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Date: | Mon, 20 Sep 1999 12:14:26 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Vance noted that Scott Adams' site said:
>****Maltodextrin is prepared as a white powder or concentrated solution
>by partial hydrolysis of corn starch or potato starch with safe and suitable
>acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA,
>must be (per FDA regulation) made from corn or potato.
I caution you to understand that USA maltodextrin must be derived from
corn or potato, but the enzyme process still might involve the use of
barley.
I received the following info from a food chemist:
Dextrins are made by 2 methods, 1. a physical method using heat
and 2. an enzymatic method using amylases. The source for amylases in
industry is malted barley or wheat. Maltodextrins are made by a
combination of the two methods.
Also, celiacs do have and use GF food sources outside of the US, wherein
the FDA regs might not apply.
Joanne Hameister
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