What is Tapioca Maltodextrin?
Tapioca maltodextrin is a food grade dextrose made from Tapioca. Tapioca is a basically essentially flavorless starchy ingredient that is processed from dried cassava roots and is used for cooking. Tapioca is generally a native plant of America.
Maltodextrin can be derived from different plant starch sources, the most common being from corn in the US, wheat in Europe and the other from tapioca.
What Does Tapioca Maltodextrin Do?
Maltodextrin is quite simply a food starch. Most starches like flour take in and can thicken water and sauces. Maltodextrin does the opposite. It absorbs and thickens fats. It actually hates water and will turn into goo on contact. Tapioca maltodextrin is endowed with the ability to stabilize high-fat ingredients like white chocolate, foie gras and peanut butter, and can also be used as a base to health drinks, soups, and milk shakes for example.
Why Use Tapioca Maltodextrin in Molecular Gastronomy
Tapioca Maltodextrin is almost flavourless and is used to stabilise high fat ingredients which can then be transformed into powders that melt in your mouth upon