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Dec 27, 2011 10:20 PM

tapioca maltodextrin

I have some tapioca maltodextrin. I know it can be used to make powders with oils, nut butters etc. What I want to do is use it as a fat replacer in some homemade ice cream.

I can't find any info on the web about how to do it; how much to use etc. Anyone have any ideas?

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  1. Don't know, but the l'epicerie website mentions using 2-10% as a substitute for fats, milk, gums, and stabilizers.

    Do you know how it works as a fat replacer? Just by adding solids, or is there more chemistry involved? I have only used it a few times to make nut powders, and it is not immediately intuitive how something that turns fat into dry powder can then mimic fat when mixed with liquid.

    For creamy lower fat ice creams you can also add solids with nonfat powdered milk, use atomized glucose to increase the softening effect of sugar without the full sweetness of sugar, and add alcohol, again to soften. Or get a pacojet and spin to order.

    3 Replies
    1. re: babette feasts

      Thanks! I never found the 2-10% number you mention, that is a big help! Will have to look up what a pacojet is; that's a new one for me.

      I do the cornstarch pudding, adding some irish cream liquor and espresso powder and it comes out perfect, but still freezes a bit hard for leftovers. Trying non dairy due to diet change for hubby. I'll play and see if it makes a difference. It's in the commercial low fat ice creams.
      thanks again.

      1. re: Whidster

        A pacojet is about a $4000 investment, not for home use for most of us. You freeze your base solid then the machine bores into the beaker, shaving a super thin layer as it goes. It's cool because you can do very low fat and low-sugar frozen desserts that don't rely on the usual formulas for texture.

        Are you focusing on low fat or non-dairy or both?

        If you can find atomized glucose, it is half as sweet as granulated sugar but acts the same in terms of lowering the freezing point, so it will soften the ice cream without making it too sweet. It is used as up to a quarter of the total sugar.

        I'm interested in what you find out about the tap malt because I bought two buckets of it last year, thinking I was going to put nut powder on everything, and have barely used it. I'm also playing around with my ice cream recipe, adding stabilizers (cremodan 30) and atomized glucose to see how shelf life improves. If I can use up some of that tap malt, even better!

        1. re: babette feasts

          I've eliminated dairy fat, so am using fat free half and half and almond milk as the base. My husband is prediabetic so i'm not using sugar much either. I've got his numbers very stable over the last year.
          I use the recipe, loosely, for the cornstarch ice cream. I've just mixed up a batch and will make it in my cuisinart tonight. I'll let you know how it is in a few days. it's always great from the machine, it's when it's been put in the freezer for a few days that it loses a lot.

    2. I'm trying to recreate fat free Redi whip and I wonder if you know if I can use Maltidextrin with fat free milk in my Isi whipper?

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