Tapioca Maltodextrin

Tapioca Maltodextrin (all you need to know)

Tapioca Maltodextrin (some manufacturers may also call it “N-Zorbit M”) is a modified tapioca starch. As you might remember, from my video on Kuzu, natural starches absolve water and get swallen by it. Therefore, that’s how they thicken liquids. However, natural starches are sensitive to acidity, sugars & fats! In other words, natural starch will not interact in any way with products high in fats. Fat will coat the starch molecule and prevent it from absorbing water. That’s exactly where modified starches come in place. Tapioca Maltodextrin was modified in a way that it can interact with oily & fatty products. It also does not require any heat exposure to get activated, unlike natural starches. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] With TM you can make powders out of any oily/fatty products. Think about Nutella, caramel, Parmesan cheese, walnut oil, hazelnut oil, etc. The other cool property of TM is that it increases the volume of the end product. This property is often used by commercial food manufacturers, who powder different fatty products to make them less fatty and lower in calories, while remaining the same volume. And finally, it’s worth noting that while TM does not give any off or starchy taste to the end product, if you are working with ratios above 50-60% it will give a very slight sweet taste (like in Peas & Nori tarlets example). If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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