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
Actoloid® 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.
Applications
- Bakery
- Dairy
- Dips/Fillings
- Dressings
- Glazes
- Meat
- Poultry
- Puddings
- Sauces/Gravies
- Seafood
- Side Dishes
- Snacks
- Soups
- Stocks/Broths
Key Benefits/Features
- Allergen Free
- Clean Label
- Emulsion Stability
- Freeze/Thaw Stability
- Improve Texture
- Phosphate Free
- Prevent Moisture Migration
- Provide Acid Stability
- Provide Cold Viscosity
- Provide Moisture Retention
