Systems
All Flavor TextureProduct Category
Actobind® Actogel® Actoloid® AFS Flavor Boosters BakeRite® ER Chef-Ready® EasyBrown® EggRite FlavorTex® Fresh 'O Systems MicroSeal ReadiCream® Salt Replacers/Substitute SaucyGlaze Seal 'N Crisp® Seal 'N Crunch® 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 |
A modified food starch (cook-up) which provides high viscosity, freeze/thaw stability, acid stability and thermal stability. Cooked solution of Actobind ® 2000 is clear, smooth, creamy, and blends to taste without flavor masking. Actobind ® 2000 gelatinizes at a lower temperature than any typical modified corn starch. |
| 2000N |
An unmodified/native food starch (cook-up) which provides high viscosity, freeze/thaw stability, acid stability and thermal stability. Cooked solution of Actobind ® 2000N is clear, smooth, creamy, and bland to taste without flavor masking. |
| 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. |
| 5900CS |
A custom designed binding matrix and stabilizer system to cold extruded cheese products, which require bake/fry stability with good batter/breading adhesion. |
| 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. |
| 6900NA |
Actobind® 6900NA is an allergen free, cold water dispersible/soluble stabilizer and binder that can be used in various cold fillings requiring cold deposit viscosity, freeze-thaw stability and bake/fry stability. |
| 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. |
| 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. |
