Tapioca Maltodextrin N-Zorbit M is a modern starch thickener that is designed to have a very low bulk density making it ideal to increase the volume of dry mixes and to stabilize high-fat ingredients which can then be transformed into powders



Tapioca maltodextrin is a type of food starch derived from tapioca that is used as a food additive to add bulk to and stabilize certain substances. It is a versatile, food-grade dextrose that comes in the form of a very fine powder and is used to replace fats in cheese products, puddings, ice cream, and desserts. With the additive, the volume of these materials increases without adding extra calories or sugar. Its most exciting use is in the area of molecular gastronomy, where it is used by chefs to transform high-fat ingredients into light powders that can be sprinkled on food to give it an exotic taste. Found in sauces, sports drinks, and baby food in various industries, it is also utilized as a base for milk shakes, health drinks, and soups.


One of the most novel applications of tapioca maltodextrin is in the area of molecular gastronomy, where it is used by chefs to turn substances like olive oil, bacon, and peanut butter into powder form. Chefs use it to add flavor and texture, and it gives a surprising new dimension to their culinary creations. The powdery substance, when used in a dish, reconstitutes instantly on the person’s tongue, releasing a potent flavor. Some exotic powders made this way include olive oil, caramel, and coconut oil powders. Bacon, nutella, and caramel are some additional powders that can be made.

The process of converting a high-fat substance into a powder form with tapioca maltodextrin is simple. The fat, if solid, is first liquefied and chilled. It is then mixed with the maltodextrin at a ratio of 60 percent of the fatty substance to 40 percent maltodextrin. This is then pureed in a blender and passed through a tamis to obtain a fluffy powder. Tapioca maltodextrin is widely used by molecular gastronomists and chefs to create innovative recipes that delight their customers.


Regular maltodextrin also has a high glycemic index rating, which means it can spike your blood sugar. While more research is needed in human subjects, studies using laboratory mice found that sugary maltodextrin promoted the growth of unhealthy bacteria, which damaged the intestine and increased the risk of inflammatory disease, according to a review in the journal PLoS One in July 2014. The consumption of maltodextrin has similar side effects and health risks as most food additives. These side effects include allergic reactions, unexplained weight gain, bloating and flatulence. Specific allergic reactions associated with the use of maltodextrin include rash, asthma, itching and difficulty breathing. If you experience any allergic reaction or other side effect after consuming maltodextrin, you should discontinue use and consult with a medical professional. If you’re using maltodextrin supplements, depending on the brand you buy, they may have 200 to 250 calories per serving, plus more calories if you mix it with a caloric beverage such as fruit juice. If you’re not active enough to burn all the calories, maltodextrin supplements can lead to weight gain.



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Source: MolecularRecipes, http://www.molecularrecipes.com/hydrocolloid-guide/tapioca-maltodextrin-n-zorbit-m-2/

WiseGeek, http://www.wisegeek.com/what-is-tapioca-maltodextrin.htm

LiveStrong, http://www.livestrong.com/article/502241-the-risks-of-maltodextrin/

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