglycerides might be
GF, or might not be.  To know for sure you would need to contact each
company and ask about these ingredients.
 
--
-- Jim Lyles
-- [log in to unmask]
-- Holly, Michigan, USA
--