Products

Actoloid® 200 is 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 or thaw stability, and better solid suspension than Xanthan Gum alone. Actoloid® 200 costs significantly less than Xanthan Gum.

Advanced Food Systems AFS Sea Salt Replacer T#2 is a custom designed flavored marinade system for textured vegetable protein. It can be used to reduce finished product cost by replacing higher cost meat ingredients. It has a firm and natural meat-like texture upon heating. It provides a savory and meaty flavor reducing soy or beany notes. And it can be used in a wide variety of formed products and fillings.

TexRite® B-27 is a non-PHO, non-Allergen dough conditioning system designed to improve the post-bake shelf life or fully-baked, unbaked frozen bagels, soft pretzels, breadsticks and pizza crust. It also improves freeze-thaw stability of unbaked frozen dough products to produce a uniform soft texture upon baking.

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.

Advanced Food Systems EggRite T#19NS is a specially formulated ingredient system with lower sodium and no spices and is designed to provide freeze thaw stability and improve microwave texture to cooked omelet and scrambled egg products. It also helps maintain fresh cooked texture during extended holding (steam table) and does not develop a rubbery or spongy texture when reheated in microwave.