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In Australia, food manufacturers are required to declare allergens, including gluten, in the ingredients list and in a separate allergen summary statement. This statement will explicitly mention if the product contains gluten or wheat. Maltodextrin is a starch derived from wheat, maize, or tapioca and is used as a thickening agent in various food products. While wheat-derived maltodextrin may contain gluten, maize or tapioca maltodextrin is gluten-free. Therefore, when consuming products containing maltodextrin in Australia, individuals concerned about gluten can look for ingredient lists specifying from maize or from wheat to determine if the product is gluten-free.
| Characteristics | Values |
|---|---|
| Is maltodextrin gluten-free? | Maize maltodextrin or tapioca maltodextrin is gluten-free, but wheat-derived maltodextrin is not. |
| How to identify the source of maltodextrin | The label should list "From maize/corn" or "From wheat" in the ingredients list. |
| Gluten-free diet | If an ingredient contains gluten, it will be listed in the allergen summary statement as "Contains: Gluten". If only "Contains: Wheat" is listed (without mentioning gluten), the product is considered gluten-free. |
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What You'll Learn
Maltodextrin derived from wheat may contain gluten
Maltodextrin is a powder that manufacturers add to many foods to improve their texture, taste, or shelf life. It is made from starch, which can come from corn, rice, potato, wheat, tapioca, or other starchy foods. The starch undergoes a process called hydrolysis, which uses water, enzymes, and acids to break it down into smaller pieces, resulting in a white powder consisting of sugar molecules.
While maltodextrin is typically gluten-free, even when derived from wheat, there may be exceptions. People with celiac disease or gluten intolerance should be aware that maltodextrin derived from wheat may still contain some gluten. This is because the production process may not remove all the protein components, including gluten. However, it is important to note that the level of gluten in wheat-based maltodextrin is likely to be very low, as it is used in small quantities as an ingredient in food products.
In terms of labelling regulations, there are specific requirements for declaring gluten and wheat in allergen summary statements. In Australia, if an ingredient in a product contains gluten, the statement will include "Contains: Gluten". This indicates that the product is not suitable for a gluten-free diet. However, if a product contains wheat-derived ingredients but no gluten, the statement will include "Contains: Wheat". This product may still be labelled as "gluten-free". Additionally, wheat-derived glucose is exempt from mandatory allergen declaration if the detectable gluten levels are below 20 ppm.
To ensure gluten-free consumption, individuals with celiac disease or gluten intolerance can refer to the ingredient list on food labels. If maltodextrin is derived from wheat, the label should specify "From wheat" or include wheat in the ingredient list. However, it is worth noting that maltodextrin derived from maize (corn) or tapioca is gluten-free. Therefore, when "From maize" or "tapioca" is specified, it indicates a gluten-free product.
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Maize and tapioca maltodextrin are gluten-free
In Australia, if a food product contains gluten, it must be declared in the allergen summary statement. This indicates that the product is not suitable for a gluten-free diet. Gluten is typically found in ingredients like wheat, barley, rye, and oats. However, some highly processed wheat-derived ingredients are suitable for gluten-free diets.
Maltodextrin is a common food additive used in food production and is usually gluten-free. It is made from various sources, including corn starch (maize), rice, potato, wheat, and tapioca. Despite the word "malt" in its name, which typically indicates the use of barley, maltodextrin is generally gluten-free due to its processing. The National Celiac Association (NCA) considers maltodextrin gluten-free, even when derived from wheat, as processing reduces gluten levels.
Maize maltodextrin is derived from corn starch, and tapioca maltodextrin is derived from tapioca starch. Both maize and tapioca are gluten-free sources, and the resulting maltodextrin is also gluten-free. Tapioca maltodextrin, in particular, has no colour, smell, flavour, or taste, making it ideal for use in various foods without altering their sensory qualities. It acts as a thickener, filler, preservative, and stabiliser in food products, extending their shelf life and providing a smooth texture.
Therefore, maize and tapioca maltodextrin are gluten-free and suitable for individuals with gluten intolerance or celiac disease. However, it is always important to check ingredient labels and allergen statements to ensure a product's gluten-free status and identify any potential cross-contamination risks.
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Gluten-free labelling requirements in Australia
In Australia, the Food Standards Code outlines the standards for food labelling. Food Standards Australia and New Zealand (FSANZ) define a 'gluten-free' claim as a nutrition content claim. A gluten-free claim can only be included on a product label if the product contains no detectable gluten. This is typically defined as 3-5 parts per million (ppm), which is known as the 'limit of detection'.
According to Coeliac Australia, if an ingredient is derived from wheat, rye, barley, or oats, it will be declared in bold in the statement of ingredients. If none of these grains are mentioned, it indicates that no ingredient is derived from a gluten-containing grain. Additionally, gluten and wheat must be declared separately in the allergen summary statement. If a product contains gluten, the statement will read, 'Contains: Gluten', indicating that it is not suitable for a gluten-free diet. However, if the statement reads 'Contains: Wheat' without mentioning gluten, it means that the product is wheat-derived but does not contain gluten and may be labelled as 'gluten-free'.
It is important to note that oats are naturally gluten-free but contain a protein called avenin, which is similar to gluten. Oats can become contaminated with gluten during harvest or storage, so any food containing oats or oat products cannot be labelled as 'gluten-free' in Australia.
Food businesses can produce gluten-free products in the same facility as gluten-containing products by implementing good allergen management practices, including scheduling, cleaning, sanitising, and preventing cross-contamination. However, products at risk of genuine cross-contact with gluten should not be labelled as gluten-free.
Maltodextrin, a starch used as a thickener or texture modifier in various foods, can be derived from wheat, maize (corn), or tapioca. Maize or tapioca maltodextrin is gluten-free, but wheat-derived maltodextrin is not. Therefore, when checking if a product containing maltodextrin is gluten-free, it is important to look for "From maize" or "From wheat" on the list of ingredients.
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Gluten-free alternatives to maltodextrin as a thickening agent
Maltodextrin is a white, starchy powder that is commonly added to packaged foods to improve their flavour, thickness, or shelf life. It is typically made from corn starch, but can also be derived from wheat, which may contain small fragments of protein particles related to gluten. For those with gluten intolerance or celiac disease, it is important to check the label of products containing maltodextrin to ensure it is derived from a gluten-free source such as corn, rice, or potato.
If you are looking for gluten-free alternatives to maltodextrin as a thickening agent, here are some options:
Arrowroot Starch
Arrowroot starch, also known as arrowroot flour, is a gluten-free thickening agent that is perfect for non-dairy-based sauces, puddings, soups, and baked goods. It has a neutral flavour and holds up well during freezing and thawing. However, it is important not to overheat arrowroot as it can lose its thickening properties.
Cornstarch
Cornstarch is another excellent gluten-free alternative for thickening sauces, gravies, and dairy-based soups. It also gives baked goods a soft texture and structure. However, cornstarch does not mix well with acidic ingredients such as sour cream or wine.
Tapioca Starch
Tapioca starch, also known as tapioca flour, is a sweet-flavoured gluten-free thickening agent commonly used in fruit pies and gluten-free bread. It has a very mild taste, making it suitable for thickening both sweet and savoury dishes.
Guar Gum
Guar gum is a powerful thickening agent with incredible water-absorbing properties. It is much stronger than cornstarch and can be used for frying chicken or fish. However, it is important to measure carefully when using guar gum to avoid stringy baked goods.
Xanthan Gum
Xanthan gum is a safe and effective binder made by fermenting corn sugar. It is a good alternative for those with corn allergies or sensitivities. However, it can sometimes cause digestion problems for some individuals.
These gluten-free alternatives to maltodextrin can be used to thicken a variety of dishes, ensuring that those with gluten intolerance or celiac disease can still enjoy delicious and safe meals.
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Allergen summary statements on food packaging
In Australia, allergen labelling requirements for packaged foods were updated in February 2021 to help consumers make safer food choices. These new requirements mandate that allergens be stated using specified terms in bold font, with additional requirements to display them in the statement of ingredients and a separate allergen summary statement. This separate allergen summary statement must be in bold and begin with the word "contains", for example, "Contains milk".
The food code requires that the terms 'gluten' and 'wheat' be used and declared separately in the allergen summary statement. If a food contains barley, oats, rye, or their hybrids, and also contains gluten, then the name of the cereal must be declared in the statement of ingredients, and 'gluten' must be listed in the summary statement. If there is no mention of wheat, rye, barley, or oats in the ingredient list, this means that no ingredient is derived from a gluten-containing grain.
However, it is important to note that some ingredients derived from wheat may be highly processed, rendering them suitable for a gluten-free diet. Wheat-derived glucose is one such example, which is exempt from mandatory allergen declaration under specified circumstances. If the detectable gluten levels in the glucose syrup are below 20ppm, food manufacturers are not required to state on the packaging that glucose syrup is wheat-derived.
Additionally, some food labels may use 'may contain' or 'may be present' statements, also known as precautionary allergen labelling (PAL), to indicate the possible unintended presence of allergens during food manufacture. These statements are voluntary and not regulated by the Food Standards Code.
For products that were packaged and labelled before 25 February 2024, a transition period is in place until 25 February 2026, during which the previous allergen declaration requirements are still considered valid.
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Frequently asked questions
Not always. Maltodextrin is a starch used as a thickener or texture modifier in foods. It can be derived from either wheat, maize (corn), or tapioca. Maize maltodextrin or tapioca maltodextrin is gluten-free, but wheat maltodextrin is not.
In Australia, if an ingredient in a product contains gluten, the allergen summary statement on the packaging must include the word "gluten". Additionally, the terms "gluten" and "wheat" must be declared separately. If you only see "Contains: Wheat" without "Contains: Gluten," the product is considered gluten-free.
No. Some wheat-derived ingredients, such as wheat-derived glucose, can be highly processed to render them suitable for a gluten-free diet. However, it's important to check labels carefully, as wheat-derived ingredients that contain gluten must be declared in the ingredient list.
Foods that commonly contain gluten include pasta, bread, cookies, cakes, and other baked goods made with wheat, rye, barley, or oats. It's important to read labels carefully and look for the allergen summary statement and ingredient list to identify gluten-containing products.
Yes, there are many gluten-free alternatives available in Australia. For example, you can find gluten-free flour, pasta, bread, and baked goods made with gluten-free ingredients like rice flour, corn flour, or alternative starches. Many restaurants and cafes also offer gluten-free options on their menus.
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