Everest starches and modified starches enhance texture, creaminess, elasticity, crispness, stability, and freeze-thaw performance in frozen bakery and dessert products. They ensure smooth mouthfeel, moisture retention, batter stability, and consistent quality without the need for extra emulsifiers or stabilizers.
Key Products & Applications:
Native Potato Starch – Frozen yogurt, frozen ice cream, frozen waffles, frozen popsicles, ice cream cones
Function: Improves creaminess, moisture retention, soft bite, and mouthfeel.Native Tapioca Starch – Frozen yogurt, ice cream, frozen waffles, popsicles, jelly desserts
Function: Adds elasticity, glossy texture, chewiness, and smooth mouthfeel.Native Maize Starch – Ice cream, frozen waffles, popsicles, ice cream cones
Function: Thickens mixes, supports structure, improves viscosity and firmness.Pregeflow – Ice cream, frozen yogurt, pudding mixes, custards
Function: Instant thickening, prevents separation, smooth creamy texture.Polymat/ Polymyl / Polyset – Frozen puddings, cheesecake, frozen waffles, ice cream cones
Function: Improves texture, elasticity, crispness, sliceability, and freeze-thaw stability.Evergum 70 / E1412 / E1413 / E1414 – Frozen cheese desserts, fruit fillings, ice cream
Function: Enhances gel strength, elasticity, prevents syneresis, maintains consistency under freezing.
Applications: Frozen yogurt, ice cream, popsicles, frozen puddings & custards, frozen cheesecake, frozen waffles, ice cream cones, and frozen fruit desserts.