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.
| CB-3N |
A clean label texture system designed to be used for marinating whole muscle chicken fillets or chunks. It provides excellent cooked yield, firm natural bite and it reduces or eliminates sticking on the grill (flat) or belt (oven). |
| CBS-1 |
A specially designed marinade system to increase cooked yield and provide a firm natural cooked texture in chicken breast meat. |
| CBS-1NC |
A specially designed marinade system without sodium citrate that increases cooked yield and provides a firm natural cooked texture in chicken breast meat. |
| CMB-7 |
Custom-designed to improve cook yield of par-fried, fully cooked, and frozen meatballs, meatloaf, Salisbury steaks, and other similar ground meat based products without making soft cooked texture. |
| CMP-15 |
A custom designed stabilizer system for freeze/thaw stable mashed potato, twice baked potato and potato fillings. |
| CSP-8 |
A custom designed binding system for pre-rigor pork sausage that increases the cooked yield and improves the texture of the finished sausage without altering the flavor. |
| CTS-10 |
A special marinade system for chicken thigh meat to improve cooked texture (firmer, similar to breast meat), to lighten cooked color (whiter than untreated thigh meat), and also to stabilize oxidative flavor degradation. |
| CTS-WA2 |
A special marinade system for chicken thigh meat to improve cooked texture (firmer, similar to breast meat), to lighten cooked color (whiter than untreated thigh meat) and also to stabilize oxidative flavor degradation. |
| EPS |
Increases shelf life and improves texture (cohesiveness and flexibility) and freeze/thaw stability of frozen tortilla skins (corn or flour) and other similar skins (frozen or refrigerated) by reducing retrogradation, dehydration, and ice crystal growth. It also makes it easier to form and sheet out skins. |
| FB-40 |
A custom designed Hydro Colloid System to bind fish products (fillets, chunks, trims) to produce freeze/thaw stable, thermally irreversible formed fish steaks, reshaped fillets, patties, nuggets, etc. It provides excellent binding and moisture retention during freezing and cooking of raw fish. |
