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Subject:
From:
Will Estes <[log in to unmask]>
Date:
Fri, 16 Jun 1995 22:42:16 -0700
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<<Disclaimer:  Verify this information before applying it to your situation.>>

Someone else on this list made the remark that maltodextrin can be a
suspect ingredient.  Can someone explain how this would happen?  I
assume that maltodextrin is a sugar derived from malt barley?  Does
the process that creates the sugar leave any of the suspect barley
proteins around in biologically significant quantities?

Thanks,
Will Estes              Internet: [log in to unmask]
U.S. Computer           Saratoga, CA  95070

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