I have learned about the oil powder only today and the Soylent 1.4 release got me quite excited. I’ve found some DIY instructions, for example this and this and here’s an old thread too. Basically, you mix tapioca maltodextrin with oil and voila, there you have the powdered oil.
This got me wondering - does it have to be specifically maltodextrin or is it possible use some other ingredient, for example isomaltulose? We already use it in our DIY recipe, so infusing it with oil would be practical.
So I tried mixing the palatinose (isomaltulose) with olive oil, and it looks like this:
which is visually pretty similar to what I’ve seen in those DIY recipes and videos for maltodextrin oil powder. It tastes mildly sweet because of the palatinose, which the maltodextrin oil powder isn’t supposed to; but in the final mix, it doesn’t really matter.
I understand that maltodextrin probably has some unique property which isomaltulose doesn’t have, and that’s why it’s used in the process. But theoretically, are there any drawbacks to using other saccharides? If I mix this oil powder together with the rest of the dry ingredients of the recipe and keep it in a dark container, will it go bad faster than keeping the oil separately in a dark bottle?
Or are there any alternatives for powdered oil which don’t use maltodextrin? I know some distributions use flax, chia, hemp seeds and heavy cream powder for fat, but I’m specifically interested in powdered vegetable oils.