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! — August 2009

Is Freeze-Thaw Stability a requirement for the success of your products? Advanced Food Systems can help!

AFS has been takling freeze-thaw stability issues for a wide variety of retail frozen-food products for nearly 30 years. As a result, our broad knowledge-base can be applied to your products to ensure that they are freeze-thaw stable.

Controlling damage caused by ice crystal formation in high-water content products or in emulsified food produts is the key to maintaining the desired texture of the food product. It is also the key to minimizing the reduction in flavor and color which also can result from freeze-thaw damage. AFS products can succesfully handle all of these issues.

AFS can custom-design many of its product systems, such as Actobind® and Actoloid®, to eliminate freeze-thaw damage to frozen products. Some examples include the following:

Freezer-Burn / Protein Damage

AFS can utilize its hydrocolloid and formulation expertise from a wide range of food products to custom-design freeze-thaw systems. Actobind® systems can stabilize internal moisture and Actoglaze® systems can stabilize surface moisture to reduce if not eliminate freezer burn. Proper application of these systems can also control texture degradation by minimizing protein damage. These systems are particularly effective in meat and seafood, either fresh or fully-cooked.

Maintaining Emulsion Integrity

Freezing and thawing breaks down most emulsions due to the effects of ice crystallization. These effects can be prevented by using our Actoloid® systems. These systems can be specifically tailored for emulsion systems, and for customer-specific formulation and processing conditions.

Purge / Shrinkage

Purge and shrinkage can be minimized with both our Actobind® and EasyBrown® systems, which are especially helpful for IQF vegetables (plain, grilled, or roasted). These unique systems also can improve texture upon re-heating of the foods.

Please contact us if your business is frozen foods. We have a wealth of experience across many product lines, and have ready-made systems that will increase the value and quality of your product in the kitchen of the consumer.

For additional information on our frozen products, please contact Technical Services at (800)787-3067 or

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Local: 732-873-6776

21 Roosevelt Avenue
Somerset, NJ 08873


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