I am confused about white/distilled vinegar, maltodextrine, and dextrose as ingredeients. Does the company need to be contacted for each of these since they can be derived from wheat? Is “Gluten Free” labeling sufficient?
What about yeasts or yeast extract?
Are there other ingredients like these that are not straight-forward which I should be aware of?
The issue with these ingredients is that the source may be wheat. This can apply to vinegars, extracts, glucose, dextrose, sorbitol, and maltodextrin.
Gluten free doesn’t help here because it can be gluten free even though the source is wheat.
I’m sure there are some more ingredients but these are the ones coming to my mind at the moment.
Wouldn’t they be Batel Bashisheem if purchased before Passover?
Potentially. We often factor that in, but we dont always know if there’s 60.
Just trying to understand. What if labeled gluten free?
From the FDA website -
As one of the criteria for using the claim “gluten-free,” the FDA set a limit of less than 20 ppm (parts per million) for the unavoidable presence of gluten in foods that carry this label.
This is definitely less than 1/60.
That’s talking about the gluten, not the wheat. Vinegar for example would be gluten free even though it’s made from wheat. So for pesach that can still be an issue.
So it’s possible for something to be gluten free and still have more than 1/60 of wheat?
Correct. Its possible.
I see dextrose and sorbitol on the list as “kosher for pesach” and does not specify “ask on forum” like white/distilled vinegar does. How can they be okay as an ingredient if the source needs to be checked with the company?
Dextrose and sorbitol are derived from corn.
In the previous response Ralph Lasry said Dextrose and Sorbitol can be a problem because sometimes derived from wheat. It seems you guys are giving different responses to the same question which is very confusing because there should be only one answer if you are actually using sources to back up responses.
I think @ralph.lasry was making the point that it’s necessary to distinguish between gluten free and wheat (chametz) free. He listed a number of products that can theoretically be from wheat and be 100% gluten free. Not even 20 PPM.
Practically, we’re not worried about dextrose or sorbitol. @ralph.lasry will chime in if I’m misrepresenting.
Hope that helps!
2 posts were split to a new topic: Seltzer for pesach