Industries often need to convert liquids to powder form for ease of mixing, as in powdered baby formula that can be measured exactly to formulate one reconstituted bottle of milk while traveling. The powdered forms of some liquids allow for a higher rate of precision in measuring and as a thickening agent in products such as puddings and jelled foods. Tapioca maltodextrin is taken from tapioca starch by using a natural enzyme process that gives the tapioca maltodextrin the needed fat-like and stabilizing properties used in food products. The tapioca comes from dried, processed cassava roots. Maltodextrin is a glucose polymer created from the hydrolysis of starch. Tapioca maltodextrin turns liquids to powder form.
Liquefy the high-fat ingredient of your choice, if it is in solid form, such as solid chocolate. Chill the fat until it is about room temperature.
Weigh both the fat product and the tapioca maltodextrin. Record both measurements accurately for mixing.
Mix the high-fat food product with the tapioca maltodextrin, adding the tapioca product slowly until a powder forms. Begin with 60 percent fat and 40 percent tapioca maltodextrin. Add small amounts of the tapioca maltodextrin to the mix until you are satisfied with the results. You can strain the powder through cheesecloth if a fluffier result is desired.
Some ideas of high-fat products to turn to powder include chicken stock, whole milk, olive oil and high-fat chocolate.
It is sometimes necessary to add slightly more than 40 percent tapioca maltodextrin to the liquid. Add small amounts until it turns to powder.
Tapioca maltodextrin is tasteless and colorless, leaving the taste of the fat product as is.
Maltodextrin has not been proven safe for diabetics in large quantities.