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! - Issue 4, 2010

Advanced Food Systems can solve your emulsion stability problems!

Advanced Food Systems offers an array of products that address emulsions for the food industry. Emulsions which are properly made provide soups, sauces, gravies, fillings and dressings with smooth textures and creamy appearance. In poorly formulated emulsions these products appear greasy or separated, particularly upon re-heating after freezing.

Actoloid® 2789 , 2124 , and 665 are stabilizer and emulsifier systems designed to prevent fat separation during microwave reheating or prolonged heating on steam tables. Actoloid® systems provide formulators with several emulsifier options depending upon the amount of fat (oil/water or water/oil), the composition of the finished product and the desired end texture. The finished products have superior freeze/thaw stability and improved post-thaw flavor.

High heat processing exposes food to harsh conditions that can break poorly made emulsions. ReadiEmulsion™ systems require minimal processing and create heat-stable, neutral flavored emulsions. The emulsions can then be combined with seasonings and vegetables to create various creamy soups and sauces.

Chef-Ready® Retort Sauce Bases are complete dry blends of functional and flavor ingredients. When hydrated in water and combined with oil, they produce a stable emulsion that is maintained during and after retorting. The finished sauces have excellent color and flavor stability, and a creamy texture. Chef-Ready® Retort Sauce Bases are available in several flavor profiles such as cheddar, butter, cream, and beurre blanc.

Chef-Ready® Dressing Bases are dry emulsifier/stabilizer systems designed for easy preparation of cold make-up oil/water or water/oil dressings. The bases create fine or coarse emulsions and are available in a number of flavor profiles. Chef-Ready® Dressing Bases can be used to formulate shelf-stable or refrigerated dressings.

Advanced Food Systems’ emulsion/stabilizing systems produce stable emulsions for proper flavor delivery and product appearance. The systems are easy to use and can be customized to meet your processing and product needs.

For additional information on our emulsion systems, please contact Technical Service at (800) 787-3067 or .

Advanced Food Systems, Inc. : developers and manufacturers of custom ingredient systems for the perfect balance of flavor and texture!

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Local: 732-873-6776

21 Roosevelt Avenue
Somerset, NJ 08873


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