Powderizing is the transformation of liquids with high-fat content into a fine powder. The additive that makes this technique possible is called maltodextrin and is derived from tapioca sugar, which comes in the form of a very low-density powder.
The transformation into powder is a very straightforward process: simply add maltodextrin powder to a high-fat preparation and blend until you get the desired powdery texture. The solid ingredients must first be liquefied and it may be necessary to pass the powder through a sieve to remove any lumps.
So it’s easy to add an entirely new dimension to dishes with a powder made from olive oil, chocolate, peanut butter, or even bacon! By reducing the proportions of maltodextrin in the mixture, it is also possible to create flavored “lumps” that can be caramelized and crisped on the outside.
Be sure to check out our recipes to put this technique into practice.