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! — February 2009

Solving Sticky Situations with AFS MicroSeal™ Systems!

Oil is typically used to prevent products from sticking during processing, and upon microwaving or oven reconstitution. The oils, however, typically do not coat the products evenly.

Our proven MicroSeal™ system is a unique product that, when hydrated in cold water and combined with a far less amount of oil, creates a special emulsion that can be used to coat frozen or refrigerated pre-cooked pasta, noodles, rice, or vegetables. This system keeps the individual pieces from sticking together.

This low-oil emulsion, which coats products much more evenly than plain oil, prevents dehydration, shrinkage, and sticking during microwaving or oven reconstitution. Emulsions made with MicroSeal™ also prevent freezer burn during extended periods of storage.

Since MicroSeal™ systems are dry powders, they give our customers the flexibility to create new products by incorporating a variety of oils, such as olive, sesame, peanut, or butter flavored, to meet individualized product requirements. MicroSeal™ systems can also be blended with seasonings to create specific flavor profiles and allow the components of these seasoning blends to adhere firmly to the product during cooking.

The MicroSeal™ systems contribute fewer calories and less fat to the final product’s nutritional label due to their low application rates.

MicroSeal™ systems come in different types. The 999-A system is plain with no added flavors. The 999-8 system provides a pleasant buttery taste and aroma. The 1000-N system is a natural version with no added flavor. Customized flavored variations can also be developed for other specialized applications and customers.

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

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