Hi, first post on the site, hope I'm doing this right. I just learned about tapioca maltodextrin recently and am pretty interested in using it to make a sweet powder to serve with a dessert (rather than a savory one, which seems to crop up more when Googling), but very inexperienced when it comes to anything modernist.
My hangup is on the fat medium - I'd love to make a fruit or citrus powder, but the water content of fruit seems like it'd be a deal breaker. Can I infuse a neutral oil and powder that? What is the space of possibility there? Would a sweetened heavy cream work, or is the water there also a problem? Right now, powdering coconut oil seems like a strong contender, or maybe some almond butter? Anyone have experience with this?