INTERPRETING INGREDIENTS

Reading ingredients lists on food packages is one of the keys to successfully following a gluten-free diet. There are hundreds of ingredients used in Australian foods. It is very important to understand which ingredients definitely contain gluten and which ones might contain gluten, depending on the grain source used. The Coeliac Society of Australia's "Ingredient List" book is a valuable tool to interpret food labels and ingredients lists. The following article takes a closer look at some of the ingredients used to manufacture Australian foods, looking specifically at ingredients which are derived from starches, including thickeners and maltodextrin, and also sugars such as glucose and glucose syrup which are derived from starches.

Understanding the Processing of Ingredients Used in Food Manufacture

Some ingredients used to make food products are "whole foods" themselves (ie. there is no ingredients list),, for example, milk, apple, salt, flour, sugar, chicken. It is relatively easy to learn which of these contain gluten and which do not.

Other ingredients are processed from foods. Starches and the many ingredients made from starches are examples of these types of ingredients. They are of particular interest to people following a gluten-free diet, because the grains and other foods from which the starches are derived may be gluten-free (e.g. maize, rice, potato, tapioca) or gluten-containing (for example, wheat).

Processing of grains to make starches and other ingredients may involve a number of different processes such as filtration, precipitation and chemical reactions.

The main components of grains are protein, starch and fibre. First the starch is separated from the other components of the grain. Then the starch is processed into other ingredients. Because no process is 100% pure, or chemical reaction 100% complete, the other components of the grain, such as protein, may be present in the starch. If the original grain was wheat, then the residual protein in the starch will be gluten. If the original grain were maize, rice, potato or tapioca, the residual proteins in these grains are not gluten, so there is no concern.

The more highly processed an ingredient is, the less likelihood there is of any residual protein remaining. Ingredients and foods can be tested for detectable gluten.  A food or ingredient which contains "no detectable gluten" with the food test may be labelled as "gluten-free".

STARCHES AND CORNFLOUR

Wheat starch and wheat-derived cornflour are known to contain residual gluten. On the other hand, maize starch and maize-derived cornflour are gluten-free.

MODIFIED STARCHES

Modified starches (thickeners 1400 – 1450) are further processed from starch.  If these are made from wheat, they are known to contain residual gluten. If these thickeners are modified maize starch, modified potato starch and modified tapioca starch then they do not contain any gluten because the original grains were gluten-free.

New food labelling laws introduced to Australia and New Zealand in December 2003 now mean that any ingredient derived from wheat, rye, barley or oats must be declared on the label.  Therefore, if the starch is from wheat, it will be specified as such eg. “wheat starch”,  “modified starch (wheat)” or “thickener 14xx (wheat)”. 

However, if the modified starch is from a non-gluten grain, then the ingredient source does not have to be declared.  Eg. a modified starch from maize may read as “starch”  or “modified starch” or “thickener (14xx)”. 

MALTODEXTRIN

Maltodextrin is obtained by further processing of the starch. It may be made from wheat or from maize. Some forms of wheat-derived maltodextrin contain residual gluten, other forms which are even further processed do not. As mentioned above, any ingredient derived from wheat, rye, barley or oats now has to be declared on the label.  Therefore if it is a maltodextrin sourced from wheat, it will be listed as “wheat maltodextrin”.  However, maltodextrin is commonly sourced from maize and potato, and would be listed as “maltodextrin” on the food label, as if it was made from wheat, it would have to be declared. 

GLUCOSE, GLUCOSE SYRUP AND CARAMEL COLOUR

It is important for those following a gluten-free diet to incorporate the latest valid scientific information into their diets. Under current Australian food law, glucose, glucose syrup and caramel colour are "gluten-free", even if derived from wheat, as the wheat is so highly processed, there is no gluten detected.

Glucose, glucose syrup, caramel and similar ingredients have no detectable gluten, even if derived from wheat.  New food labelling laws require food labels to list all ingredients derived from wheat, rye, barley and oats.  This does not mean that all ingredients derived from these sources actually contain gluten.  So, it is a legal requirement that the source be declared, but remember that ingredients derived from wheat that are gluten free are:  dextrose, glucose and caramel colour (additive 150).

BASIS FOR SELECTION OF GLUTEN-FREE FOODS

1. Select products with a "Gluten-free" claim on the food package. For a product to say it is "gluten-free", it must have "no detectable gluten" (this is indicated on the Nutrition Information Panel).

2. Foods containing only ingredients (as shown on the product’s ingredients list) which meet the definition of gluten-free ("No detectable gluten").

Note: also be aware of gluten arising from processing aids, contamination during manufacture and contamination during food preparation.

  • Processing aids - these are used during food manufacture, and are not actual ingredients in the food, but rather assist in the making of the food. Eg. flour may be used in the dusting of the moulds to prevent sticking. Processing aids are declared on the label of food products.  Therefore if these processing aids are sources of gluten, they can be clearly identified.

CONCLUSION

Providing you with an explanation of how ingredients are processed will enable you to understand how ingredients are classified aws being gluten free or not.. Good food knowledge will assist you in maximising the foods you may include in your gluten-free diet.

People with Coeliac Disease should consult a dietitian or health professional to plan for a nutritionally adequate gluten-free diet.

For information about making an appointment with a dietitian click here

The above article is an adaptation of an article featured in "The Australian Coeliac" Magazine quarterly publication of the Australian Coeliac Society, in June 2000, written by Sue Shepherd and Susannah King, Dietitians, together with Graeme Price, Technical Advisor to the Coeliac Society of Australia.