Systems
All Flavor TextureProduct Category
Actobind® Actogel® Actoloid® BakeRite® ER Chef-Ready® EggRite FlavorTex® Fresh 'O Systems MicroSeal ReadiCream® SaucyGlaze Seal 'N Crisp® Seal 'N Crunch® Seal 'N Glaze® Seal ‘N Shine Sealtite® SeasonRite® Marinade SeasonRite® Marinade Injectable SeasonRite® Sauce Base 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.
| 87455 |
Actobind® 87455 is a proprietary blend for meatless sausage and patties. |
| AMS-4 |
A special stabilizer system for acidic marinade for chicken thigh and breast meat to produce high cooked-yield with firm & juicy texture (not dry and crumbly). Chicken marinated with Actobind AMS-4 does not produce purge before cooking. |
| AMS-7NA |
An allergen free, stabilizer system for acidic marinade for chicken thigh and breast meat to produce high cooked yield with firm and juicy texture (not dry and crumbly). Chicken marinated with Actobind AMS-7NA does not produce purge before cooking. |
| ANC-1 |
Actobind® ANC-1 is an all natural binding system that provides high cooked yield with a firm texture and a natural mouthfeel. |
| ANC-4 |
Actobind® ANC-4 is an all natural binding system for chicken. Actobind® ANC-4 provides high cooked yield with a firm texture and a natural mouthfeel. |
| APC-4 |
A specially designed binding system for chicken that helps prevent pinking during cooking, ensuring a fully cooked appearance. Actobind® APC-4 provides high cooked yield with firm natural texture. |
| AS-6 |
A neutral marinade base designed to reduce spotting in battered/breaded chicken tenders, while providing high cooked yield and tender texture. |
| BEM |
Improves sliceability of chicken. |
| BS-6 |
A texture and binding system for fully cooked chicken breakfast sausage. It produces a breakfast sausage that has a natural and moist texture upon reheating from frozen. |
| CB-2 |
A proprietary texture system to be used for marinating whole muscle chicken filets or chunks. It provides high cooked yield, firm natural bite, and most of all, reduces or eliminates sticking on grill (flat) or belt (oven). |
