if you re going to use a meat thermometer you want to be sure your thermometer is accurate you can test it for accuracy easily by inserting the thermometer two inches into boiling water at sea level it should read 212 f it will be 2 f lower than 212 f for every 1000 feet above sea level
So, it makes sense maltodextrin might be safe as well. Maltodextrin is manufactured through a chemical process called hydrolysis which converts the starch in cornstarch to sugar. Maltodextrin, however, is not the only sweetener made from cornstarch.High fructose corn syrup and crystalline fructose also are derived from this source.altodextrin from Wheat. Maltodextrin can also be manufactured from other sources including corn, potato, rice or wheat. Celiacs and those with gluten sensitivity find the mention of wheat as a source alarming.
You could find another product that does not contain maltodextrin. You could call the company and ask what the maltodextrin in the product is derived from. Or you could decide not to worry about it. Keep in mind, in the U.S., maltodextrin is still more likely to be made from a starch other than wheat.If it is made from wheat starch it is unclear how much intact gluten remains in the maltodextrin.Tests done in Europe indicate that the amount is very low (between 1 and 40 ppm gliadin or 2 and 80 ppm gluten). However, keep in mind that you are not eating straight maltodextrin.f it is made from wheat starch it is unclear how much intact gluten remains in the maltodextrin. Tests done in Europe indicate that the amount is very low (between 1 and 40 ppm gliadin or 2 and 80 ppm gluten). However, keep in mind that you are not eating straight maltodextrin.