- Joined May 30, 2016
I'm interested in low-cal, no-oil salad dressings. Of course, the best are ones that are slightly clingy. There are at least two ways to achieve this clinginess, I understand. One is with cornstarch, heated with water to thicken, and another is maltodextrin, which is available (a little less conveniently, I guess) at brew supply stores. Of course, the latter is made from the former, and can be a bit sweet. Any information on which is best to use cooking- preservation- or taste-wise? For that matter, I have to assume that corn syrup would be an adequate dressing thickener. Commercially, I believe that low-cal dressings use maltodextrin by default. Why?