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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