Frozen meat, poultry, and seafood products must remain juicy, well-bound, and structurally stable through freezing, storage, and cooking, and Everest’s starch and binding systems ensure consistent texture, strong coating adhesion, and reliable performance from freezer to finished dish.
Tapioca Starch – Freeze–thaw stable thickener for meat sauces, gravies, and stir-fry mixes; keeps coatings creamy and smooth.
Potato Starch – Moisture retainer in frozen meat patties, kebabs, and minced meat; prevents dryness after thawing.
E1414 – Stabilizer for frozen meat sauces and canned-style meat systems; maintains texture through freeze–thaw and reheating.
Frozen Chicken
Potato Starch – Improves binding and juiciness in frozen nuggets, patties, and cutlets.
Everbind Series – Enhances coating adhesion and crispness in battered and breaded frozen chicken products.
Frozen Seafood
Everbind Series – Improves batter adhesion and moisture binding in frozen fish, prawns, and seafood; stabilizes gravies and curry pastes.
E1414 – Texture stabilizer for surimi and seafood-based frozen products; maintains structure during freezing and thawing.
Frozen Poultry Foods
Potato Starch – Acts as a fat replacer and water binder in frozen poultry sausages, nuggets, and patties.
Everbind Series – Improves coating adhesion and stability; enhances mouthfeel in frozen poultry gravies and sauces.
E1412 – Thickener for poultry fillings and croquettes; resists heat during processing and cooking.