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]]. | 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]]. | ||
Revision as of 10:23, 6 August 2014
Maltodextrin is a starch derived from corn, rice, potatoes and tapioca amongst other things. In 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 to make powders from fatty ingredients such as olive oil.