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Question on powdered fats.

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This topic contains 2 replies, has 2 voices, and was last updated by  rms311 5 years, 5 months ago.

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  • #8643

    rms311
    Participant

    Will powdered fats (olive oil, peanut oil, etc) produced via mixing with n-zorbit-m spoil quicker than their liquid counterparts?

    #8708
    Kevin Liu
    Kevin Liu
    Moderator

    rms311: Probably not, but without a test, we can’t know for sure.

    Liquid oils do not “go bad” per se, rather they will go rancid – a chemical change that results in an off-flavor in the oil. Exposure to air, heat, and sunlight will increase the rate at which oils go rancid.

    N-zorbit-m should actually reduce the amount that oils are exposed to the atmosphere, as the powder functions by forming a protective barrier around oil molecules. With that being said, it’s important to store powderized oils in an air-tight container in a cool, dark place.

    N-zorbit-m and other maltodextrins can spoil if exposed to moisture; take care to avoid powderizing oils in particularly humid environments.

    Hope that helps, and always: if in doubt, throw it out.

    #8709

    rms311
    Participant

    Thanks Kevin. I was thinking along those same lines, but really have no experience with powdered fats. Oxidation was my major concern. Your answer seems logical enough, but I’ll be sure to give it a few test runs.

    A few buddies and I are in the middle of developing a pretty cool product that uses aspects of molecular gastronomy, I may or may not have a few more questions in the near future. Thanks again for your response! 🙂

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