This in an interesting technique pulled from the realm of molecular gastronomy to alter the texture of pastes and liquids with a high fat content (think peanut butter, Nutella, and such). Maltodextrin is added to the paste to form a flavored very fine powder. When the feathery powder hits the saliva in your mouth it reverts back into a paste.
Maltodextrin is a modified food starch (polysaccharide) that stabilizes fatty substances. You combine maltodextrin with flavor substance at a ratio of 40:60 and blend in food processor until integrated. A 40:60 ratio makes it sound like you'll be adding more flavor substance than maltodextrin, and by weight that true, but by volume you'll have way more maltodextrin than other thing. So I recommend you start weighing out the maltodextrin first, then add the paste second, so you don't overfill your container. (Voice of experience talking).
Further reading here and here.
My source for maltodextrin was here.
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