Everest starch systems provide flowability, instant solubility, creaminess and stable mouthfeel in dry coffee and tea premixes, ensuring uniform blending and smooth reconstitution.
Maltodextrin – Acts as a bulking agent and carrier, improves powder flow and gives mild sweetness and body.
Low Moisture Starch – Improves free-flowing nature, prevents caking and supports dry blending.
Pregeflow – Provides instant thickening and creamy mouthfeel on hot water addition.
Polymat – Adds smooth texture and stability in creamy coffee and tea formulations.