N-Zorbit - Tapioca Maltodextrin - A modified food starch that thickens and stabilizes fatty compounds. Used by chefs to turn fat and oil in granular powder form that reconstitutes instantly in your mouth.
Tapioca maltodextrin is produced from tapioca starch by a natural enzymatic process to give desirable fat-like and stabilizing properties. These maltodextrins can be used as a fat-replacer in desserts, cheese products, and ice cream. Some of the benefits include the neutral flavor which makes it an excellent flavor release with improved smooth texture. Maltodextrins can gel in cold water, has a high water binding capability and has good freeze/thaw stability. The off-white color and low application rate of 2% to 10% makes it a great substitute for fat, milk, gums and other stabilizers.
Tapioca Maltodextrin has a smooth texture that makes it an ideal fat substitute in desserts and sauces. It is often used as a vegan gelatin.
In molecular gastronomy and modernist cooking, Tapioca Maltodextrin (specifically N-Zorbit M) is used to powder fats. N Zorbit M can transform anything with enough fat into a melt-in-your-mouth powder. You can turn non-fat liquids into powder just by adding heavy cream.
Some common powder flavors derived from tapioca maltodextrin N-Zorbit M are olive oil, nut pastes, peanut butter, bacon.