Prevent viscosity drop-off in fillings

by Jeff Gelski
Share This:

Actogel, a new line of cold water soluble stabilizer and texture systems, may prevent viscosity drop-off in bakery fillings, according to Advanced Food Systems, Inc., Somerset, N.J. Actogel also stops moisture migration from fruit fillings into pie crusts, prevents boil-out of filling during baking and provides texture in low-fat and non-fat desserts.

For more information, call (800) 787-3067 or e-mail

This article can also be found in the digital edition of Milling and Baking News, May 19, 2009, starting on Page 56. Click
here to search that archive.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.