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. 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:
Coconut oil Powder
Peanut Butter Powder
White Chocolate Powder