N-ZORBIT M is a tapioca maltodextrin derived from tapioca that has been specially designed to have a very low bulk density. It dissolves completely when in contact with any aqueous medium. This product is primarily used to increase the volume of dry mixes and frozen foods. In addition, this bland tasting maltodextrin functions excellently as a dispersant for dry ingredients in low solids preparations. Can stabilize high-fat ingredients and which can then be transformed into powders.
Fats should be liquefied, chilled, and mixed with a starting ratio of 60 percent fat to 40 percent tapioca maltodextrin. Puree together in a Robot Coupe and pass through a tamis for a fluffier powder.
Slowly add fat based medium, like olive oil and whisk together, and use directly, sieve, or reserve for later use. Dosage 20-100%.
Product: Tapioca maltodextrin.
Technique: Fat powder.
Component: Nutella powder.
150 grams “Nutella”
50 grams Tapioca maltodextrin
Mix the nutella into the tapioca maltodextrin with a spatula. Serve immediately, or tamis through a fine mesh sieve, and reserve dry. Alternatively, form into balls, and either serve in this state, or lightly brown in a hot non-stick pan.
For the Nutella:
200 grams Praline paste
100 grams Butter
75 grams Chocolate (64% cocoa)
Soften the butter and cream in a food processor. Add the praline paste at room temperature, and finally the warm, melted chocolate. This product is shelf stable for up to 1 year.
For the Praline paste:
200 grams Hazelnuts
120 grams Sugar
30 grams Water
Prepare a praline in the traditional style: dissolve the sugar in the water and cook to 121C (string sugar). Add the hazelnuts and “sablee,” or stir until white and cool and powdery. Remove the hazelnuts from the pan and place in a clean pan, cooking carefully over high heat until first colored, with a gradual reduction in heat until the nuts are reddish brown and no raw sugar lumps remain. Allow to cool, roughly chop with a knife, and process in food processor until creamy.
Tapioca Maltodextrin (Brand name: N-Zorbit) is a free flowing powder with a low bulk density provides a high surface area suitable for adsorption of oils and fats. Typically, 2 parts oil to 1 part N-Zorbit can be used to form a free-flowing powder. The caloric value of Tapioca Maltodextrin is equivalent to that of other carbohydrates on a weight basis, however it is typically 1/5 to 1/10 of the calories on a volumetric basis. Therefore it is an attractive bulking aid for low calorie, or artificially sweetened dry mixes.
Valuable applications include, but are not limited to the following: a dispersant for dry mixes which would otherwise clump upon reconstitution; a diluent for concentrated ingredients like spice blends; a plating agent for oil based ingredients; a grinding aid for high oil or fatty products such as nuts, so that they can be ground into a free flowing powder.