Comments on: Manufacturer claims Gluten-free Expandex Modified Tapioca Starch is corn-free

By: MtnHarmony

MtnHarmony — Tue, 08 Mar 2011 12:49:31 +0000

Thanks for the review. It has helped me make a more informed decision as I did not see this info on the Expandex website.

By: Carla

Carla — Thu, 14 Oct 2010 21:45:55 +0000

Hi Caryn,

Thanks for posting this great information. Since modified starches are either enzymatically processed or chemically processed and that the manufacturer, Corn Products International will not divulge which, I would assume it is chemically processed, or we would see them using “natural” somewhere on their products. You have helped me immensely in my research on this product. Thank you so very much for taking the time to do all of the leg work.

By: Adam

Adam — Wed, 25 Aug 2010 19:12:03 +0000

Just check out:

http://en.wikipedia.org/wiki/Modified_starch

I can’t believe people are still unsure. It doesn’t matter what kind of modified starch it is. If it’s modified starch it’s bad for you to say the least.

Just search “Is dextrose safe as a food additive”. I explain it all here.

By: Caryn Talty

Caryn Talty — Thu, 29 Apr 2010 17:23:15 +0000

I tried really hard to get them to divulge their process to no avail. It is proprietary, although they do claim it is non GMO. They won’t tell the public. It is my understanding that the sole ingredient is tapioca starch that they have modified. Here it is, straight from their website:

Expandex® modified tapioca starch is manufactured using a process that is proprietary to Corn Products. The modification is not a genetic modification (i.e., Expandex® is non-GMO) and the process is governed by U.S. Food and Drug Administration’s guidelines for substances that are generally regarded as safe (GRAS) in food (21 CFR 182), including the specific regulations for “food starch- modified” (21 CFR 172.892).

Please review the on-line Code of Federal Regulations Title 21 CFR 172.892 for more information.

When you read the chemical listing on the ECofFR site it really makes you pause a moment.

We do not use this product regularly in our house. I bought the product and sampled it for review purposes from a consumer standpoint and in the interest of corn allergy sufferers. It replaces the need for xanthan gum and guar gum in gluten free recipes and will have a longer shelf life than breads baked with the gums. This is what they claim on their website and I found it to be true in my kitchen as well. We did sample the bread and no one had an adverse effect from it. So I believe that their corn-free claim is legitimate. I hope this helps.

By: JM Shephard

JM Shephard — Thu, 29 Apr 2010 16:55:47 +0000

But, is there any dairy or soy in this (other than soy lecithin, which I tolerate)? Where do I go to get an ingredients list? Maybe you could publish one here???
Do you know if this is available on Amazon.com? If so, maybe a link???

By: Sean

Sean — Thu, 25 Feb 2010 18:08:52 +0000

Hi, You said: “We did bake a few of my family’s favorite bread recipes with Expandex added and were impressed with the results.”

I’m curious, did you eat them? I can’t imagine using eating a product that has “probably” been bleached and “possibly” made form a genetically modified flour. Are you recommending this product or against it, or neither?

One last thing, “The company also stated that their product is free from preservatives”.

The genetic modification of the flour and bleaching of it’s starch is, I thought they said, for shelf life???

By: mahea

mahea — Fri, 05 Feb 2010 05:33:13 +0000

Have you tried taro powder or taro flour as an alternative flour or thickener?

By: Caryn Talty

Caryn Talty — Sun, 16 Aug 2009 12:18:52 +0000

Maize starch is the same thing as corn starch in the States. We frequently travel to Ireland and most gluten free products there have corn in them in some form (labeled as ‘maize’). Maize does hold together well, but corn is frequently toxic with mold, you know– for someone with autoimmune problems, inflammation, or multiple allergies it is a very good idea to avoid corn, as it is loaded with mycotoxins (fungi). Wheat, corn, and peanuts are the top crops that are typically infested with mycotoxins. So in small doses in a healthy person it is doable, but if a person already has a compromised immune system and a known fungal issue I would say steer clear of the maize starch. I have used apple sauce, guar gum, arrowroot starch as thickeners and all work well. I agree with you on the modified starch. We try to stay as chemical free as possible in our house. Banana is also good when baking if you have an egg allergy, and so is flax seed.

By: UK company formation

UK company formation — Sun, 16 Aug 2009 12:05:46 +0000

I prefer to take only organic starch. Modified starch is not organic and consuming it for long term may show some side effect because of chemical used. I’m sure they process this starch in a facilitity that processed other supplementary products like dairy, egg, etc. This may effect badly on lactose intollerent people like me. Have you heard of maize starch? I’m hearing a lot of good reviews on this product these days.

By: Caryn Talty

Caryn Talty — Wed, 10 Jun 2009 12:36:57 +0000

I know what you mean about the corn free claim. They assured me that it was made in a separate facility. We actually live fairly close to a corn plant (less than 10 miles) and it has a very distinct odor when we pass by it on occasion. We have used the Expandex but I am not a fan of using it regularly. I tend to bake moist breads and use kefir or applesauce a lot. We also avoid yeast 99% of the time. The claim that it helps “keep” bread longer is true. I can get the same kind of consistency with guar gum.