Tapioca Maltodextrin, 454g

Typically used for: Transforming fatty/oily liquids into powders.

Origin: Derived from tapioca that has been specially designed to have a very low bulk density.

Characteristics/Application: Blend with hydrocolloids to help dispersion in liquids and avoid lumps.

Stabilize high-fat/oil ingredients which can then be transformed into powders i.e. truffle oil, chocolate,

bacon fat, olive oil. Dissolves in the presence of water.

Usage level: 20-80%