Features
Soluble in water, both cold and hot but insoluble in oil, so it gives it a great capacity to absorb fats. Its absorption power is such that it remains in a dry state even mixing with twice as much fat as Malto.
Comes in white powder form, with a slightly fresh and sweet, nuances almost neutral in flavor.
Applications
As a drying agent of all types of fats and oils, it allows to produce powder, soft cookies, melt-in-the-mouth shapes, rocks, dust, sands or earths, and even crunchy sheets. Resists cooking and drying.
Interesting also as a dough binding agent (mixed with water or liquid before mixing with the rest of the ingredients and cooked at low temperature).
Curiosities
Tapioca maltodextrin has played a key role in the development of snacks, biscuits and smoothies for athletes, and has a large presence in the food industry, due to its ability to retain fats and release them in contact with an aqueous medium such as saliva.
Dosage
Q/S
Its is normally applied in a weight ratio of 60% oil to 40% high Malto, although its effectiveness will depend on the type of fat used.
In case of diluting it in water to obtain the cooling effect, the proportion is usually 2x (twice as Malto as water).
