Originally Posted by Eric Galloway
I believe that the tapioca-maltodexterin method (60%fat-40%enzyme) will give you the powder result, but if you want great flavor you should cure your foie , make a mousseline and add transglutaminase in the process...it's another (expensive) enzyme that is used to create the protein noodles that is seen in molecular cooking, i.e. fish noodles. The reason I mention it is because it binds together the amino acids glutamine and lysine and those acids are what really develops flavor. MSG=amino acid. Your powder should turn out much more flavorful and smooth.
As far as I am aware, meat glue has no flavor development properties. It is true that is binds the two amino acids together, but where did you learn that meat glue adds flavor? It is also true that MSG is also an amino acid, but meat glue and MSG are two separate things.
Again, TG's purpose it to bind protein, not develop flavor. It seems that adding TG to a foie mousse or powder would be a huge waste of TG. Do you have a source on this?
And yes, the tapioca maltrodextrin is the way to go to make an edible powder from different types of fat. Use with care--it can easily become gimmicky and silly when not used right. But it can also be a great way to use up leftover foie cooking fat and or scraps from butchering.