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Maltodextrin is a fascinating ingredient that can turn oil and fat into a powder. Maltodextrin is also used to thicken and stabilize high-fat ingredients, and help other ingredients disperse by preventing clumping.

Maltodextrin, commonly called N-Zorbit M, is a sweet polysaccharide produced from starch, corn, wheat, tapioca or potato through partial hydrolysis and spray drying. A common type for cooking is tapioca maltodextrin. In addition to N-Zorbit M and Tapioca Maltodextrin, maltodextrin is occasionally referred to as Malto and Maltosec.

It has a naturally sweet flavor which, while subtle, is often used to replace sugar in recipes because it has fewer calories than sugar and is easily absorbed and digested by the body in the form of glucose. Maltodextrin also helps lock in aromas, making dishes more fragrant.

You can read more information about maltodextrin from my how to use maltodextrin guide or any of the maltodextrin articles and recipes below.

Maltodextrin Recipes and Articles

Maltodextrin and N-Zorbit M

Maltodextrin has the interesting ability to absorb fats and turn them into a paste or powder. Similar to how adding flour to water will result in a paste, maltodextrin first thickens, and then completely absorbs fats. It can also stabilize high-fat ingredients.

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