2019 Issue 3: Cheese Sauce Solutions Issue 2: RCW Wings Systems Issue 1: Ingredient Solutions 2018 Issue 3: Home-Cooked Wings Issue 2: Steak Marinade Solutions Issue 1: Chicken Wing Solutions 2017 Issue 5: Non-Dairy Dairy Replacer Issue 4: Sous-vide Solutions Issue 3: Buffalo Flavor Issue 2: Fajita Solutions Issue 1: Dairy Replacers 2016 Issue 8: Fresher Tasting Fish Issue 7: Extend Ground Beef Issue 6: Quality Steak Solutions Issue 5: Fruit Pie Solutions Issue 4: Authentic Latin American Flavors Issue 3: Predust Systems Issue 2: Chicken Wing Solutions Issue 1: AFS Instant Sauces 2015 Issue 6: Season's Greetings Issue 5: Flavors from Around the World Issue 4: Flavorful & Functional Blends Issue 3: Moisture & Emulsions Issue 2: Increase Flavor Issue 1: Lose the Sodium 2014 Issue 3: Clean Label Options Issue 2: Egg Replacer Issue 1: Dairy Costs 2013 Issue 2: Seafood Issue 1: Skin on Chicken 2012 Issue 5: Manage Rising Food Costs Issue 4: Create Asian Inspired Cuisine Issue 3: Guar Gum Replacers Issue 2: Dips and Spreads Issue 1: Freeze-Thaw 2011 Issue 7: Retort and IQF Rice Issue 6: Precoats and Batters Issue 5: Clean-Label Issue 4: Microwave Meals Issue 3: SaucyGlaze™ Issue 2: Dairy Replacers Issue 1: BBQ 2010 Issue 8: Season's Greetings Issue 7: Soups On Issue 6: AFS Flavor Boosters Issue 5: Pizza Issue 4: Emulsion Stability Issue 3: "Better For You" Foods Issue 2: AFS at RCA Annual Conference & Culinary Expo! Issue 1: Functional Seasoning Systems 2009 December: Season's Greetings November: Hand Held Foods October: Dips and Dressings September: Fresh 'O Systems August: Freeze/Thaw Stability July: New Website June: Kosher May: TenderBite April: Actogel March: Fresh ‘O Fish February: MicroSeal January: SeasonRite 2008 December: Actobind Stabilizers November: Reduced Phosphate October: Chef-Ready Bases September: SeasonRite Liquid August: SaucyGlaze July: Chef-Ready June: Custom Blends May: BakeRite April: Easy-Brown March: Actobind PCI February: Salt Replacers January: Seal 'N Saucy 2007 December: Solar Panels November: Clean Label September: Sealtite August: Dairy Replacers

What's New! — April 2009

Our Actogel™ Product Lines are Much More than Ordinary Stabilizers!

Actogel™ line of products are custom-designed cold water soluble stabilizer and texture systems for Sauce, Glaze, Vegetable, and Bakery Applications. They provide a broad range of texture, from high-viscosity to gel, across a wide range of processing conditions (frozen, cold, and heated). In addition to providing texture improvement, the Actogel™ products give additional significant benefits, such as the following:

Sauces/Glazes: When added to sauces or glazes, Actogel™ products make sauces more process-tolerant and stable. In addition, they provide bake and emulsion stability, help glaze adhere to raw or par-cooked items, and prevent glaze run-off during cooking. Actogel™ prevents freezer burn and prevents the glaze from sticking to packaging during storage and transport.

Bakery: The Actogel™ product line is an excellent choice for stabilizing and improving overall quality in bakery products. They prevent viscosity drop-off in bakery fillings as well as prevent syneresis in mousse-type products during storage and distribution. Actogel™ also stops moisture migration from fruit fillings into pie crust, prevents boil-out of filling during baking, and provides excellent texture in low-fat and non-fat desserts. Actogel™ is easily incorporated into high solid systems.

Vegetables: Actogel™ RP is specially formulated to minimize purge from peppers during retort and storage. It also improves texture of retorted peppers. AFS custom-develops these Actogel™ products for specific customer needs. We also ensure that all of the critical and functional ingredients are included in one convenient dry-blend. Our Actogel™ products can also meet specialized requirements such as all-natural, ‘clean-label”, and allergen-free.

For more information about our Actogel™ line or other products, please contact Technical Services at (800)787-3067.

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Somerset, NJ 08873


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