Indian sweets include a wide range of milk-based, syrup-based, and spoonable desserts such as kheer, rabri, basundi, shrikhand, rasmalai, rasgulla syrup, and chilled dairy desserts. These products require controlled thickness, smooth texture, moisture retention, and resistance to separation during storage and distribution. Everest’s functional starches and sweetener systems help manufacturers achieve consistent quality, better shelf life, and premium mouthfeel, especially in modern packaged and export-oriented Indian sweets.
Native Maize Starch – Improves thickness, binding, and water retention in kheer, rabri, basundi, rasmalai milk, and sweet syrups, giving smooth body and preventing watery separation.
Native Potato Starch – Enhances softness and creaminess in milk desserts and chilled sweets, improving spoon texture and moisture holding.
Native Tapioca Starch – Provides elasticity and chewiness in shrikhand, flavored chakka, and modern dairy desserts while improving water-holding capacity.
Evergel– Provides instant thickening and rich creaminess in kheer, rabri, basundi, shrikhand, and packaged dairy desserts.
Pregeflow– A cold-stable thickener that gives smooth, uniform body in chilled sweets such as shrikhand, thandai-type milk desserts, and ready-to-serve Indian sweet beverages.
Polyset– Adds controlled body and stability in semi-solid Indian sweets, improving texture consistency and preventing syneresis in packaged desserts.
Polymat– Improves thickness, fat stability, and smooth mouthfeel in milk-based sweets, preventing graininess and separation during heating and storage.
Maltodextrin– Balances sweetness, improves mouthfeel, and supports solids and yield in low-fat, reduced-sugar, and instant Indian sweet premixes.
Liquid glucose– Provides sweetness, body, and moisture retention in sugar syrups for rasgulla, gulab jamun, and rasmalai, while preventing crystallization and improving shine.
DMH (Dextrose Monohydrate) – Enhances flavor release and controlled browning in milk sweets, khoa-based desserts, and baked Indian sweets.
DAH (Dextrose Anhydrous) – Adds solids and quick energy while improving body and stability in dairy sweet premixes, health sweets, and instant dessert mixes.