General Foods claimed to be able to make a powdered alcohol by absorbing ethanol onto a carbohydrate powder. They were looking for powder that disperses easily in water to make a clear, low viscosity solution without any strong tastes and settled on dextrins - short chain linear polymers of glucose made by hydrolyzing starch. In their case chains about 10 glucose residues long were considered optimal; too short and they start to taste sweet, too long and the solutions become viscous. In the patent they describe how the powdered dextrin can be “expanded” to increase its affinity for ethanol usually by mixing it with water and then running through a roller dryer then grinding it into a loose powder. The powder can then be mixed with liquid ethanol and flavorings forms a dry, free-flowing product, containing up to 60% ethanol by mass, and stable for many months. They claim all sorts of wonderful applications of their invention, but it never seemed to make it to an actual product.