What is maltodextrin tapioco?
6 It is a universal dextrose at the level of food that comes in the form of a very fine powder and is used to replace fats in cheese products, puddings, ice cream and desserts. With the additive, the volume of these materials increases without adding additional calories or sugar. Its most interesting use is in the field of molecular gastronomy, where chefs use them to transform high -fat components into light powders that can be sprinkled for food to give it an exotic taste. It is located in sauces, sports drinks and baby food in various industries, it is also used as a base for milk, health drinks and soups. Maltodextrins in general can be obtained from any type of starch such as barley, wheat and potatoes. Tapioca maltodextrin is widely preferred because it has no color, smell, taste or taste and can therefore be added to any food without causing changes in taste. It also has excellent stabilization properties, giving food a smooth texture. All these factorIt makes it an excellent substitute in the food industry for gums, fat, milk and various stabilizers.
dextrose is completely dissolved in any liquid medium and it is an easily digestible food that is easily absorbed by the body. When adding to the water, it forms a gel and shows high capacity of water binding. It also freezes and expands, so it can be used to increase most materials such as frozen foods and dry mixtures. Blandness tapiocci of maltodextrin makes it an excellent scattering for different types of dry ingredients. It can increase volume without adding greater sweetness, which is a very useful vdiabetic industry.
One of the most new applications of tapioco maltodextrin is in the area of molecular gastronomy, where chefs use them to rotate substances such as olive oil, bacon and peanut butter into a dusty form. Chefs use it to add taste and texture and their culinary creations D dIt is a surprising new dimension. The powder substance, when used in a bowl, immediately reconstructs the tongue of the person and releases a strong taste. Some exotic powders that are carried out in this way include olive oil, caramel and coconut oil powders. Bacon, nutella and caramel are some other powders that can be made.
The process of converting a high -fat substance into powdered maltodextrin is simple. Fat, if solid, is first liquefied and chilled. It is then mixed with maltodextrin at a ratio of 60 percent oily substance to 40 % maltodextrin. This is the puree in the blender and passes tamis to get a fluffy powder. Tapioca maltodextrin is widely used by molecular gastronomic and chefs to create innovative recipes that will delight their customers.