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ON June 16 Will Estes asked whether maltodextrin could be made from malt
barley.

The Merck Index says maltodextrin is made from corn, though I can't rule
out the possibility of extra enyzmes (barley?) being thrown into the pot.
Anyone know?

That definition is insufficient here in the US since the FDA apparently has
its own definition of all these food ingredients.
(Where can we get that list?) I have heard that FDA "maltodextrin" does
indeed mean made from corn in the US but how about a more direct source?

                        Kemp Randolph
                        Long Island
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