Systems
All Flavor TextureProduct Category
Actobind® Actogel™ Actoloid® BakeRite™ ER Chef-Ready® MicroSeal™ ReadiCream® SaucyGlaze™ Seal 'N Crisp™ Seal 'N Glaze™ Seal ‘N Shine™ Sealtite® SeasonRite™ Marinade SeasonRite™ Marinade Injectable SeasonRite™ Sauce Base SeasonRite™ Soup Base Tenderbite™ TexRite®
Product
Actoloid® 200
A synergistic blend of food grade stabilizers: Xanthan Gum and Guar Gum. It produces higher viscosity in cold water with less chunk flow characteristics, better freeze/thaw stability, and better solid suspension than Xanthan Gum alone. Actoloid® 200 costs significantly less than Xanthan Gum.
Applications
- Bakery
- Dairy
- Dips/Fillings
- Dressings
- Glazes
- Meat
- Poultry
- Puddings
- Sauces/Gravies
- Seafood
- Side Dishes
- Snacks
- Soups
- Stocks/Broths
Key Benefits/Features
- Allergen Free
- Clean Label
- Emulsion Stability
- Freeze/Thaw Stability
- Improve Texture
- Phosphate Free
- Prevent Moisture Migration
- Provide Acid Stability
- Provide Cold Viscosity
- Provide Moisture Retention
