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.
| PTM-72 |
A specially designed texturizing system that improves the cooked texture of pasta and noodles to be more fresh (not soft, mushy and short). This system also improves the cooked yield of fresh or dry pasta without loosing the desired texture. |
| WA-9 |
A proprietary texture system that is used for marinating whole muscle chicken. It provides high cooked yield, firm natural bite, and maintains juiciness for an extended time upon reconstitution. It works very similar to Actobind® CB-2, but it does not contain soy protein concentrate. |
| PW-55003 |
A modified food starch that can be used for frozen or refrigerated products, which requires high viscosity, freeze / thaw stability, acid stability and thermal stability. The cooked solution is smooth, creamy and bland to taste without flavor masking. |
| RC-1 |
A specially designed starch system that improves the cooked yield and texture of retorted chicken. |
| RC-9 |
A proprietary texture system used to improve marinade retention of a whole chicken while providing juicy texture and high cook yield. |
| RFB-3 |
A specially designed system used to improve the texture, cooked yield, and integrity of formed beef upon retort. |
| SE-8 |
A specially designed stabilizer system used to prevent steamed eggs from purging and thus improve processing. |
| TSM-8 |
Designed to produce formed turkey meat using scapula meat, Actobind® TSM-8 provides excellent binding with good eating texture. Cooked formed meat is light in color, similar to cooked tenderloin meat. |
| 87455 |
Actobind® 87455 is a proprietary blend for meatless sausage and patties. |
| 9021N |
A cold water soluble proprietary stabilizer system made with native starch 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. |
