This is a companion post to the one on Palcohol (powdered alcohol) on the Trendcasting page. It deals with the science of powered alcohol and how the product is most likely manufactured. I use the word likely as the product is proprietary and the formula is considered secret. But, we all know that proprietary never stops anyone from trying to figure out how it is made. In August of 2014, Paul Adams authored his method of making alcohol into a powder product in Popular Science, here. Other attempts have been made with varying degrees of success. But all of the ideas that I have seen use dextrin in one form or another as the starting point. And, that makes sense as dextrin is considered a safe material and can absorb liquids to some extent. The first patent to use dextrins to absorb alcohol for mixed drinks was issued to General Foods in 1974. (On Google Patents search 3,795,747).
Dextrin is a type of low molecular weight carbohydrate produced by modifying starches. The starches can be selected from corn, potato, or even tapioca. These starches are treated by various enzymes or acid hydrolysis and form a starch-type sugar. They are all water soluble but have some very distinct characteristics. In the Popular Science article, the author used a relatively easy to obtain maltodextrin. But, he also suggests that a cyclodextrin might be a better choice. And, he is absolutely correct with that assumption. We can think of maltodextrin as a one dimensional powder that has some fur-like extremities that absorbs fluids and is used in the food industry to soak up oils. It is a short chain starch sugar and is used as a food additive as well. It can be sweet like a sugar or have no taste at all. Cyclodextrin is a totally different and is also called a cycloamylose, made of molecules bound together in a ring. But, cyclodextrins have a neat little trick that makes them ideal for making alcohol into a powder.
Dextrin is a type of low molecular weight carbohydrate produced by modifying starches. The starches can be selected from corn, potato, or even tapioca. These starches are treated by various enzymes or acid hydrolysis and form a starch-type sugar. They are all water soluble but have some very distinct characteristics. In the Popular Science article, the author used a relatively easy to obtain maltodextrin. But, he also suggests that a cyclodextrin might be a better choice. And, he is absolutely correct with that assumption. We can think of maltodextrin as a one dimensional powder that has some fur-like extremities that absorbs fluids and is used in the food industry to soak up oils. It is a short chain starch sugar and is used as a food additive as well. It can be sweet like a sugar or have no taste at all. Cyclodextrin is a totally different and is also called a cycloamylose, made of molecules bound together in a ring. But, cyclodextrins have a neat little trick that makes them ideal for making alcohol into a powder.
You really don’t have to know anything about chemistry to understand why they work so well. So, if you want to, disregard the OH (hydroxyl) and O2 (oxygen) symbols just look at the shape of the material. It is a toroid and allows some materials to be trapped inside! The interior is favorable to somewhat hydrophobic (water incompatibility) materials like alcohol. But, the exterior is hydrophilic (water compatible) and dissolves easily in water. Of course this is a simplified description and does not allow for arguments about alcohol and its polarity. But hey, we are after all making powered booze.
Cyclodextrins are becoming more readily available so there will be more homemade alcohol powders in the future. Whether or not the packaged alcohol even makes sense will be determined by consumers.
Cyclodextrins are becoming more readily available so there will be more homemade alcohol powders in the future. Whether or not the packaged alcohol even makes sense will be determined by consumers.
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