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All Ingredients

Q. Where are GPC ingredients manufactured?
A. GPC ingredients are manufactured in the United States.

Q. Can I purchase GPC ingredients outside the United States?
A. GPC is a global company with ingredients available through a network of agents and distributors around the world.

Q. Are GPC ingredients Kosher and Halal certified?
A. Yes. To obtain certificates, please visit the certificates section of this website.

MALTRIN® carbohydrate ingredients

Q. What is maltodextrin?
A. The Food and Drug Administration (FDA) defines maltodextrins, (C6H10O5)n•H2O, CAS Reg. No. 9050-36-6, as non-sweet, nutritive saccharide polymers that consist of D-glucose units linked primarily by alpha-1-4 bonds, having a DE less than 20. They are prepared as a white powder or concentrated solution by partial hydrolysis of corn starch with safe and suitable acids and/or enzymes.

Q. What are corn syrup solids?
A. MALTRIN® corn syrup solids are defined by the FDA as dried glucose syrup with a DE of 20 or higher.

Q. What is DE?
A. Dextrose Equivalent (DE) is a quantitative measure of the degree of starch polymer hydrolysis. It is a measure of reducing power compared to a dextrose standard of 100. A higher DE indicates a greater extent of starch hydrolysis. As the carbohydrate slurry is further hydrolyzed (higher DE), the average molecular weight decreases and the carbohydrate profile changes accordingly.

Q. Are GPC maltodextrins, corn syrup solids and starches safe for use by patients with celiac disease?
A. GPC maltodextrins, corn syrup solids and starches are made from corn, not wheat, barley, oats or rye. Celiac patients should follow the advice of their physicians.

Q. Is maltodextrin safe for use by diabetics?
A. MALTRIN® maltodextrin’s glycemic index should be considered metabolically equivalent to glucose (dextrose). Diabetics should follow the advice of their physicians.


Q. What is modified starch?
A. Modified starches are regulated as food additives under 21CFR172.892. Reagents, levels and combinations permitted are all outlined within this regulation.

Starches are subjected to chemical modification to improve overall flavor, texture and appearance of foods that are to be eaten except immediately after initial cooking.

The modification of starches provides soft gel, firm gel, extended shelf life, moisture management, adhesion, film forming, emulsification and viscosity control that would not be possible with starches, as they are found from plant sources.

MALTRIN® is a registered trademark of Grain Processing Corporation.

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food + beverage news

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  • 1.22.2016
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  • 5.19.2015
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  • 4.2.2014
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    Food Product Design writes an editorial on GPC
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