Making powder out of a liquid is one of the cooler things to see happen before your very eyes. One interesting way to do this is to use tapioca maltodextrin.

Tapioca maltodextrin is a polysaccharide that consists of anywhere from 2 to 20 D-glucose linked together. It is a very lightweight power, with virtually no taste, and is used as a thickening agent in many different food items, including beer. Its unique structure allows it to microscopically encapsulate fat when it comes into contact with it. When this fat starts off as a liquid, a macroscopic transformation occurs, and the fat goes from a liquid to a powder.

Olive oil is a high fat content liquid that is fun to try this with. Olive oil powder can be sprinkled on salads or on tomatoes and mozzarella, or any dish that is improved with olive oil. The surprising taste when the power turns to liquid in your mouth is amazing!

Sources

http://en.wikipedia.org/wiki/Maltodextrin

http://www.molecularrecipes.com/transformation/olive-oil-powder/