Dextrinated Wheat Flour
Dextrinized wheat flour is essentially a heat-modified wheat starch and is GRAS. It contains gluten and must be declared per FALCPA and EU Regulation 1169/2011 as a major allergen.
What it is
Wheat flour partially dextrinized by dry heat (and sometimes mild acid), breaking starch into shorter dextrin chains for improved solubility and browning.
Functional starch/binder/thickener; aids extrusion, browning, and crisping.
Why it's flagged
- wheat/gluten allergen
- trace acrylamide formation
- high glycemic response
What regulators actually say
"The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identifies wheat as one of the major food allergens."
"Acrylamide forms from sugars and an amino acid (asparagine) that are naturally present in food... during high-temperature cooking."
Regulatory status
United States — FDA
GRAS food ingredient; wheat must be declared (FALCPA).
European Union — EFSA
Permitted food; wheat (gluten) is a mandatory allergen declaration under Regulation (EU) 1169/2011 Annex II.
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