Making well informed eating choices can be challenging for anyone. This becomes doubly difficult for people with gluten sensitivities such as Celiac Disease or gluten allergies. Often this results in needing to do much more research than just reading an ingredient label. The first step to making confident eating choices is to look past confusing names and know exactly what ingredients are made of.
Dextrin
The most debatable of the three ingredients is Dextrin. Dextrin is made by the hydrolysis of starch. This can be done with heat or by using acid. Dextrin is a low-cost and versatile "food glue" and thickening agent, appearing in many manufactured products such as:
- food
- envelope and stamp glue
- medications
- vitamins and supplements
Loose labeling laws do not require companies to list the source of starch used in their manufacturing process. This means that although most Dextrins are made from corn in the U.S., it is not mandated by law that they do so. It is highly recommended that gluten sensitive people contact the manufacturer to ascertain the source of the Dextrin before consuming.
Maltodextrin
Maltodextrin is classified as a polysaccharide. Like Dextrin it is produced by the hydrolysis of starch. The sweetening properties of Maltodextrin make it a common food additive. Most commonly, Maltodextrin produced in the U.S. is produced using potato, rice or corn starch. Outside of The States, however, it is often made using wheat. U.S. labeling laws make it necessary to label Maltodextrin made from wheat on all products containing this ingredient. Claims have been made that even Maltodextrin made from wheat is considered gluten free due to the amount of processing needed to make Maltodextrin.
Dextrose
Dextrose is a simple sugar that is naturally produced in the body. It is also known as glucose and is a gluten free and easily digestible additive. Despite the similar sounding names, it should not be confused with either Dextrin or Maltodextrin.
Things to Consider
According to FDA guidelines, products containing trace elements of gluten (10 ppm or less) can be labeled gluten free. This may not be enough to trigger a reaction in all gluten sensitivities, but could still result in intestinal damage in cases of Celiac Disease. Anyone with severe gluten sensitivity and/or Celiac Disease should be aware of the type of starch used to make the Dextrin and Maltodextrin in the foods they eat. When it comes to your health, it is good to take a "better safe than sorry" approach. Avoid all foods that cannot be verified gluten free.
If you are looking for healthy, gluten free recipes, try Comforting Lentil Soup and Savory Lentils and Rice.
Marissa Carter - Marissa is a Gluten Free Foodie, Freelance Writer, Homeschool Mom, Non-Profit Owner...Trying to do it all at once and loving every ...
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