Maltrodexin

Will Goldfarb introduces tapioca maltodextrin, an ingredient commonly used in restaurant kitchens to turn fats into powders. Goldfarb demonstrates how tapioca maltodextrin can turn a homemade chocolate-hazelnut-praline spread into “nutella soil”, which can be sprinkled on toast, cereal, ice cream, and many other desserts. Tapioca maltodextrin isn’t usually found in stores but can be ordered online. [] Tapioca maltodextrin is a modified food starch. Instead of thickening water-based liquids, it thickens and dries up oils, turning them into powders. Absolutely fascinating stuff. It is just an incredibly light powder, and you simply stir it into any fatty substance, like olive oil or peanut butter, until it is dry and then push it through a fine sieve. The most amazing part is that when you put the powder in your mouth it just instantly melts back into a luscious liquid. It makes a very entertaining element on a plate. I recommend working with it in a bowl in the sink to keep the powder mess to a minimum. I haven't found it necessary to measure it, just start with maybe twice the volume of the fatty ingredient, and keep stirring it in until the magic happens. Virgin coconut oil is tasty stuff. It is solid at room temperature, and has an enticing coconut aroma and a slightly sweet flavor. Spectrum Organics makes a good one, readily available at Whole Foods and good natural foods stores. Raw-food folks are really into it for various health benefits. I don't know much about that, but I do know it tastes really good. To use it with the tapioca maltodextrin, you need to melt it first, which can be done conveniently on low power in the microwave, or with a double boiler. []

Ideal for molecular gastronomy techniques

- Transformation: used for converting fats into powder and as a bulking agent

- Create caramel powder, olive oil powder, nutella powder and more!

Experiment the most popular molecular gastronomy techniques created by famous chefs like Ferran Adrian and Heston Blumenthal. Unleash your creativity and surprise your diners with amazing dishes.

Tapioca Maltodextrin is used for converting fats into powder and as a bulking agent http://store.molecularrecipes.com/tapioca-maltodextrin-2-oz/