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Description:
Zorbit (also called N-Zorbit) is a tapioca maltodextrin derived from tapioca that has been specially designed to have a very low bulk density. A very fine powder, it 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 any aqueous medium. Mix with fats and oils to make a powder. For example: Create a white chocolate powder to garnish desserts or to coat truffles, or turn olive oil to powder and sprinkle over salads.
Zorbit is a carbohydrate obtained from cornstarch molecules, in this case, those of tapioca, which have been broken down. It has low sweetening power and does not add calories. It is employed as a bulking agent, but can also absorb oils. Used in the food industry in the preparation of beverages, dairy products, candies, soups, and so on. This product is primarily used to increase the volume of dry mixes. In addition, this bland tasting maltodextrin functions excellently as a dispersant for dry ingredients in low solids preparations. Great for making 'soil' both savoury & sweet. Can be also be used as a replacement for sugar in savoury ice cream or sorbet.
Food Additive Information:
This product is a food supplement or additive and is highly concentrated. Should be diluted and not directly consumed in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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