Specialized ingredients developed by Advanced Food Systems minimize or prevent damage such as freezer burn, protein damage, or loss of color and flavor, caused by freeze-thaw cycles in frozen foods.
Actobind® systems work by stabilizing internal moisture, while ActoGlaze® systems stabilize surface moisture, reducing or eliminating texture degradation and freezer burn in foods such as meats and seafood. Actoloid® systems prevent breakdown of emulsions due to the effects of ice crystallization in a wide range of frozen foods.
Purge and shrinkage can be minimized through Actobind® and EasyBrown® systems, especially in grilled, roasted or plain IQF vegetables. These ingredient systems also improve texture in reheated foods.