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Rice Maltodextrin?

RideAllWays

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RideAllWays Enthusiast
RideAllWays
Posted

In my "Rice cream" there is an ingredient called "Organic rice maltodextrin". I thought it was fine because it said rice, but now that I'm feeling very sick within half an hour of eating it I'm wondering if the "malt" part of maltodextrin has gluten in it. Any thoughts?

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The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
In my "Rice cream" there is an ingredient called "Organic rice maltodextrin". I thought it was fine because it said rice, but now that I'm feeling very sick within half an hour of eating it I'm wondering if the "malt" part of maltodextrin has gluten in it. Any thoughts?

Rice maltodextrin is gluten free. Supposedly all maltodextrin is gluten free, but rice maltodextrin is by definition (unless somehow cross-contaminated).

lovegrov Collaborator
lovegrov
Posted

I agree that it's gluten-free.

richard

JBaby Enthusiast
JBaby
Posted

Who knows. I ate maltodextrin this morning. I ate a Jimmy dean breakfast bowl this morning and I got the headache and brain stupidy fog and have had it all day. It has maltodextrin and dextrose which are suppose to be safe. Those 2 ingredients are in splenda and i had that last week and got the same symptoms. I dont trust maltodextrin or dextrose. sorry cant help here, very bitter with the headache.

Lisa Mentor
Lisa
Posted

https://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer wont change their process to use wheat starch or a gluten-based enzyme in the future. (3)

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