Maltodextrin is a carbohydrate produced by the hydrolysis of starch, in this case tapioca. It has the ability to thicken and stabilise fatty compounds. Used by pastry chef Alex Stupak of Alinea to turn peanut butter in granular powder form that reconstitutes instantly in your mouth. Some of the benefits include the neutral flavour which makes it an excellent base for any flavour. Maltodextrins can gel in cold water, has a high water binding capability and has good freeze/thaw stability. The off-white colour and low application rate of 2% to 10% makes it a great substitute for fat, milk, gums and other stabilisers.