Tapioca maltodextrin is quite simply a food starch that is moderately sweet and almost flavorless. Most starches are like flour; they take in and thicken water and sauces. However, tapioca maltodextrin absorbs and thickens fats, not water.
Tapioca is processed from dried cassava roots found as a native plant in South America. It is very light, so be careful when you open the tapioca maltodextrin container or your kitchen will end up covered in white powder.
Tapioca maltodextrin has excellent stabilizing properties, giving the food a smooth texture. Its most exciting use is in the area of modernist cooking, where it is used by chefs to transform high-fat ingredients into light powders that can be sprinkled on food to give it an exotic taste.
You can discover more information about tapioca maltodextrin from my how to use tapioca maltodextrin guide or any of the tapioca maltodextrin articles and recipes below.
An easy way to get started with modernist cooking is through the incorporation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a succulent bacon powder to be used as an entree topper.
Maltodextrin has the interesting ability to absorb fats and turn them into a paste or powder. Similar to how adding flour to water will result in a paste, maltodextrin first thickens, and then completely absorbs fats. It can also stabilize high-fat ingredients.
An easy way to get started with molecular gastronomy or modernist cuisine is through the creation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a sesame oil powder.
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