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Date: | Tue, 4 Apr 2000 20:10:05 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
sj zickel asked:
>I know annatto is a vegetable coloring & listed as "suspect" ingredient
>on certain lists. Can someone tell me why? How is it connected to
>gluten?
Annatto is a seed with no relation to the gluten grains. But "annatto
coloring" is something else. In this case the word annatto is used as an
adjective to describe the color. It could be from annatto seeds, and it
could be from something else. This is something that has been around for
many years:
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)
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