Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Caramel Color/maltodextrin...gluten-free?

kay's mommom

Recommended Posts

kay's mommom Newbie
kay's mommom
Posted

Im new on here and I need some help. I just recieved a list of gluten containing foods to avoid in the mail and it says caramel color, malt, and dextrin are some ingredients to avoid. Is maltodextrin also bad for celiac? Also, I have eaten foods saying gluten-free and have checked the ingredients to make sure but some say caramel color. Does anyone know if caramel color contains gluten?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

If you are in North America, neither caramel color nor maltodextrin is a cause for concern. They are made from corn.

Malt must be avoided since it is almost always made from barley which is a source of gluten.

Outside North America, it is possible that caramel color or maltodextrin could be made from wheat. Both of these are highly processed, and so even if the source is from wheat, there is generally no detectable gluten in the ingredient. Since they are a very small component of the finished food, I don't worry about them. However, if you want to take a zero-tolerance position, you may want to investigate the origin of these ingredients if the food containing them is produced in Europe. To me, no detectable gluten in an ingredient comprising a very small fraction of the finished product is just not a cause for worry.

Others may have different views; these are mine.

kenlove Rising Star
kenlove
Posted

I think it also depends on the level of sensitivity. Also we don't really know where some company might get the caramel coloring they use in ginger ale or something. It has always given me problems when I forget to read a label or someone has changed how they make something. In Hawaii we have this idiotic law saying that as long as a producer adds 51% value to a product it can be called Made in Hawaii. So people bring things in really cheap made in china or Malaysia mark up the price and call it local. It's not and often contains items that celiacs need to stay away from.

I'm extremely sensitive to any amount of gluten which for the past two years my body does not let me forget.

Ken

If you are in North America, neither caramel color nor maltodextrin is a cause for concern. They are made from corn.

Malt must be avoided since it is almost always made from barley which is a source of gluten.

Outside North America, it is possible that caramel color or maltodextrin could be made from wheat. Both of these are highly processed, and so even if the source is from wheat, there is generally no detectable gluten in the ingredient. Since they are a very small component of the finished food, I don't worry about them. However, if you want to take a zero-tolerance position, you may want to investigate the origin of these ingredients if the food containing them is produced in Europe. To me, no detectable gluten in an ingredient comprising a very small fraction of the finished product is just not a cause for worry.

Others may have different views; these are mine.

ravenwoodglass Mentor
ravenwoodglass
Posted

Carmel coloring is made by heating a starch, and that starch can be a gluten grain starch. Most times it is corn but not always. You do need to check with those. Be aware though that if it tests below a certain level the company can say it is gluten free so it is best to ask where the carmel color comes from rather than just asking if the product is gluten-free. Carmel coloring is the prime gluten source in most sodas that are not gluten-free.

Dextrin can be derived from wheat but with the new labeling laws they should tell you. Glucose can also be gluten derived but again the label should note that.

Maltodextrin in the US is always corn unless it says otherwise.

Sweetfudge Community Regular
Sweetfudge
Posted
If you are in North America, neither caramel color nor maltodextrin is a cause for concern. They are made from corn.

Malt must be avoided since it is almost always made from barley which is a source of gluten.

Outside North America, it is possible that caramel color or maltodextrin could be made from wheat. Both of these are highly processed, and so even if the source is from wheat, there is generally no detectable gluten in the ingredient. Since they are a very small component of the finished food, I don't worry about them. However, if you want to take a zero-tolerance position, you may want to investigate the origin of these ingredients if the food containing them is produced in Europe. To me, no detectable gluten in an ingredient comprising a very small fraction of the finished product is just not a cause for worry.

Others may have different views; these are mine.

Carmel coloring is made by heating a starch, and that starch can be a gluten grain starch. Most times it is corn but not always. You do need to check with those. Be aware though that if it tests below a certain level the company can say it is gluten free so it is best to ask where the carmel color comes from rather than just asking if the product is gluten-free. Carmel coloring is the prime gluten source in most sodas that are not gluten-free.

Dextrin can be derived from wheat but with the new labeling laws they should tell you. Glucose can also be gluten derived but again the label should note that.

Maltodextrin in the US is always corn unless it says otherwise.

I ALWAYS check on caramel coloring before eating it!!

hathor Contributor
hathor
Posted

I just read this morning a post on another board by a dietician who did some research. Maltodextrin from wheat need not be disclosed in the US if it is a food not covered by the FDA labeling law, that is, food that is regulated instead by the USDA.

Still I don't know if this is a big problem. (Not that I eat anything regulated by the USDA, I don't :lol: ) I don't know how common the wheat maltodextrin is in USDA products or whether it contains enough gluten to be a concern (Europe doesn't think so).

I would be more concerned about it as a potential hidden source of MSG myself.

ravenwoodglass Mentor
ravenwoodglass
Posted
I just read this morning a post on another board by a dietician who did some research. Maltodextrin from wheat need not be disclosed in the US if it is a food not covered by the FDA labeling law, that is, food that is regulated instead by the USDA.

USDA, would that mean meats?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


hathor Contributor
hathor
Posted

Meat, poultry and egg products. Technically, something could have just a little meat in it and that would be USDA jurisdiction, not FDA. How the jurisdiction is divided up in practice is rather confusing. Researching yesterday, I found a public hearing for a rulemaking where the agencies were trying to rationalize things. From what I could tell, no action has been taken. Anyway, this is an explanation:

Open Original Shared Link

I found another explanation that 2 to 3 percent meat is enough for USDA jurisdiction. But I think for some items they have deferred to the FDA. It looks like the USDA decides what it wants jurisdiction for; what it doesn't want the FDA gets. I couldn't find a good and simple explanation at all. But finally I stopped because, heck, I'm a vegan so I'm not going to be eating USDA food anyway. Anyone else can research this for themselves if interested ...

It really makes no sense. Meat pizzas are regulated by the USDA. Cheese pizza by the FDA.

I also found that the USDA has said that they are going to issue allergen labelling rules like the FDA has. If I'm reading this correctly, the timetable calls for the Notice of Proposed Rulemaking to go out in March of 2008: Open Original Shared Link

ravenwoodglass Mentor
ravenwoodglass
Posted
Meat, poultry and egg products. Technically, something could have just a little meat in it and that would be USDA jurisdiction, not FDA. How the jurisdiction is divided up in practice is rather confusing. Researching yesterday, I found a public hearing for a rulemaking where the agencies were trying to rationalize things. From what I could tell, no action has been taken. Anyway, this is an explanation:

Open Original Shared Link

I found another explanation that 2 to 3 percent meat is enough for USDA jurisdiction. But I think for some items they have deferred to the FDA. It looks like the USDA decides what it wants jurisdiction for; what it doesn't want the FDA gets. I couldn't find a good and simple explanation at all. But finally I stopped because, heck, I'm a vegan so I'm not going to be eating USDA food anyway. Anyone else can research this for themselves if interested ...

It really makes no sense. Meat pizzas are regulated by the USDA. Cheese pizza by the FDA.

I also found that the USDA has said that they are going to issue allergen labelling rules like the FDA has. If I'm reading this correctly, the timetable calls for the Notice of Proposed Rulemaking to go out in March of 2008: Open Original Shared Link

Thanks, they do make things sooooo very confusing don't they. I appretiate the links.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,671
    • Most Online (within 30 mins)
      7,748
    Paul1567
    Newest Member
    Paul1567
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.