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Caramel Color ?

Mamato2boys

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Mamato2boys Contributor
Mamato2boys
Posted

My husband posed an interesting question that I didn't know the answer to, but was hoping somebody here would !

Isn't caramel color supposed to be avoided as it could possibly have glutens/dairy in it? He mentioned that oftentimes soda contains caramel color and was wondering if he should avoid it. I don't drink soda myself except on an extremely rare occasion (blech) so avoiding it is no problem for me! :P

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Jestgar Rising Star
Jestgar
Posted

I don't know about gluten, but my brother who is very allergic to milk, avoids caramel like the plague.

Michi8 Contributor
Michi8
Posted
My husband posed an interesting question that I didn't know the answer to, but was hoping somebody here would !

Isn't caramel color supposed to be avoided as it could possibly have glutens/dairy in it? He mentioned that oftentimes soda contains caramel color and was wondering if he should avoid it. I don't drink soda myself except on an extremely rare occasion (blech) so avoiding it is no problem for me! :P

I'm not sure...according to one manufacturer (D D Williamson,) their caramel colour is derived from corn. They have a letter to customers re: gluten free diets here: Open Original Shared Link

Michelle

hez Enthusiast
hez
Posted

My understanding is that carmel color in the US is safe for celiacs. Most sodas (pepsi, coke) are gluten-free.

Hez

Gamecreature Rookie
Gamecreature
Posted

Yes, I read something to that effect in one of Bette Hagman's books. Carmel coloring here is gluten-free, but foreign carmel coloring may not be.

Mamato2boys Contributor
Mamato2boys
Posted
  • Author

Ah, thank you ! I think DH will be happy to hear that, lol. :D

Mamato2boys Contributor
Mamato2boys
Posted
  • Author

Oh look - I found this right on this site:

3) 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

:unsure::blink:

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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