Maltodextrin

Maltodextrin is a type of polysaccharide that can be produced by the hydrolysis of starch, such as that derived from cassava. It is usually sold as a powder that weighs little and that pours easily. It is only slightly sweet, has practically no taste, and can serve as a thickener and prevent the formation of crystals in ice cream and sorbet. Maltodextrin has found its way into modernist cuisine because it can turn fats and oils into powders that release taste substances in the mouth when they are mixed with saliva. To do so, liquid fats or oils, in liquid form, are mixed with maltodextrin to make a paste that is then put through a sieve and dried. A more elaborate procedure utilizes a spray-drying technique to produce a powder that melts on the tongue, almost like snow.