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22Jan/1119

Converting High-fat Liquids into Powder

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Another technique of molecular gastronomy chefs is to convert liquids with high fat content into powder using a specific type of Tapioca Maltodextrin called N-Zorbit M. This type of Tapioca Maltodextrin is derived from tapioca that has been specially designed to have a very low bulk density. It is very light, so be careful when you open the recipient with the Maltodextrin or your kitchen will end up covered in white powder.

Tapioca Maltodextrin is used in the food industry to increase the volume of dry mixes and frozen foods. It is moderately sweet or almost flavorless. In molecular gastronomy, Tapioca Maltodextrin is used to stabilize high fat ingredients which can then be transformed into powders.

oilive-oil-powder

This technique is very easy and will definitely surprise your diners. It is a great way of transforming regular ingredients from liquid or solid into powder to add a new dimension to your dish. The powder melts in your mouth as soon as it gets in contact with your tongue. The sensation is pretty cool.

The process of converting a high-fat liquid into powder is very simple. The high fat ingredient should be liquefied first if it is solid, chilled and then mixed with Tapioca Maltodextrin using a starting ratio of 60% fat to 40% Tapioca Maltodextrin. More Tapioca Maltodextrin should be added if necessary. To make the powder fluffier, it is then usually passed through a tamis.

These are some example of powders created by molecular gastronomy chefs:

Olive Oil Powder

Caramel Powder

Nutella Powder

Coconut oil Powder

Bacon Powder

Peanut Butter Powder

White Chocolate Powder

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  • Drgoatlord

    You can add fat to non fat liquids to turn it into powder easily with heavy cream

  • Anonymous

    Sorry, I have no idea.

  • England31

    anybody ever try making yogurt into powder?? didnt seem to work for me but peanut butter worked awesome!!!

  • Freddie Famble

    question, this 60/40 ratio is it by weight of both ingredients?

    • QuantumChef

      Yes

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  • http://www.facebook.com/chad.brite Chad Brite

    Will this technique work with eggs? Such as a Semifreddo.

    • QuantumChef

      Never tried but I suspect it won’t. Please let us know what happens if you try!

  • SFeater

    could you flavor a neutral oil to make other flavors of powder?

    • QuantumChef

      Yes, you can use any flavored or infused oil.

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  • SFeater

    Do you have any sources that describe the chemical reaction taking place. I want to do this for my 8th grade science class, I did sphereification last time, it was great. My classmates liked it so much they want me to do another molecular gastronomy project. I thought nutella powder would go over well. But I need some science to explain the process.

    • Craig Field

      you use tapioca maltodextrin to transform and type of lipid or fat into a powder. its usually a 60% fat 40% malto ratio, but more malto may be needed depending on your application!

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  • Jason Gomez

    will it work with coconut milk?

    • QuantumChef

      I don’t think the fat content is high enough but it may work with coconut cream.

  • Mary M

    Would it work with buttercream icing? I.e. an icing (frosting if you are in the USA ;-) ) made with 1 part butter to 2 parts powdered sugar? The type you usually see on cupcakes.

    • QuantumChef

      I am guessing here but I think it should work since you only have solids and fat.

  • Mavis Moog

    What is the GI of this product? Can a diabetic eat it safely?

  • Melangelle

    wonder if you could do this with pot butter

  • tjj222

    Hi is this shelf stable and for how long?

    • QuantumChef

      Yes, just store it in a sealed container. How long depends on the ingredients your are using but olive oil powder for example can be stored several days or weeks.