Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Labeled gluten-free But Had Caramel Coloring
0

16 posts in this topic

I bought rice cakes at the store which had a gluten-free label. When I can home I notice they have Caramel coloring. Should I trust that what ever the caramel coloring is derived from is not wheat?

TIA I'm a newbie!

Erin

0

Share this post


Link to post
Share on other sites


Ads by Google:

I bought rice cakes at the store which had a gluten-free label. When I can home I notice they have Caramel coloring. Should I trust that what ever the caramel coloring is derived from is not wheat?

TIA I'm a newbie!

Erin

Caramel color is not a concern for people with Celiac. If an ingredient was derived from wheat, it must be listed on the lable.

0

Share this post


Link to post
Share on other sites

Lisa,

Does this include drinks as well? For example, teas?

0

Share this post


Link to post
Share on other sites

Caramel color is safe for celiacs. Period.

0

Share this post


Link to post
Share on other sites

good to know, thanks for the info!

0

Share this post


Link to post
Share on other sites




Lisa,

Does this include drinks as well? For example, teas?

Yes, it does Kim :)

For those learning the twists and turns of the diet, I would recommend www.CeceliasMarketplace.com, a Gluten Free Grocery Guide that is published annually.

After that first year, you will learn to read labels, which is the best way to purchase food and eat safely.

0

Share this post


Link to post
Share on other sites

Yes, it does Kim :)

For those learning the twists and turns of the diet, I would recommend www.CeceliasMarketplace.com, a Gluten Free Grocery Guide that is published annually.

After that first year, you will learn to read labels, which is the best way to purchase food and eat safely.

Wow Lisa! thanks for the website... Very inforamtive and helpful!

0

Share this post


Link to post
Share on other sites

Yes, it does Kim :)

For those learning the twists and turns of the diet, I would recommend www.CeceliasMarketplace.com, a Gluten Free Grocery Guide that is published annually.

After that first year, you will learn to read labels, which is the best way to purchase food and eat safely.

Wow Lisa! thanks for the website... Very inforamtive and helpful!

0

Share this post


Link to post
Share on other sites

I avoid it unless I call and find out what it is made from. From the Unsafe list on this website:

http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html

The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.

0

Share this post


Link to post
Share on other sites

I avoid it unless I call and find out what it is made from. From the Unsafe list on this website:

http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html

The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.

http://www.glutenfreeliving.com/ingredient.php

Caramel color

Corn is used to make caramel color in the U.S. The FDA does permit use of barley malt but all major caramel color producers say corn makes a better product.

http://celiacdisease.about.com/od/celiacdiseasefaqs/f/Caramel_Coloring.htm

BUT registered dietitian Shelley Case, who is on the medical advisory board of the Celiac Disease Foundation, the Gluten Intolerance Group, and the Canadian Celiac Association, told me that gluten-containing ingredients are no longer used to make caramel coloring in North America, and from my own correspondence with major manufacturers of caramel color that indeed seems to be the case. While gluten-containing ingredients can be used in the production of caramel color, North American companies are now using glucose from corn, or sometimes sucrose (table sugar). In Europe, Shelley says, companies use glucose syrup that's derived from wheat starch, but the caramel color is highly processed and contains no gluten.

0

Share this post


Link to post
Share on other sites

http://www.glutenfreeliving.com/ingredient.php

Caramel color

Corn is used to make caramel color in the U.S. The FDA does permit use of barley malt but all major caramel color producers say corn makes a better product.

http://celiacdisease.about.com/od/celiacdiseasefaqs/f/Caramel_Coloring.htm

BUT registered dietitian Shelley Case, who is on the medical advisory board of the Celiac Disease Foundation, the Gluten Intolerance Group, and the Canadian Celiac Association, told me that gluten-containing ingredients are no longer used to make caramel coloring in North America, and from my own correspondence with major manufacturers of caramel color that indeed seems to be the case. While gluten-containing ingredients can be used in the production of caramel color, North American companies are now using glucose from corn, or sometimes sucrose (table sugar). In Europe, Shelley says, companies use glucose syrup that's derived from wheat starch, but the caramel color is highly processed and contains no gluten.

Scott got his info straight from the FDA website (I just checked to be sure). At no place in the FDA website does it say that corn is the most common source but it of course could be.

0

Share this post


Link to post
Share on other sites

In addition, as mentioned in the above quote, caramel color is so highly processed, any gluten, regardless of the source, is removed during that process.

Caramel color should be safe the the general Celiac community to consume.

0

Share this post


Link to post
Share on other sites

Caramel Coloring in FOOD must be labeled if it was derived from wheat. In other products, I call just to be on the safe side. But, if it is a food item, labeled gluten free (with caramel coloring) but no mention of wheat, I would not worry. :)

0

Share this post


Link to post
Share on other sites

Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel color, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten.
[Emphasis in original]
0

Share this post


Link to post
Share on other sites

Caramel color is safe for celiacs. Period.

I disagree, at least as far as my own system is concerned. I've had several reactions that were tied back to caramel coloring.

1

Share this post


Link to post
Share on other sites

I disagree, at least as far as my own system is concerned. I've had several reactions that were tied back to caramel coloring.

Same for me. I avoid all sugars/starches and all their derivates unless their origin is clearly stated on the label. "Better safe than sorry" is my motto when it comes to eating processed food. For the same reasons I avoid vinegars - I don't believe white vinegar is any safer than grain vodka or whisky (both make me sick).

But as for the original question, I wouldn't worry about caramel colour if it's labelled gluten-free.

1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0