Message 23832 of 39188 in General Discussion

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Allow me to jump in with this post from The Art of Drink that discusses using 
maltodextrin as substitute for egg whites to thicken your sours.

http://www.theartofdrink.com/blog/2006/01/maltodextrin.php#more

Here's the meat of the article: 

"For cocktail purpose’s, we can use maltodextrin to add a smooth silky texture 
to drinks, or we can use it to help create a nice stable foam head on a 
cocktail. It is also slightly sweet, so we can use it to provide some 
balancing sugar to sours and other drinks that use sugar."