Palcohol "Powdered Alcohol" gains approval.

GrowUrOwnDank

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"Palcohol" powdered alcohol wins federal approval
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  • CBS/AP
Mar 11, 2015 11:46 AM EDT

A controversial powdered alcohol product called Palcohol, intended to be mixed into drinks, has gained approval from a federal agency.
Palcohol first made news last spring when it briefly received the greenlight from the Alcohol and Tobacco Tax and Trade Bureau, before the bureau backtracked and said the label approvals had been given in error.

On Wednesday, bureau spokesman Tom Hogue told The Associated Press the issues were resolved and that four varieties of Palcohol were approved. But Hogue noted that states can also regulate alcohol sales in their borders.

The latest approval is a step forward for a small company whose product plans have already sparked controversy.

Several states have already moved to ban powdered alcohol, including lawmakers in Colorado who last month advanced legislation to temporarily halt its sale. Concerns have included abuse by minors and whether Palcohol's light weight would make it easy to sneak alcohol into public events.

Palcohol is simply freeze-dried alcohol packaged in a small, portable pouch. The powder comes in different flavors and can be mixed with water for the equivalent of an alcoholic drink.

Dr. Kennon Heard, an ER doctor and medical toxicologist at the University of Colorado, told CBS News last year that he had a number of concerns about the product. "Given the flavors it comes in, there's the potential for it to be very appealing to small children," he said.

He also pointed out that because Palcohol is an entirely new form of alcohol, there's a risk for inadvertent misuse by people unfamiliar with its potency.

"Nothing even close to this has been on the market in the recent past in the U.S., or ever," attorney Robert Lehrman told "CBS This Morning" when the product first won, then lost, its approval last year.

"Underage drinking is a big concern when it comes to powderized alcohol," said Lehrman. "I do think parents and teachers -- this probably will get their attention in a big way."

A statement on the Palcohol website says the company hopes to have the product for sale this summer. Palcohol founder Mark Phillips noted the approval of his product in an email early Wednesday morning, but wasn't immediately available for further comment.

Hogue said the bureau's evaluation is centered on whether labels accurately reflect what's in the product.

"Potential for abuse isn't grounds for us to deny a label," he said.

Previously, Phillips had said he came up with the idea for Palcohol because he wanted a way to enjoy alcoholic drinks after hiking or other activities without having to lug around heavy bottles."

CBS/AP

http://www.cbsnews.com/news/palcohol-powdered-alcohol-wins-federal-approval/
 
"HOW TO MAKE POWDERED BOOZE AT HOME"

http://www.popsci.com/article/technology/how-make-powdered-booze-home

"HOW TO MAKE POWDERED BOOZE AT HOME

FLUFFY LIKE CONFETTI AND JUST AS LIQUOROUS AS THE BOTTLED STUFF

By Paul Adams Posted April 21, 2014
2.2K

This spring, a company announced that powdered alcohol, or Palcohol, would soon be hitting the market. But in the wake of widespread worry about health risks, its approval by the Alcohol and Tobacco Tax and Trade Bureau was rescinded. Still, no amount of legislation could keep dampen the curiosity of Popular Science senior editor Paul Adams. So he whipped up his own recipe for powdered alcohol. Now you too can try eating booze—although we wouldn't recommend it.

Some truths we rarely question. The sky is blue. The sun rises in the east. Cocktails are wet. But a new product, called Palcohol, aims to crumble our everyday expectations. It's an alcoholic beverage -- in powder form. Carry a convenient lightweight packet of powder with you anywhere, and reconstitute it with water whenever you want a drink.

Palcohol will be available in vodka and rum varieties, as well as mojito, margarita, and other premixed cocktail flavors. It was officially approved by the Alcohol and Tobacco Tax and Trade Bureau (TTB) earlier this month, and Mark Phillips, its creator, says we can expect to see it in stores this fall.
But how does one make powdered alcohol? I contacted the company, but "due to the proprietary nature of it" they were unwilling to provide any details. As an incorrigible culinary experimenter, though, I happen to have some firsthand experience in this realm, so I'll tell you how I make powdered booze.

How To Make Powdered Alcohol

The only way to make unadulterated alcohol into a powder would be to freeze it solid. The temperature required to do that would destroy your tongue when you ate it though, not to mention certain other logistical concerns. The trick, therefore, is to start with a highly sorbent powder as a base, and add alcohol to it -- just enough so that the alcohol is fully soaked up, but the powder remains powdery.

The best easily obtainable powder I've found for this purpose is a specially modified starch, a maltodextrin made from tapioca and sold under the name N-Zorbit M. Each granule of this light, fluffy starch has a micro-fuzzy texture that gives it a great deal of surface area so it adsorbs liquids very well. It's popularly used in high-tech cooking to soak up fats, for instance in the "olive oil powder" recipe that appears in Modernist Cuisine. But it can also soak up alcohol pretty well.

It used to be hard to find in reasonable quantities for home use, but now you can buy it affordably from suppliers like Modernist Pantry or WillPowder. There's plenty of other maltodextrin out there, but those won't work for this purpose -- N-Zorbit is the one you want. (Other starch derivatives, such as cyclodextrins, would probably be even better for this task than maltodextrin, but those aren't as easy to find. Yet.)

1. Weigh out 100 grams of N-Zorbit into a mixing bowl. Because the powder is so fluffy and light, this will be a sizeable mound.

2. While whisking steadily, drizzle in 30 grams of high-proof spirit. I use Lemon Hart 151-proof rum. After you've stirred it in completely, the powder should be dry, but somewhat chunky. If it's still moist, sprinkle in a little more N-Zorbit.

3. Sift the dry liquor through a fine sieve to break up the chunks and make a nice powder. If you're making a larger batch, you can do it in a blender and step 3 won't be necessary.

Voila! You've got powdered booze. It will be a slightly moist powder, because of the water in the liquor. You can stir the powdered booze into a mixer, to taste, to make a delicious sippable; sprinkle it on food (rum powder is great on desserts); or just lick a little bit of powder off your finger for the novelty. Be careful: it's highly flammable! Don't get it anywhere near a flame.

You may be able to use a lower-proof spirit, but that will require significantly more N-Zorbit to soak it up, and produce a damper, clumpier powder. And the more powder you add, the more weakly the flavor of the spirit will come through. On the other hand, if you have access to 190-proof neutral grain spirit, you can make a very strong powdered booze indeed. If you store your powdered alcohol in a sealed container with one of those (non-edible!) silica gel packets, some of the water will be selectively absorbed by the silica, and the powder will become more powdery.

I don't know if this is similar to Palcohol's secret method, which (according to the leaked label above) has close to a 1:1 ratio of alcohol to non-alcohol content by weight. But I look forward to trying their product when it's ready!"
 
"HOW TO MAKE POWDERED BOOZE AT HOME"

http://www.popsci.com/article/technology/how-make-powdered-booze-home

"HOW TO MAKE POWDERED BOOZE AT HOME

FLUFFY LIKE CONFETTI AND JUST AS LIQUOROUS AS THE BOTTLED STUFF

By Paul Adams Posted April 21, 2014
2.2K

This spring, a company announced that powdered alcohol, or Palcohol, would soon be hitting the market. But in the wake of widespread worry about health risks, its approval by the Alcohol and Tobacco Tax and Trade Bureau was rescinded. Still, no amount of legislation could keep dampen the curiosity of Popular Science senior editor Paul Adams. So he whipped up his own recipe for powdered alcohol. Now you too can try eating booze—although we wouldn't recommend it.

Some truths we rarely question. The sky is blue. The sun rises in the east. Cocktails are wet. But a new product, called Palcohol, aims to crumble our everyday expectations. It's an alcoholic beverage -- in powder form. Carry a convenient lightweight packet of powder with you anywhere, and reconstitute it with water whenever you want a drink.

Palcohol will be available in vodka and rum varieties, as well as mojito, margarita, and other premixed cocktail flavors. It was officially approved by the Alcohol and Tobacco Tax and Trade Bureau (TTB) earlier this month, and Mark Phillips, its creator, says we can expect to see it in stores this fall.
But how does one make powdered alcohol? I contacted the company, but "due to the proprietary nature of it" they were unwilling to provide any details. As an incorrigible culinary experimenter, though, I happen to have some firsthand experience in this realm, so I'll tell you how I make powdered booze.

How To Make Powdered Alcohol

The only way to make unadulterated alcohol into a powder would be to freeze it solid. The temperature required to do that would destroy your tongue when you ate it though, not to mention certain other logistical concerns. The trick, therefore, is to start with a highly sorbent powder as a base, and add alcohol to it -- just enough so that the alcohol is fully soaked up, but the powder remains powdery.

The best easily obtainable powder I've found for this purpose is a specially modified starch, a maltodextrin made from tapioca and sold under the name N-Zorbit M. Each granule of this light, fluffy starch has a micro-fuzzy texture that gives it a great deal of surface area so it adsorbs liquids very well. It's popularly used in high-tech cooking to soak up fats, for instance in the "olive oil powder" recipe that appears in Modernist Cuisine. But it can also soak up alcohol pretty well.

It used to be hard to find in reasonable quantities for home use, but now you can buy it affordably from suppliers like Modernist Pantry or WillPowder. There's plenty of other maltodextrin out there, but those won't work for this purpose -- N-Zorbit is the one you want. (Other starch derivatives, such as cyclodextrins, would probably be even better for this task than maltodextrin, but those aren't as easy to find. Yet.)

1. Weigh out 100 grams of N-Zorbit into a mixing bowl. Because the powder is so fluffy and light, this will be a sizeable mound.

2. While whisking steadily, drizzle in 30 grams of high-proof spirit. I use Lemon Hart 151-proof rum. After you've stirred it in completely, the powder should be dry, but somewhat chunky. If it's still moist, sprinkle in a little more N-Zorbit.

3. Sift the dry liquor through a fine sieve to break up the chunks and make a nice powder. If you're making a larger batch, you can do it in a blender and step 3 won't be necessary.

Voila! You've got powdered booze. It will be a slightly moist powder, because of the water in the liquor. You can stir the powdered booze into a mixer, to taste, to make a delicious sippable; sprinkle it on food (rum powder is great on desserts); or just lick a little bit of powder off your finger for the novelty. Be careful: it's highly flammable! Don't get it anywhere near a flame.

You may be able to use a lower-proof spirit, but that will require significantly more N-Zorbit to soak it up, and produce a damper, clumpier powder. And the more powder you add, the more weakly the flavor of the spirit will come through. On the other hand, if you have access to 190-proof neutral grain spirit, you can make a very strong powdered booze indeed. If you store your powdered alcohol in a sealed container with one of those (non-edible!) silica gel packets, some of the water will be selectively absorbed by the silica, and the powder will become more powdery.

I don't know if this is similar to Palcohol's secret method, which (according to the leaked label above) has close to a 1:1 ratio of alcohol to non-alcohol content by weight. But I look forward to trying their product when it's ready!"
I know a guy who makes poitín and can get it up to about 90% abv 180 proof) in his garage. I might have to have a chat with him about this.

Hang on. Doesn't THC dissolve in alcohol? I think I have a new plan forming...
 
I like this story because it highlights how there is basically zero analysis happening in the newsrooms. Ignorant people are given a platform to be broadcast widely. The ostensibly educated reporters uncritically repeat whatever they hear. They are little more than "stenographers to power" as Chomsky says, whether state or corporate.
 
Anyone want some Margaritas???

Cocaine_lines_on_mirror.jpg
 
I heard today that this will be illegal soon in my state if they have their way. Damned if it didn't make me want to buy a shitload of it.
I might have a sip but prolly taste like tang. I was trying to think of any powdered drink thats good...only one i can think of is Quik
 
I might have a sip but prolly taste like tang. I was trying to think of any powdered drink thats good...only one i can think of is Quik

Funny how the rational of banning this here was that kids might bring it to school and get drunk. Glad to know that the war on drugs has been a success and that powdered drugs are currently running unchecked through our schools. Shocked that they don't demand that all alcohol be dyed blue to prevent some kid carrying some in a water bottle.
 
Well I drink straight whiskey so i doubt this would do me any good. But, I could see them perhaps being able to come out with a packet like KoolAid and just dump it in a pitcher and Presto Magico Voila! You gotta a tooty frooty chick drink like Tequila Sunrise or Long Island Ice Tea. I dunno. It's all about the marketing.
 
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