Zorbit is maltodextrin derived from Tapioca that has been specially designed to have a very low bulk density. It is a carbohydrate obtained from tapioca molecules, which have been broken down. It has low sweetening power and does not add calories. Employed as a bulking agent, it can also absorb oils. Used in the food industry in the preparation of beverages, dairy products, candies, soups and many other products. Its primary use is to increase the volume of dry mixes. In addition, as it has a bland taste it functions excellently as a dispersant for dry ingredients in low solids preparations. Zorbit is a very fine powder and is readily soluble when cold or hot. It becomes a manipulable powder when mixed with oil (2 parts Zorbit to 1 part oil) and dissolves completely on contact with an aqueous medium. Great for making "soil" both savoury and sweet. Can be used as a replacement for sugar in savoury ice cream or sorbet. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Kosher friendly, Halal friendly.
- Very fine powder. Readily soluble with cold or hot
- Becomes a manipulable powder when mixed with oil (2 parts Zorbit to 1 part oil) and dissolves completely on contact with any aqueous medium
- Mix with fats and oils to make a powder
- Create chocolate powder to garnish desserts or to coat truffles
- Turn olive oil to powder and sprinkle over salads
- Suitable for Vegans, Non-GMO, Gluten Free, Kosher friendly, Halal friendly
How to use: Zorbit is readily soluble when cold or hot. It becomes a manipulable powder when mixed with oil (2 parts Zorbit to 1 part oil) and dissolves completely on contact with an aqueous medium.
Storage Conditions: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.
Dietary Information: Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Kosher friendly, Halal friendly.
Derived from Tapioca
Based on typical content/100g: Energy: 17kj/4kcal, Fat: 0.15g, Of which saturates: 0.1g, Carbohydrate: 97g, Of which sugars: 0g, Protein: 0.5g, Salt: 0.2g.
