N-Zorbit - Pure Tapioca Maltodextrin ⊘ Non-GMO Vegan OU Kosher Certified - 400g/14oz

I’ve been experimenting with maltodextrin powder in my kitchen, and it’s been a fun and versatile addition! It’s amazing how it can turn fat-based substances, like oils or creams, into a fine powder. I’ve used it to create powdered peanut butter and powdered olive oil, and the results are fantastic. The texture is light, and the flavor of the original substance is preserved.It’s especially great for making innovative dishes or desserts, adding a unique twist to both savory and sweet recipes. If you love experimenting in the kitchen and want to add some creativity to your cooking, this maltodextrin powder is a great tool to have on hand!

I used it for flavored olive oil and very satisfied

It did just what I wanted it too. Even though I went overboard on the Carmel. Now my imagination is going nuts all the things I can do with it.

I just received it, and I made cbd powder with it. It worked well. It does dissolve in water. I just need to figure out the best amount to put in the water so that it will remain clear. I did 1 tsp and that was too much. It was cloudy.

Having a blast with all the fun foods to experiment with. I have a sweet young lady with a feeding tube. She cannot chew or swallow food anymore. But she can "taste flavors" again. This is a dream come true.

Very interesting cooking material. If you are trying to make the fabled powered alcohol, be warned, you need 190 proof spirits to even come close to "palcohol". Using lower proof spirits, I made "no bake" cookies out of 151 rum. There is about a conventional rum shot (70 proof) per cookie. It burns your tongue as if you were eating a shot of alcohol. Very weird stuff. I can't wait to make other liquids into solids.

Amazing product. Worked as described and really was easy to use. Turned peanut butter and hazelnut spread into a delicious powder and topped ice cream. It was like magic.

It does what it's supposed to do, "dehydrates" fats. The only thing I would mention is that it's much easier to control the consistency if you add your fat to the powder and not the other way around.