Tapioca maltodextrin

Maltodextrine de tapioca

What it is

Maltodextrins are starch broken part of the way down to sugar and graded by dextrose equivalent; the tapioca version sits so low on that scale that it is barely sweet, and it is light enough that a single gram fills a startling amount of jar. Its one talent is holding fat — it takes on more than its own weight in oil and stays a dry powder.

In the kitchen

Whisk it into room-temperature oil or melted fat at roughly 40 to 60 % of the fat's weight until it turns crumbly, then push it through a sieve. It dissolves the instant it meets water, so it goes on a dry plate at the last second — a smear of sauce underneath and the powder is a puddle before it reaches the table.

Goes with

Olive oil Hazelnut oil Dark chocolate Peanut Duck fat Pistachio oil Butter

Same species

Cassava Tapioca starch

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