How to create sanding effects with: Tapioca Maltodextrin.
Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a creamy-white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of natural sodas and candy.
Production:
In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for celiacs that it may contain gluten, maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.
In this case, the specific one we will use for this course will be derived from tapioca. Due to the indulging and fat like properties, which this particular derivation gives to the sanding.
While considered to be a carbohydrate, maltodextrin is understood to be more easily digested than some other forms of carbohydrates, leaving behind less of the potential for health issues. This can be especially important for an individual who is trying to manage their Type 2 diabetes with their diet. Usually made from rice, corn, or potato starch, maltodextrin is produced by cooking down the starch. During the cooking process, which is often referred to as a hydrolysis of starch, natural enzymes and acids help to break down the starch even further. The end result is a simple white powder that contains roughly four calories per gram, and extremely small amounts of fiber, fat, and protein.
Maltodextrin can be enzymatically derived from any starch. In the case of the tapioca one for fat sanding the worldwide-based company, National Starch Food Innovation with headquarters in Bridge water U.S, produces it under the name N-ZORBIT M℗. National Starch Food innovations holds the patent for the invention of this product. This is probably the best tapioca Maltodextrin you could find, for sanding effects along with other properties mentioned above and below.
N-ZORBIT M℗ is a tapioca maltodextrin derived from tapioca that has been specially designed to have a very low bulk density. This product is primarily used to increase the volume of dry mixes. In addition, this bland tasting maltodextrin functions excellently as a dispersant for dry ingredients in low solids preparations.
Here are some examples of Maltodesxtrin in its pure state before being applied for sanding:
How to create the sanding:
Very easy indeed. All you need to do is basically avoid any water contact in your raw elements. Either the sauce or the starch has to be absolutely (H2O Free). Why? very simple.
This effect will only work with oil based matters ONLY. Truffle oil, Clarified butter, White chocolate or dark chocolate, etc. If you wish to create some innovative flavors I recommend to create infusions of any flavor you wish, Rosemary, Sage, Any fruit, even meats after cooked if dispersed in an oil based formula, can create freaky and cool effects.
Just add in a bowl your final oil mix or chocolate mix already melted and add slowly the maltodextrin, whisking gently and adding more at the time until it becomes a sand.
The effects are very impressive. Not only in the looks area, but furthermore, in what a flavor release is concerned. Since the sanding effect will melt away with water, it is very interesting when people at the table puts the soft rocks of sand and they start to melt, bringing all the flavors back to the front. Its fun to see their faces. Try it!
Here are some examples of Maltodesxtrin in its new state after being applied for sanding:
I hope these courses had been more entertaining in praxis as it is in theory. I am confident that the execution of these techniques, will be an easy one.
As usual I will await for your valuable feedback.
Until the next course :)
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With my warmest culinary regards.
Chef. Gianfranco Chiarini.
