I'de suggest starting at Modernist Cuisine and going from there, or here's a link to an article with more resources:N Zorbit M is a maltodextrin made from tapioca starch using specific amylase enzymes to give a precise range of glucose polymers. It is then spray-dried to create an ultra-light powder. It is the micro-structure that gives N Zorbit M its unique ability to to absorb oils and fats but to remain free-flowing. The process also makes the powder highly water-soluble, so it can be readily dissolved.
I remember watching the making of a beer commercial. It was unbelievable the amount of finicky tampering going on with the beer .... just to take a photograph of some beer in a glass. Coloring agents, water sprays to create bubbles on the outside of the glass, trips back and forth from the freezer to create frost, but most interestingly, the addition of specific soaps in the beer in order to create a more stable foam leaving more time to the photographer to take photos before the foam subsides....If that plate has been "styled" for the photograph, as opposed to a real plate of actual edible food, the dust could be anything... including powdered food color or paint pigment.