Systems
All Flavor TextureProduct Category
Actobind® Actogel™ Actoloid® AFS Flavor Boosters™ BakeRite™ ER Chef-Ready® Easy-Brown™ MicroSeal™ ReadiCream® Salt Replacers/Substitute Seal 'N Crisp™ Seal 'N Glaze™ Seal ‘N Shine™ Sealtite® SeasonRite™ Flavor SeasonRite™ Glaze SeasonRite™ Marinade SeasonRite™ Marinade Injectable SeasonRite™ Sauce Base SeasonRite™ Seasoning SeasonRite™ Soup Base Tenderbite™ TexRite®
Product Lines
Actobind®
The Actobind® product series developed by Advanced Food Systems is a group of hydrocolloid texture and flavor systems that can be used to enhance quality and performance in various applications, including frozen meat/poultry and bakery products. They provide superior binding and water control.
| 2000 |
Actobind® 2000 is a texture solution for frozen meat, poultry, seafood, and bakery applications that provides high cook-yield while improving freeze/thaw stability and preventing moisture migration. |
| 3000 |
A food grade modified tapioca starch. Recommended for emulsified meat and poultry food products, both cooked and smoked due to is low gelatinization point (140ºF to 158ºF). |
| 3900 |
A special cold water soluble binding and stabilizing system, which can be incorporated without lumping under minimal agitation. It provides quick cold viscosity with ease of incorporation. It also reduces bake / fry-out and provides good binding with firmer texture, as well as improving freeze / thaw stability. |
| 3924 |
A custom designed stabilizer/binding system for shredded cheeses to be used for quesadillas; pizza or stuffed pocket- like products. It is designed to prevent cheese topping from greasing out, shrinking and losing desired texture upon baking or heating. |
| 9021 |
A cold water soluble proprietary stabilizer system that improves freeze/thaw stability, bake stability and creamy mouth feel of Ricotta cheese and other cheese fillings of entrees such as manicotti, lasagna, stuffed shells, ravioli and other similar dishes. |
| AMS-4 |
A special stabilizer system for acidic marinade for chicken thigh and breast meat to produce high cooked-yield with firm & juicy texture (not dry and crumbly). Chicken marinated with Actobind AMS-4 does not produce purge before cooking. |
| ANC-1 |
Actobind® ANC-1 is an all natural binding system that provides high cooked yield with a firm texture and a natural mouthfeel. |
| ANC-4 |
Actobind® ANC-4 is an all natural binding system for chicken. Actobind® ANC-4 provides high cooked yield with a firm texture and a natural mouthfeel. |
| CB-2 |
A proprietary texture system to be used for marinating whole muscle chicken filets or chunks. It provides high cooked yield, firm natural bite, and most of all, reduces or eliminates sticking on grill (flat) or belt (oven). |
| CBS-1 |
A specially designed marinade system to increase cooked yield and provide a firm natural cooked texture in chicken breast meat. |
