Soups require the right balance of thickness, smoothness, pulp suspension, and stability to deliver consistent taste and appearance across fresh, chilled, frozen, and instant formats. Everest’s native and modified starch systems ensure uniform texture, rich mouthfeel, and long-lasting stability in all soup applications.
Native Maize Starch – Adds body and thickness to soup bases, especially in tomato, vegetable, and cream-style soups.
Native Potato Starch – Maintains firmness of vegetable, chicken, and lentil pieces while improving creaminess and mouthfeel.
Native Tapioca Starch – Provides glossy appearance and smooth mouthfeel in clear and spicy soup broths.
E1413 – Controls syneresis and prevents water separation in soup bases and reconstituted soup mixes.
E1414 – Provides heat and processing stability, keeping soups uniform during cooking, retorting, and reheating.
E1412 – Stabilizes spice, chili, and masala suspensions in seasoned soups.
Maltodextrin – Acts as a bulking agent in instant soup powders, improving solubility, texture, and shelf life.