Gluten is a protein found in wheat, barley, and rye. For people with celiac disease or gluten sensitivity, consuming gluten can cause negative health effects. That’s why it’s important for people following a gluten-free diet to understand which ingredients contain gluten and which do not.
Two common food additives that are often questioned in terms of gluten content are dextrose and dextrin. This article provides a detailed look at whether these ingredients are safe for people avoiding gluten.
What is dextrose?
Dextrose is a simple sugar derived from corn, rice, potato starch, or wheat. It consists of pure glucose and is often used as a sweetener in processed foods.
Dextrose also goes by other common names like glucose and corn sugar. It provides a sweet taste, helps retain moisture, and allows for proper rising in baked goods.
Is dextrose gluten-free?
The source of dextrose is key in determining if it contains gluten or not. Dextrose derived from corn, rice, or potatoes does not contain gluten. However, dextrose derived from wheat is not gluten-free.
In the United States, dextrose is most commonly made from cornstarch. Dextrose from this source contains no gluten, so it is generally considered gluten-free.
However, food labels should always be checked carefully. If the source is wheat instead of corn, rice, or potato starch, then the dextrose is not gluten-free.
Cross-contamination risks
Even if a dextrose ingredient starts as gluten-free, cross-contamination during manufacturing can introduce small amounts of gluten.
Facilities that process wheat-derived ingredients may also make dextrose from corn or other starch sources on shared equipment. Trace amounts of gluten could get into the final product.
For people highly sensitive to gluten, these small cross-contamination risks may cause issues. Checking for certification or testing can help identify products made safely for gluten-free diets.
What is dextrin?
Dextrin is a soluble fiber produced by heating starches. It is used in food products as a thickening agent, stabilizer, and volume-adding ingredient.
Sources of starch used to produce dextrin include corn, waxy maize, wheat, rice, potato, and tapioca.
Is dextrin gluten-free?
Like dextrose, the gluten content of dextrin depends on its source. Dextrin made from corn, rice, potato, or tapioca starch does not contain gluten. However, dextrin derived from wheat is not gluten-free.
Most dextrin used in food manufacturing comes from corn starch. This type of dextrin contains no gluten and is generally safe for gluten-free diets.
As with dextrose, it’s important to check labels to confirm dextrin does not come from wheat. Cross-contamination is also a potential concern during manufacturing.
Modified dextrins
In addition to regular dextrin, there are also modified dextrins used in processed foods. These include:
- Maltodextrin
- Cyclodextrin
- Hydroxypropyl distarch phosphate
The gluten-free status of these modified dextrins depends on the starch source. Corn and rice-based versions are gluten-free. But wheat-based modified dextrins contain gluten.
Maltodextrin is one exception. Since it’s typically derived from barley, maltodextrin is not gluten-free. This is true even when the carbohydrate source is corn instead of barley.
Should dextrose and dextrin be avoided on a gluten-free diet?
Dextrose and dextrin derived from gluten-free starches like corn, rice, potato, and tapioca are generally considered safe for gluten-free diets.
The exception is maltodextrin, which should be avoided even if made from corn due to barley enzymes used in processing.
Checking labels carefully and being aware of manufacturing risks like cross-contamination allows people requiring a gluten-free diet to include these common food additives safely.
Those highly sensitive should verify the facility where dextrose and dextrin ingredients are made to reduce exposure to any traces of gluten.
Identifying gluten-free dextrose and dextrin
Reading ingredient lists carefully is the first step in determining if a product containing dextrose or dextrin is gluten-free. The source starch should be listed.
Corn, rice, potato, and tapioca-based versions are gluten-free. Any ingredients listing wheat or barley as the source are not gluten-free.
Other ways to identify gluten-free versions of these additives include:
- Looking for certification from GFCO, the Gluten-Free Certification Organization.
- Checking for testing down to 10-20 ppm of gluten or lower.
- Contacting the manufacturer to confirm a gluten-free source.
Are there health issues with dextrose and dextrin?
Dextrose and dextrin are generally recognized as safe by major health organizations. They have been used in food production for many decades.
The biggest health concern relates to their effects on blood sugar. Since dextrose is pure glucose, it causes a rapid spike in blood sugar levels. Dextrin acts similarly, though its fiber content slows absorption somewhat.
For people with diabetes or prediabetes, limiting sources of added sugars like these is recommended. Otherwise, they do not pose specific health risks for the general population.
Blood sugar and glycemic index
Dextrose has the highest glycemic index of 100 since it is pure glucose. This means it causes the greatest spike in blood sugar out of all foods.
Dextrin also has a very high glycemic index around 90-100. So it rapidly raises blood sugar, though not to the same level as pure dextrose.
For anyone managing their blood sugar levels, these ingredients may need to be restricted or balanced with foods that help control glycemic response.
Digestive effects
Dextrose is easily absorbed and unlikely to cause any digestive side effects. Dextrin acts as a soluble fiber, so may have some mild benefits on regularity.
Both ingredients are not commonly associated with bloating, gas, or other unwanted digestive symptoms. Even in large amounts, they are well tolerated.
Tooth decay
The sugar content in dextrose may potentially increase the risk for tooth decay. Bacteria in the mouth feed on sugar and release acid that erodes tooth enamel.
However, the amount of dextrose used in processed foods is unlikely to pose a substantial threat. Proper dental hygiene is recommended to counteract any effects.
Dextrose vs. dextrin: Key differences
| Dextrose | Dextrin |
|---|---|
| Pure glucose molecule | Branched glucose chains |
| Sweetener | Fiber, thickener |
| GI: 100 | GI: 90-100 |
| Absorbed rapidly | Moderately rapid absorption |
| Commonly from corn, wheat | Commonly from corn, wheat |
| Gluten-free if from corn, rice, potato | Gluten-free if from corn, rice, potato |
While dextrose and dextrin share some similarities and overlap in uses, there are a few key differences between these common food additives:
- Dextrose is pure glucose, while dextrin consists of chains of glucose molecules.
- Dextrose acts as a sweetener, and dextrin primarily works as a soluble fiber and thickening agent.
- Dextrose has the highest GI of 100, while dextrin has a very high GI around 90-100.
- Dextrose is absorbed extremely rapidly, and dextrin is absorbed moderately quickly.
- Both are often derived from corn or wheat and are gluten-free if made from gluten-free starches.
Uses of dextrose vs. dextrin in foods
Dextrose and dextrin work well together to provide certain properties in processed foods and baked goods. Here is an overview of their common uses:
Dextrose uses
- Sweetener – Adds sweet taste with no bitterness or aftertaste.
- Texture and browning – Helps achieve light texture and golden browning in baked goods.
- Moisture retention – Helps keep foods like baked goods soft and moist.
- Fermentation – Provides food for yeast in breads to help with rising.
- Mouthfeel – Improves the thickness and smoothness of foods and beverages.
- Processing aid – Prevents crystallization and maintains emulsion stability.
Dextrin uses
- Thickening – Increases viscosity and provides body to foods.
- Glazing agent – Forms an appealing, shiny surface on foods.
- Binding – Helps bind ingredients together and improves texture.
- Film forming – Forms an edible film to help retain moisture.
- Stabilizing – Helps maintain consistent texture and prevent separation.
- Bulking agent – Adds mass and volume to foods.
Dextrose provides sweetness and aids in properties like browning, moisture, and rising. Dextrin helps thicken, bind, glaze, film-form, and bulk up food products. Using both allows manufacturers to achieve the right combination of effects.
Common foods containing dextrose and dextrin
Dextrose and dextrin are extremely widespread ingredients used in many processed foods and baked goods. Here are some examples of products where these additives are commonly found:
Dextrose
- Cakes, cookies, muffins, donuts
- Breads, pizza crusts, bagels
- Breakfast cereals
- Crackers, pretzels, chips
- Candy, chocolate, ice cream
- Frozen meals
- Canned fruits
- Jams, jellies
- Condiments like ketchup
- Sports drinks, sodas, juice drinks
Dextrin
- Breadcrumbs, batter mixes
- Instant puddings, pie fillings
- Creamers, powdered drinks
- Processed meats like hot dogs
- Snack foods like cheese puffs
- Canned soups, gravies, sauces
- Frosting, fondants
- Gummy candies
- Low-fat foods
- Dietary supplements
Checking labels of processed, packaged foods reveals just how commonly dextrose and dextrin are used as additives. They help create the familiar texture, taste, and appearance of many popular items.
Gluten-free substitutes
For gluten-free baking or replacing wheat-derived dextrose/dextrin, there are several substitute ingredients:
- Corn dextrose/dextrin – Corn is naturally gluten-free and the most common source.
- Tapioca dextrin – Provides similar bulking and thickening as other dextrins.
- Potato starch – Works as a thickener and binder like dextrin.
- Xanthan gum – Gluten-free thickening agent made from bacteria.
- Guar gum – Another gluten-free thickener from legume seeds.
Checked labels or contacting manufacturers can help identify if corn is used instead of wheat for dextrose/dextrin. Tapioca dextrin, potato starch, and gums create the texture effect.
Should you avoid dextrose and dextrin in gluten-free diets?
Dextrose and dextrin from gluten-free sources like corn, rice, potato, and tapioca do not contain gluten. They are generally considered safe for gluten-free diets.
The main caution is around cross-contamination if facilities also process wheat. This risk is low, but people highly sensitive should verify the producer’s protocols.
Otherwise, dextrose and dextrin can be included as ingredients without concern on a gluten-free diet as long as the source is not wheat, barley, or maltodextrin.
The bottom line
Dextrose and dextrin are extremely common food additives used to alter texture, taste, moisture, shelf-life, and other qualities in processed foods. They are gluten-free and safe for those avoiding gluten provided they are derived from gluten-free starches like corn, rice, potato, or tapioca.
Checking labels for the starch source and verifying gluten-free manufacturing procedures allows these widespread ingredients to be included as part of a gluten-free diet.
