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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Other › General Conversation › Question on powdered fats.
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Will powdered fats (olive oil, peanut oil, etc) produced via mixing with n-zorbit-m spoil quicker than their liquid counterparts?
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.
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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