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Tapioca Maltodextrin

trev_teich

Are there any general guide lines on the best way to store products made with Tap-malt? (e.g. "sand") Of course it would depend on what you put into it. Could silica packets, or a sachet of calcium chloride help?

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Chris_Young_80640

Vacuum packing would be my first choice.

trev_teich

Okay, cool. I don't know why I didn't think of this. How long in advanced can I make the sand do you think.

Chris_Young_80640

Unless the oil is prone to going rancid quickly (fish oils) you can make really far in advance. Cake mixes that add oils this way sit on the shelf for months.

trev_teich

Understood. Thank you once again.

grant

I store our prepared powders in loosly sealed vacuum pouches with silica packets. Long term in the freezer.

Brendan_Lee_56950

Good call on the silica packets, I just bought some of those!

Jack_Mayer_85396

@Grant - are those the little desiccant packets? Useful for storing sodium citrate and Xanthan? @B- where did you get yours? Thanks

Brendan_Lee_56950

Amazon. I think a 20 pack was like $4-5

Jack_Mayer_85396

cool, thanks. I've got to put an Amazon order together anyway ...

Brendan_Lee_56950

These are the ones I bought.

http://www.amazon.com/gp/product/B0038N30OY/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

grant

@jack mayer

yes- they are great for keeping anything dry. The food grade packets some in sizes that are rated for a certain volume of space and ultimately(but harder to measure) an amount of water from the environment. They are in almost every dry food item that you buy that is even the slightest amount hygroscopic.

Jack_Mayer_85396

@Grant - thanks! I'll get some to put in the containers where I'm storing my chemicals.