Frozen gravies and soups must stay thick, smooth, and glossy even after freezing, thawing, and reheating. Everest’s starch and stabilizer systems prevent water separation, thinning, and texture breakdown, ensuring restaurant-quality consistency in every bowl.
Everstar – Provides thickening and stabilization in frozen soups and gravies, keeping sauces uniform after reheating.
Tapioca Starch – Adds gloss and smoothness to frozen clear soups, broths, and light gravies, preventing dull or watery appearance.
Potato Starch – Delivers creamy texture and strong water-binding in frozen soups and sauces, preventing separation after thawing.
Everbind Series – Provides thickness, sheen, and stability in frozen gravies, curry sauces, and ready-to-serve soups.
Polymat – Works as a thickener and emulsifier in frozen soups and gravies, maintaining smooth texture and fat dispersion.
Evergel – Instant thickener for frozen sauces and gravies, allowing quick consistency adjustment without cooking.
Pregeflow – Cold-stable thickener for frozen soups.
Polyset – Adds body, bulking, and smooth mouthfeel in frozen dips, gravies, and soup bases.
Maltodextrin – Improves texture and acts as a flavor carrier in frozen gravies and soup bases.