Description
A starch-derived powder that converts oils into free-flowing powders.
Technical
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.
Culinary Significance
Enables fat powders for texture contrast and controlled flavor release in dishes.
Science
Primary Reaction
Physical adsorption — maltodextrin powder encapsulates liquid fats via surface tension and capillary action, converting oils into dry powder form
Parameters
Temperature
22°C optimal
15°C to 50°C range
Time
2 minutes
30 seconds – 5 minutes
Equipment
High-speed blenderSieve (80-100 mesh)Vacuum sealer for storage