Everest starch solutions enhance texture, creaminess, viscosity, and stability in instant dessert mixes, ensuring smooth rehydration, easy preparation, and long shelf-life.
Everstar– Improves viscosity, stabilizes mix, and enhances structure.
Used in: Ice cream mixes, falooda premixes, custards, jelly mixes.Maltodextrin – Retains moisture, improves creaminess, and prevents crystallization.
Used in: Ice creams, falooda, milkshakes, puddings.Polymat– Provides batter/dessert stability, smooth texture, and prevents syneresis (water separation).
Used in: Jelly powders, custards, mousse mixes, dessert toppings.Tapioca Starch – Adds lightness, chewiness, and smooth mouthfeel in gelatinous desserts.
Used in: Jelly mixes, falooda vermicelli, pudding mixes.Potato Starch – Enhances creaminess and elasticity, gives soft bite, and maintains frozen dessert texture.
Used in: Ice creams, kulfi premixes, mousse mixes.Pregeflow– Instant thickening and binding; allows desserts to set quickly without lumps.
Used in: Instant falooda, pudding mixes, custards, jelly desserts.Low Moisture Starch – Ensures smooth powder flow and uniform mixing in dry premixes.
Used in: All dry dessert mixes, instant ice cream powders, jelly powders.