Maltodextrin Food Service

Maltodextrin Chef Lab is a plant-based polysaccharide with a neutral flavor, used as a technical ingredient in modern cuisine and pastry.

It acts as a powerful texturizing agent that can absorb and transform fats into powder, making them easier to handle in dry or semi-dry preparations. It adds body and volume without adding sweetness, making it an ideal ingredient for deconstruction techniques and creative cuisine.

FORMAT: 500 g

INGREDIENTS:

Maltodextrin (plant-based polysaccharide).

DOSAGE AND USE:

Use as a texturizing agent and fat carrier in food preparations.

Recommended dosages:
Conversion of fats into powder: 30–100 g of maltodextrin per 100 g of fat
Texturizing dry mixtures: 10–50 g/kg
Adding body to formulations: 20–80 g/kg

Mix directly with fats until a dry, loose texture is obtained. It can be incorporated into flavored powders, toppings, or dehydrated bases.

APPLICATIONS:

Modern cuisine and deconstruction

Transformation of fats into powder

Toppings and dry finishes

Technical pastry

Formulations with no added sweetness