Tapioca Maltodextrin

Tapioca Maltodextrin: Converting Fats and Salts into Powder 

Tapioca maltodextrin is a fine white powder derived from tapioca starch that has the unusual property of absorbing fats and oils and converting them into a dry, free-flowing powder without altering their flavour. In the salt powder for these shoestring fries, a small quantity blended with fine salt and dried thyme produces a powder that coats the fries evenly and clings to the surface rather than falling to the bottom of the bowl as flaked salt does. The result is more consistent seasoning in every bite. It is entirely optional - a well-ground fine sea salt with thyme works perfectly well - but maltodextrin is worth keeping in a professional or enthusiast kitchen as it opens up a range of other applications: converting infused oils, rendered fats, nut butters, or even olive oil into powders that can be used as coatings, dustings, or dissolving garnishes. It is flavourless, stable at room temperature, and widely available from specialist food suppliers and online retailers.