Frozen meals—whether snacks, vegetarian, or non-vegetarian—must keep their shape, juiciness, and sauce quality through freezing, storage, and final cooking. Everest’s starches and binder systems ensure frozen foods remain crisp, tender, and visually appealing from freezer to plate.
Frozen Snacks
Potato Starch – Binds veg and meat fillings and retains moisture in nuggets, patties, and samosa fillings.
Tapioca Starch – Improves crispness and expansion in frozen fries and spring rolls, preventing sogginess after frying.
Everbind Series – Enhances adhesion and moisture binding in battered and breaded snacks, keeping coatings intact and crispy.
E1412 – Adds thickness and pulpiness in croquette-style patties and snack fillings.
Evergum 70 – Improves elasticity and gel strength in cheese-based snack fillings and cheese balls.
Frozen Vegetarian Meals
E1413 – Maintains consistency of vegetable curries, rice coatings, and frozen gravies during freeze–thaw.
E1414 – Stabilizes sauces, dairy-based gravies, and vegetable curry bases through freezing and reheating.
Pregeflow – Provides instant thickening in frozen dips, sauces, pizza toppings, and curry bases.
Potato Starch – Improves moisture retention and bite in frozen veg patties, pasta, and filled dishes.
Polymyl – Enhances texture and mouthfeel in frozen noodles, pasta, and accompanying sauces.
Frozen Non-Vegetarian Meals
Potato Starch – Acts as binder and moisture holder in nuggets, kebabs, meatballs, sausages, and biryani meats.
Everbind Series – Provides strong adhesion in battered chicken and seafood; improves structure in gravies and coatings.
E1412 – Adds thickness and pulpiness in kebab mixes, croquettes, and meat fillings.
E1413 – Prevents syneresis and maintains smooth texture in frozen meat gravies and biryani sauces.
E1414 – Stabilizes curry bases, seafood gravies, surimi, and meat sauces through freeze–thaw and cooking.
Evergum 70 – Improves elasticity and gel strength in processed meat and cheese-meat systems.