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Although the word malt is in the name it is not derived from any
gluten-containing ingredient. Maltodextrin is a purified, concentrated,
non-sweet nutritive mixture prepared as a white powder or concentrated
solution by partial hydrolysis of corn starch, potato starch or rice
starch with safe and suitable acids and enzymes. It is used as an
anti-caking and free-flowing agent, formulation aid, processing aid,
bulking agent, stabilizer and thickener, or surface-finishing agent in a
variety of foods.

Shelley Case, B. Sc., RD
Case Nutrition Consulting, www.glutenfreediet.ca
<http://www.glutenfreediet.ca>
Author: Gluten Free Diet: A Comprehensive Resource Guide
Co-Author: Celiac Section, Manual of Clinical Dietetics, American
Dietetic Association and Dietitians of Canada
Medical Advisory Board: Celiac Disease Foundation, Gluten Intolerance
Group, Canadian Celiac Association
Dietitian Advisory Board: Gluten-Free Living Magazine
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