Post by kickingfrog on Jan 30, 2011 15:57:56 GMT
How much is 20 parts per million?
Specially Processed Wheat Starch
In Europe, this specially processed wheat starch has been used successfully in gluten-free baking for more than 30 years. There is even a technical standard for it in the European food code, which is called the Codex Alimentarius (CA). Based on this standard, food companies in Europe make products specifically for people with celiac disease or gluten intolerance.
Here's the scoop. Essentially, wheat flour consists of three things: fiber, starch, and gluten (protein). When wheat grains are milled into flour, a sifting process can be used to separate the starch from the fiber and gluten. That sifted starch is the starting point for making Codex Alimentarius Wheat Starch, but the processing doesn't end there. To make Codex Wheat Starch a special washing process is used. Starch dissolves easily in water, but gluten doesn't. The starchy water is drained off and dried, while the gluten is left behind at the bottom. To meet the Codex Standard, after drying the starch has to be down to less than 200 parts per million of gluten (0.02%).
But that's not all. The Codex Alimentarius also says that the product sold to the consumer has to contain less than 20 parts per million of gluten (0.002%). To meet that part of the standard, other naturally gluten-free ingredients such as corn starch or potato starch are added.
So how much is 20 parts per million? Imagine a basketball court covered with 999,980 grains of sand. If you add 20 more grains of sand, you’ve got it.
As of early 2010, the United States doesn't have a legally-binding technical standard for the maximum amount of gluten that can be in a "gluten free" food, but the Food and Drug Administration is working on one, and it appears that the standard they will adopt is: 20 parts per million.
Celiacs in Europe have been eating products made with Codex Wheat Starch with no ill effects for nearly 30 years. ….
www.tasteslikerealfood.com/glutenfreefoods/index.php?title=Specially_Processed_Wheat_Starch
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Specially Processed Wheat Starch
In Europe, this specially processed wheat starch has been used successfully in gluten-free baking for more than 30 years. There is even a technical standard for it in the European food code, which is called the Codex Alimentarius (CA). Based on this standard, food companies in Europe make products specifically for people with celiac disease or gluten intolerance.
Here's the scoop. Essentially, wheat flour consists of three things: fiber, starch, and gluten (protein). When wheat grains are milled into flour, a sifting process can be used to separate the starch from the fiber and gluten. That sifted starch is the starting point for making Codex Alimentarius Wheat Starch, but the processing doesn't end there. To make Codex Wheat Starch a special washing process is used. Starch dissolves easily in water, but gluten doesn't. The starchy water is drained off and dried, while the gluten is left behind at the bottom. To meet the Codex Standard, after drying the starch has to be down to less than 200 parts per million of gluten (0.02%).
But that's not all. The Codex Alimentarius also says that the product sold to the consumer has to contain less than 20 parts per million of gluten (0.002%). To meet that part of the standard, other naturally gluten-free ingredients such as corn starch or potato starch are added.
So how much is 20 parts per million? Imagine a basketball court covered with 999,980 grains of sand. If you add 20 more grains of sand, you’ve got it.
As of early 2010, the United States doesn't have a legally-binding technical standard for the maximum amount of gluten that can be in a "gluten free" food, but the Food and Drug Administration is working on one, and it appears that the standard they will adopt is: 20 parts per million.
Celiacs in Europe have been eating products made with Codex Wheat Starch with no ill effects for nearly 30 years. ….
www.tasteslikerealfood.com/glutenfreefoods/index.php?title=Specially_Processed_Wheat_Starch
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