Turn fatty liquids into powders!
This is an off-white, flavorless powder derived from tapioca (cassava root), which is a starch used to absorb and thicken fat.
Tapioca Maltodextrose is used in Modernist Gastronomy to create powders from ingredients such as truffle oil, olive oil, Nutella, caramel and peanut butter.
It replaces fat in desserts, cheeses, dressings and sauces, and is used to increase the volume of dry mixes and frozen foods.
It has a very low sweetening power and does not contain any calories.
It comes in the form of a very fine powder.
It is soluble when cold and hot.
It is used as a bulking agent but can also absorb oils. In the food industry, it is used in the formulation of beverages, dairy products, candies, soups, etc.
This product is used cold or hot and will transform any ingredient with fat into a "powder".
Neutral in taste. The powder can be cooked and pan-fried to make a crunchy tile for example.
Good solubility when cold and hot. Mixed with oil (two parts Malto for one part oil), it becomes a very easy to handle powder, which dissolves completely in aqueous medium.
Mix the products together in a thermomix on speed 3 for 1 minute. The fat in the nougat cream (for example) will be completely absorbed by the maltodextrose and will be transformed into a powder with plenty of nougat flavor in this case.
By playing with the proportions of oil and maltodextrose, and by mixing less, one can create "lumps" of flavored maltodextrose. Since this is a sugar, these "lumps" can be pan-fried to caramelize the outside and make them crisp.