<<Disclaimer: Verify this information before applying it to your situation.>> > ...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