Spreads must deliver smooth texture, attractive gloss, and stable structure without oil or water separation. Everest’s starch and stabilizer systems ensure consistent spreadability and long-lasting quality in both chocolate and fruit-based spreads.
Native Tapioca Starch – Provides glossy appearance and smooth mouthfeel in chocolate spreads.
OS Starch – Stabilizes cocoa-fat emulsions and improves smoothness in chocolate spreads.
Everstar– Adds body and thickness to fruit jams and jelly spreads.
E1413 – Prevents syneresis and water release in fruit gels, keeping jams and jellies firm and stable.