Maltodextrin: Difference between revisions

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Maltodextrin is a starch derived from [[corn]], [[rice]], [[potatoes]] and [[tapioca]] amongst other things.  In [[Molecular gastronomy|molecular gastronomy]] maltodextrin from [[tapioca]] is usually used.  It is a weak form of [[sugar]], being far less sweet than the [[sugar]] we would use in baking and in the commercial food industry it is used make soft, low [[fat]] baked items.  Because it is water soluble and absorbs [[fat]], it is used in [[Molecular gastronomy|molecular gastronomy]] to make powders from fatty ingredients such as [[olive oil]].