Systems
All Flavor TextureProduct Category
Actobind® Actogel® Actoloid® AFS Flavor Boosters™ BakeRite® ER Chef-Ready® Easy-Brown® Fresh 'O Systems MicroSeal™ ReadiCream® Salt Replacers/Substitute SaucyGlaze™ 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.
| FC-30 |
Actobind® FC-30 will improve binding of chicken pieces through processing to consumption. It also provides excellent cook yield and minimizes fines during slicing. |
| FC-31NA |
Actobind® FC-31NA will improve binding of chicken pieces through processing to consumption. Actobind® FC-31NA also provides excellent cook yield and minimizes fines during slicing. |
| FM-499 |
A proprietary blend to be used in whole muscle formed and structured meat products (chicken, beef and pork). It produces very high cooked-yield by excellent retention of marinade before and during baking. The cooked texture is firm and juicy with minimum loss of natural fibrous bite (texture) of cooked meat. It also improves freeze/thaw stability of cooked meat. |
| FM99 |
A proprietary blend to be used in formed or structured chicken and red meat products, such as patties, nuggets, loaves, roasts, etc. It produces a firm and juicy texture with very high cooked yield and improved freeze/thaw stability of cooked meat. |
| GB-12 |
Actobind® GB-12 improves moisture and fat retention of ground beef while retaining the firm texture and natural bite. |
| PCI-15 |
A specially designed system that reduces the cost of cooked semolina pasta. It also improves pasta cooked yield and retains better texture with less retrogradation when compared to pasta made from 100% semolina after a series of freeze / thaw cycles. Actobind PCI can be used in both fresh and frozen pasta. |
| PS-38 |
Designed to provide desirable texture and stability to pumpkin or sweet potato fillings of shelf-stable pre-baked pies. It also enhances freeze-thaw stability for frozen and thawed pies. |
| 6260 |
Actobind® 6260 is a cold water swelling, modified food starch that provides higher viscosity for neutral to mildly acidic food system and foods processed under mild conditions. Recommended for pasta fillings, eggroll filling, and stuffing. |
| 6900 |
Actobind® 6900 is a custom-designed, cold water dispersible/soluble stabilizer and binder that is used in various cold fillings requiring cold deposit viscosity, freeze-thaw stability, and bake/fry stability. |
| CMP-14 |
A custom designed stabilizer system for freeze/thaw stable mashed potato, twice baked potato and potato fillings. |
