Everest’s native and modified starch solutions are designed to improve paneer yield, texture, and performance during cutting, frying, and cooking in gravies—ensuring consistent quality from production to plate.
Native Maize Starch – Improves firmness, binding, and water retention, giving paneer a stronger structure, better block formation, and reduced whey release.
Native Potato Starch – Enhances softness and elasticity, helping paneer remain tender and flexible without becoming crumbly or dry.
Native Tapioca Starch – Improves chewiness and water-holding capacity, delivering a juicy bite and smoother mouthfeel in fresh and cooked paneer.
Polyset – Enhances firmness and chewiness, providing a balanced body and bite that improves cutting, slicing, and eating quality.
E1414 – Provides heat and shear stability, allowing paneer to remain stable during frying, simmering, and gravy-based cooking without breaking, melting, or releasing water.