Maltodextrin

Maltodextrin is a light white powder obtained from starch (corn, potato, or tapioca), prized in molecular cuisine for its unique ability to turn fats and oils into a dry loose powder. This opens the way to unexpected textures and presentations.

The principle is simple: maltodextrin has a porous structure and greedily absorbs fat. If it is mixed with an aromatic oil, melted chocolate, peanut paste, or olive oil, the liquid fat “disappears”, and in its place a light, melt-in-the-mouth powder forms with the concentrated flavour of the original product. Such a powder can be served as a striking dusting on a dish, and the moment it reaches the tongue it “melts” back into fat, bursting with flavour. Besides this talent, maltodextrin is used as a thickener, stabiliser, and carrier of aromas, and to add bulk without sweetness (it is barely sweet). It is one of the favourite ingredients of avant-garde cooks for playing with a guest's expectations.