2019 Issue 3: Cheese Sauce Solutions Issue 2: RCW Wings Systems Issue 1: Ingredient Solutions 2018 Issue 3: Home-Cooked Wings Issue 2: Steak Marinade Solutions Issue 1: Chicken Wing Solutions 2017 Issue 5: Non-Dairy Dairy Replacer Issue 4: Sous-vide Solutions Issue 3: Buffalo Flavor Issue 2: Fajita Solutions Issue 1: Dairy Replacers 2016 Issue 8: Fresher Tasting Fish Issue 7: Extend Ground Beef Issue 6: Quality Steak Solutions Issue 5: Fruit Pie Solutions Issue 4: Authentic Latin American Flavors Issue 3: Predust Systems Issue 2: Chicken Wing Solutions Issue 1: AFS Instant Sauces 2015 Issue 6: Season's Greetings Issue 5: Flavors from Around the World Issue 4: Flavorful & Functional Blends Issue 3: Moisture & Emulsions Issue 2: Increase Flavor Issue 1: Lose the Sodium 2014 Issue 3: Clean Label Options Issue 2: Egg Replacer Issue 1: Dairy Costs 2013 Issue 2: Seafood Issue 1: Skin on Chicken 2012 Issue 5: Manage Rising Food Costs Issue 4: Create Asian Inspired Cuisine Issue 3: Guar Gum Replacers Issue 2: Dips and Spreads Issue 1: Freeze-Thaw 2011 Issue 7: Retort and IQF Rice Issue 6: Precoats and Batters Issue 5: Clean-Label Issue 4: Microwave Meals Issue 3: SaucyGlaze™ Issue 2: Dairy Replacers Issue 1: BBQ 2010 Issue 8: Season's Greetings Issue 7: Soups On Issue 6: AFS Flavor Boosters Issue 5: Pizza Issue 4: Emulsion Stability Issue 3: "Better For You" Foods Issue 2: AFS at RCA Annual Conference & Culinary Expo! Issue 1: Functional Seasoning Systems 2009 December: Season's Greetings November: Hand Held Foods October: Dips and Dressings September: Fresh 'O Systems August: Freeze/Thaw Stability July: New Website June: Kosher May: TenderBite April: Actogel March: Fresh ‘O Fish February: MicroSeal January: SeasonRite 2008 December: Actobind Stabilizers November: Reduced Phosphate October: Chef-Ready Bases September: SeasonRite Liquid August: SaucyGlaze July: Chef-Ready June: Custom Blends May: BakeRite April: Easy-Brown March: Actobind PCI February: Salt Replacers January: Seal 'N Saucy 2007 December: Solar Panels November: Clean Label September: Sealtite August: Dairy Replacers

What's New! - Issue 3, 2019

Advanced Food Systems - Cheese Sauce Solutions

Cheese sauce is a common ingredient in a variety of food products.  They range from being one of the largest ingredients in Mac & Cheese to a condiment or topping for snack items. But, regardless of how much or how little cheese sauce is used in the finished product, consumers expect a creamy, smooth texture with an identifiable cheese flavor.

Recent additions to the AFS Actoloid product line have been specifically developed for cheese sauce.  These new Actoloid products are stabilizer systems designed to produce cheese sauces consisting of a smooth and creamy mouthfeel along with excellent coating and cling.  In addition to enhancing mouthfeel, these stabilizers improve freeze/thaw stability, prevent fat separation, reduce skin formation on steam tables and do not mask flavor.

Actoloids work especially well in cheese sauces where acidic ingredients such as hot sauces, canned peppers or tomatoes are added.  They have been formulated to help protect dairy proteins from heat and acid thus maintaining a smooth and creamy mouthfeel.  In addition to cheese sauces, these stabilizers can be used in cheese soups and dips.

AFS also offers Chef-Ready Cheese Sauce Bases which have both functional and flavor components.  Chef-Ready Cheese Sauce Bases are available in a variety of flavors and require a minimal number of ingredients to create creamy, flavorful and stable sauces.  Our Cheese Flavor Boosters can be added to cheese sauces to enhance cheese flavor and can cut cost by allowing for a reduction in cheese.

Please contact AFS for samples requests and more information on our solutions.

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