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Prevent filling blow-outs using AFS Stabilizers for Filling and Stuffing!
In addition to our current binding and texture systems for meat and poultry, many of our Actobind® lines are specially developed as Stabilizers for Filling and Stuffing. These products bind excess water and prevent blowouts during par cooking and full baking/frying, thus reducing waste and rework and improve final appearance.
The Actobind® line of Stabilizers for Filling and Stuffing also give food processors and manufacturers the following benefits:
- Prevent greasing out in high fat fillings.
- Improve freeze thaw stability.
- Improve texture of filling.
- Easily incorporated into fillings and can be added dry without lumping.
- Control moisture during different stages of cooking such as during cold mixing, at warm temperatures during par-cooking, at cold temperatures during freezing and at the hot temperatures reached during reconstitution or full cooking.
Our Actobind® 3900 provides more hot viscosity and higher degree of thermal gelling. It is excellent for filling with a combination of meat/seafood and vegetables such as crab cakes. Actobind® 6900 has more cold viscosity and a lower level of thermal gelling. It is great for filling with a high percentage of vegetables or high moisture ingredients, or fillings that require cold viscosity for processing. Actobind® 3924 gives more emulsification for higher fat fillings such as burrito fillings that contain high amounts of cheese and meat. Actobind® 5900 CS provides blowouts stability in cheese/mozzarella sticks during frying or baking.
Call us today to find the best Actobind® product to meet your processing and product requirements. For more information about our this or other products, please contact Technical Services at (800) 787-3067.
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