Special Ingredients Glucose Syrup 1kg Premium Quality Non-GMO, Gluten Free – Recyclable Container

Product Information

In response to the change to the code, CA has consulted with relevant experts and is advised that products containing wheat glucose syrup continue to be suitable for the vast majority of individuals with coeliac disease. Glucose Syrup is commonly made from corn or wheat. Because it is not often clear or may be mixed sources, we deem this ingredient to be relatively high risk for people with Celiac Disease or a gluten allergy/intolerance. Many times, products will not fully label where the glucose syrup comes from and whether it was derived from corn, wheat, etc. Label reading plays a crucial role in identifying gluten-free products, including glucose syrup. Label Reading for Gluten-Free Verification Avoid grain-based products (rice, corn, and other cereal grains) that are labeled “may contain” or “made on shared equipment” with wheat/gluten that are not labeled “gluten-free.” An example of this is the patented product Brewers Clarex® (also used to reduce the chill haze in beer). This protease enzyme degrades the gluten to levels below the 20 ppm threshold so it can be labelled gluten free. As this type of beer has been made from barley, by law the labelling must also state ‘contains barley’. This allows people to identify gluten free beers made from barley separate to gluten free beers made from naturally gluten free cereals or pseudocereals.

If you’ve recently been told you need to follow a gluten-free diet for health reasons, it is very important to completely eliminate gluten from your diet. This is a lifestyle change that will take time and practice to become “normal.” Here are important tips to get you started, or to refresh your knowledge: Medical experts advise that products containing glucose syrup made from wheat are still suitable for the vast majority of people with coeliac disease or those medically diagnosed as requiring a gluten free diet.Sometimes sources of gluten are not written on an ingredient list, but a label will state ‘contains gluten’ or ‘contains traces of gluten’. These products should be avoided by people on a gluten free diet. The Global Gluten Free Sugar Syrup Market can be segmented based on various factors to gain a comprehensive understanding of its dynamics and opportunities. The segmentation allows for a more targeted analysis of specific market segments, helping businesses make informed decisions and tailor their strategies accordingly. Warning statements such as ‘May contain traces of gluten’ are not required by law. The use of unnecessary warning statements on products may result in the food being eaten by someone ‘at risk’ or in the food being avoided when it may be safe. Maltose can be used as a replacement for high-fructose corn syrup . Maltose is made through a process known as “enzymatic hydrolysis” using water and enzymes to break down starch derived from various food sources. Even w hen maltose is derived from b ar ley malt it can be considered gluten-free because the malt has been processed to remove gluten and the resulting maltose meets gluten-free standards. Note: If a food is labeled gluten-free and also includes the word “wheat” in the ingredients list or Contains statement due to the use of ingredients such as “wheat starch” the word “wheat” must be followed by an asterisk leading to another asterisk and the statement, “The wheat has been processed to allow this food to meet the Food and Drug Administration requirements for gluten-free foods.”

Now that we have an understanding of glucose syrup and gluten, let's explore the connection between the two. The Connection Between Glucose Syrup and Gluten Let's now explore the effects of gluten on health and the impact of using gluten-free glucose syrup. Effects of Gluten on Health While the majority of USDA foods follow the FDA gluten-free labeling rules, these are the ingredients to avoid when no allergen information is included on the label: food starch, dextrin, spices, seasonings, flavoring.

Comprehensive Market Insights: This report offers a deep and comprehensive analysis of the Gluten Free Sugar Syrup market, providing you with valuable insights into market trends, growth drivers, challenges, and opportunities. It serves as an essential resource for understanding the market dynamics. In Honor of Celiac Disease Awareness Month, Gluten Free Watchdog is writing a series of articles (the goal is one per day during the month of May) related to the gluten-free diet–currently the ONLY treatment for celiac disease.

The second method is to produce a beer using a gluten containing malt (wheat, barley or rye), and then introduce a process to reduce the gluten content so that it complies with the law on gluten free and contains 20 ppm or less of gluten. One way of doing this is to use an enzyme at the start of the fermentation process to break down the gluten protein.According to the FDA, “Wheat starch is an ingredient made from wheat that has been processed to remove gluten. However, the use of this ingredient must result in under 20 parts per million gluten in the finished food for the food to be labeled “gluten-free.”