Tofu and vegan paneer are made from plant proteins (mainly soy) and require the right balance of firmness, moisture retention, sliceability, and cooking stability. Without functional starches, tofu can become brittle, watery, or crumbly after pressing, frying, or simmering. Everest’s native starches and stabilizer systems help improve structure, juiciness, and process consistency.
Native Maize Starch
Improves firmness, binding, and water retention in tofu, giving stronger blocks, better slicing, and reduced whey release during pressing and storage.
Native Tapioca Starch
Enhances elasticity and chewiness, providing a more paneer-like bite and preventing brittle or crumbly texture.
Native Potato Starch
Increases moisture holding and softness, keeping tofu juicy and smooth while improving mouthfeel.
Polyset– Enhances firmness and chewiness, helping tofu hold its shape during frying, grilling, and curry cooking.
Polymat – Improves internal structure and fat-water stability, reducing crumbling and syneresis.
E1414 – Provides heat and shear stability, ensuring tofu remains intact during boiling, frying, and gravy processing.