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On 6/20/2016 at 10:37 AM, paulraphael said:I think industrial makers add things like maltodextrin. It's a sugar with a high molecular weight that adds practically no sweetness ... it's more like a starch. It also has very little effect on freezing point. I haven't played with this because I'm sure there are better ways to get solids. I'd go with powdered milk first.
Is this the same thing as tapioca maltodextrin? Or are there other types of maltodextrin?
On 6/20/2016 at 10:37 AM, paulraphael said:I think industrial makers add things like maltodextrin. It's a sugar with a high molecular weight that adds practically no sweetness ... it's more like a starch. It also has very little effect on freezing point. I haven't played with this because I'm sure there are better ways to get solids. I'd go with powdered milk first.
Is this the same thing as tapioca maltodextrin?
