Frozen fruits and vegetables must preserve their natural freshness, juiciness, and texture through freezing, thawing, and cooking, and Everest’s functional starch systems ensure they remain vibrant, stable, and delicious from freezer to plate.
Potato Starch – Retains moisture in frozen peas, beans, corn, and vegetable patties, preventing dryness and loss of juiciness after thawing and cooking.
Tapioca Starch – Provides freeze–thaw stability in vegetable sauces and stir-fry mixes, keeping coatings, glazes, and vegetable gravies creamy, glossy, and smooth.
Low Moisture Starch – Extends the shelf life of frozen vegetable mixes by improving moisture control and reducing microbial activity, while stabilizing seasoning powders and spice blends used in frozen veggie packs.
E1413 – Maintains the natural texture of frozen vegetables during freezing and thawing, preventing structural breakdown in ready-to-cook vegetable mixes.
E1414 – Stabilizes sauces and gravies in frozen vegetable dishes, ensuring consistent thickness, smooth texture, and uniform appearance after reheating.