<<Disclaimer: Verify this information before applying it to your situation.>>
 
Copy of message from Don Kasarda, Albany, CA
 
Date: Wed, 25 Sep 96 18:10:42 PDT
Subject: maltodextrins
 
Chris,
 
I haven't personal experience with maltodextrins, but the following is correct
to the best of my knowledge.
 
Malt results from the enzymatic hydrolysis of the proteins and starch found in
whole grains of (usually) barley through partial germination of the grain,
whereas maltodextrins are a product that is the result of the enzymatic
hydrolysis of starch alone  (the common thread here is production of the sugar
maltose from starch in both cases).  Barley malt may have some polypeptides of
sufficent size resulting from breakdown of the barley hordein proteins so that
it might have low, but some, toxicity for celiac patients.
 
Most (possibly all) maltodextrins in the US are produced by the enzymatic
hydrolysis of corn starch and I have been told that fungal enzymes are generally
used.  Accordingly, I would say that it might be prudent to avoid barley malt
until we can get a better handle on just how much of the toxic peptides still
exist in malt, but maltodextrins seem likely to be OK to me.
 
The barley hordein proteins are the equivalent of some of the main gluten
proteins found in wheat. They have some very similar amino acid sequences.
 
Hope this is of some help.
 
Don
 
Update:  Since posting this message, there has been a posting from someone
else saying that they had information about barley malt enzymes being used
in maltodextrin production.  This question has still to be resolved. My own
information had come from inquiries to two different industry people who
seemed to be knowledgeable about maltodextrin production.
 
Don