Custom blends of stabilizing and texturizing ingredients from Advanced Food Systems bind water and fats in fillings and stuffings for foods such as burritos, dumplings, egg rolls, stuffed seafood and mozzarella sticks.
These additions to the Actobind line prevent “blowouts” during par cooking and baking/frying, reducing waste and rework while improving the appearance and texture of the product. These systems also enable food manufacturers to control moisture and fat during different stages of cooking, such as during cold mixing, warm temperatures during par cooking and at high temperatures during final preparation, preventing moisture migration and “greasing out.”
Actobind systems can be incorporated into existing fillings formulations and can be added dry to the product without lumping. Customized ingredient systems are available for a variety of product types.