Nut butters must remain thick, smooth, and perfectly emulsified without oil separation during storage and use. Everest’s starch and emulsion systems ensure rich mouthfeel, stable texture, and long-lasting consistency in all nut-based spreads.
Native Maize Starch – Adds body and thickness to nut butter bases.
Native Potato Starch – Improves creaminess and smooth mouthfeel.
OS Starch – Prevents oil separation and stabilizes peanut/other nuts and oil emulsions, avoiding syneresis and surface oiling.