Originally Posted by Robo410
I saw it...it was olive oil and a cornstarch derivative called maltodextrin. It was wisked together in a pan, but I'm not sure it was over heat.
Aha! Maltodextrin is used in brewing beer and such, so I actually know a bit about it. It's a non-fermentable sugar (although it doesn't add a sweet taste) that is often used to add body/mouthfeel to a beer. (or wine, or cider, etc.)
I can't say if it would make something "melt in your mouth" but it would defintely affect the mouthfeel of a dish.