What You Need to Know
Produced by hydrolyzing tapioca starch (Manihot esculenta) to DE 10-20, creating short-chain polysaccharides with high oil-absorption capacity. Forms spherical aggregates around lipid molecules through hydrogen bonding.
Enables fat powders for texture contrast and controlled flavor release in dishes.
Key Parameters
Temperature
22°C
15°C - 50°C
Time
2 minutes
30 seconds - 5 minutes
Equipment
High-speed blenderSieve (80-100 mesh)Vacuum sealer for storage
Steps
- 1.
Olive oil powder (Ferran Adrià, 1994): Creates flavor bursts that dissolve on contact with saliva
The Science
Primary Reaction
Physical adsorption — maltodextrin powder encapsulates liquid fats via surface tension and capillary action, converting oils into dry powder form