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
Actoloid®
The Actoloid® product line features stabilizer and binding systems for a variety of applications, including cold water soluble stabilizers and cold water soluable binders.
| 200 |
A synergistic blend of food grade stabilizers: Xanthan Gum and Guar Gum. It produces higher viscosity in cold water with less chunk flow characteristics, better freeze/thaw stability, and better solid suspension than Xanthan Gum alone. Actoloid® 200 costs significantly less than Xanthan Gum. |
| 200F |
A synergistic blend of food grade natural stabilizers: Xanthan Gum and Guar Gum. It produces high viscosity very rapidly in cold and/or hot water. It has a finer mesh size than Xanthan Gum 80 and is suitable for dry mix application. |
| 221 |
A proprietary blend of cold water soluble stabilizers consisting of Xanthan Gum and Galactomannans to provide extra viscosity and desirable flow characteristics. Excellent ice crystal control for freeze/thaw stability. |
| 245R |
A stabilizer system designed for high acid, heat and freeze/thaw stable cooked sauces and dressings. It provides stable viscosity and good cling to hot sauces, dressings for vegetables, bean salads and dips. |
| 303 |
A synergistic blend of food grade stabilizers. It produces very high viscosity in cold water with emulsion stability, freeze/thaw stability, and excellent solid suspension. It also provides additional functional properties to Xanthan Gum- higher viscosity, better emulsion stability and fewer chunks flow characteristic. |
| 341 |
A special stabilizer system to be used in various fillings and toppings. Provides smooth and short texture and prevents bake-out of fillings and thick skin formation of toppings. |
| 665 |
A specialty stabilizer system for frozen sauces, fillings, and gravy products such as meat fillings, fruit cobblers, enchiladas, chicken pot pie, Mexican fillings, and brown gravy. It provides a smooth consistency with freeze/thaw stability and reduced boil-out. |
| 665N |
A clean label stabilizer system for frozen sauces, fillings and gravy products such as meat fillings, fruit cobblers, enchiladas, chicken pot pie, Mexican fillings, and brown gravy. It provides a smooth consistency with freeze/thaw stability and reduced boil-out. |
| 712 |
A proprietary stabilizer and emulsifier blend for dairy based sauces and gravies. |
| 712 WOS |
A proprietary stabilizer and emulsifier blend for dairy based sauces and gravies without spices. |
