What is tapioca?

What is Modified Food Starch, Tapioca Dextrin and Xanthan Gum?

• Are they harmful to health? What are some effects? Where are they from? Are they natural?

• Answer:

  Modified Food Starch: Because starches can be difficult to digest, many food manufacturers modify the starches they use by treating them with an acid or other chemical to make them easier for the body to break down. Starches that have been preheated to gelatinize them and then subsequently dried become water soluble and thus are considered instant starches. Since it's processed it's not natural and therefore not the greatest thing for you, but remember everything is fine in moderation. Dextrin: Dextrin is a hydrolyzed starch made from various starches such as potato, corn, tapioca, rice, arrowroot or wheat. Wheat starch is a byproduct from extracting gluten from wheat. The wheat starch is sprayed with acid while being agitated and then suspended in water by the acids or enzymes. After maturing, the wheat starch is dried in a roaster where it is continually heated and stirred. The converted dextrin is then taken from the roaster and cooled. It is humidified before packing to keep the dextrin from getting lumpy or foaming. Heating times and acids vary depending upon the manufacturer and the final product usage. Wheat dextrin is widely used in the food industry as a food thickener in packaged soups, sauces, sweets, baby food and as a replacement for fats in reduced calorie foods. Wheat dextrin is also a good source of dietary fiber. Wheat dextrin is one of various dextrins used in the textile industry for printing cotton fabrics. It is also used as an adhesive for porous substances, in the paste on envelopes, labeling adhesives, postage stamps, gummed tape and a variety of other adhesive uses. Wheat dextrin is a water-soluble fiber that can help reduce cholesterol levels, help boost immune function, improve mineral absorption and help you reduce excess body fat, according to J.L. Slavin in a review published in the 2009 issue of "The Journal of International Medical Research." Wheat dextrin improves your body's absorption and retention of minerals and nutrients, while improving your immune system function, according to a 2004 study in the "European Journal of Nutrition." Ten patients were fed wheat dextrin over a 31-day period. The study found the wheat dextrin helped improve digestive disorders such as constipation and improved the absorption and retention of calcium and magnesium. Wheat dextrin used as dietary fiber may cause slight stomach pain, bloating or gas. While wheat dextrin is considered a gluten-free starch by the FDA's definition, small amounts of wheat may be digested or the product may contain some residual gluten. People with celiac disease should consult their physician before consuming any product containing wheat dextrin. Xanthan Gum: Xanthan gum thickens foods and adds volume to breads made without gluten. You find it on ingredient labels for a variety of foods, from cottage cheese and ice cream to baked goods and salad dressing. While it sounds like a processed food, xanthan gum is all natural and is safe for most people to consume. Xanthan gum serves a function but offers no nutrition, so you do not need to seek it out.