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Actobind

Advanced Food Systems Brand

Products:2
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.
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Actobind® 2000
  • Ingredient Name:Modified Starch
  • Functions:Thickener, Binder, Viscosity Modifier
  • Labeling Claims:Clean Label, Allergen-free
  • Features:Imparts Moisture Absorption Resistance, Low Gelatinized Temperature, High Viscosity, Improved Freeze/Thaw Stability, Smooth Texture, Creamy Texture, Improved Texture
Actobind® 2000 is a modified food starch (cook-up) which provides high viscosity, freeze/thaw stability, acid stability and thermal stability. Cooked solution of Actobind ® 2000 is clear, smooth, creamy, and blends to taste without flavor masking. It gelatinizes at a lower temperature than any typical modified corn starch.
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Actobind® 2000N
  • Ingredient Name:Food Starch
  • Functions:Thickener, Binder, Viscosity Modifier
  • Features:Imparts Moisture Absorption Resistance, High Viscosity, Improved Freeze/Thaw Stability, Smooth Texture, Creamy Texture, Improved Texture
Actobind® 2000N is an unmodified/native food starch (cook-up) which provides high viscosity, freeze/thaw stability, acid stability and thermal stability. Cooked solution of Actobind ® 2000N is clear, smooth, creamy, and bland to taste without flavor masking.
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