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> ...I have heard that FDA "maltodextrin" does
> indeed mean made from corn in the US but how about a more direct source?

I have read one source that says maltodextrin is simply complex
glucose molecules.  The source can be from corn or other things as
well (according to Microsoft Encarta '94).   Assuming that it often
is, or can be, made from barley or something wheat-like, the question
is whether the sugars get contaminated with the proteins during
manufacture.

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