Pasta & Noodles

Pasta and noodle products require elasticity, firm bite, and controlled water absorption to maintain texture during cooking and processing.
Everest Starch solutions improve dough strength, cooking stability, and mouthfeel in fresh, dried, and instant pasta and noodles.

Applicable Products

• Native Tapioca Starch

  Function :Improves elasticity, smoothness

  Application:Gives glossy appearance & soft bite

• Native Potato Starch

  Function :Binder, water-holding, smooth texture

  Application:Enhances chewiness & mouthfeel

• Everstar

  Function :Thickener, strength builder

  Application:Adds body & reduces stickiness

• Polymat

  Function :Heat-stable thickener, film-former

  Application:Improves firmness & reduces stickiness in extrusion

• Polyset

  Function :Gelling + bulking

  Application:Builds body, improves texture, and reduces cooking loss

• Evergel

  Function :Cold water binding, easy processing

  Application:Enhances dough handling & stability in instant noodles

• E1412

  Function :Heat-stable, improves mouthfeel

  Application:Used for creamy pasta sauces & freeze–thaw stability

• E1413

  Function :Freeze–thaw & texture control

  Application:For frozen filled pasta or ready meals

• E1414

  Function :Strong binder, heat/shear resistant

  Application:Ideal for canned pasta or high-temperature cooking

• Polymyl

  Function :Elastic texture, strong binding

  Application:Gives elasticity & improves shape retention in pasta

• Product Name:Maltodextrin

  Function :Bulking agent, carrier

  Application:Improves texture, mouthfeel & stability in dried or instant pasta mixes