[ ALGIN OR ] ALGIN-CARRAGEENIN COMPOSITION FOR USE AS A HYDROPHILIC COLLID POSSESSING STABILIZING, BODYING, EMULSIFYING, SUSPENDING AND WATER HOLDING PROPERTIES IN DAIRY PRODUCTS SUCH AS CHOCOLATE MILK, SYRUPS AND TOPPINGS, CONFECTIONS, CHEESE AND IN OTHER FOOD USES

SODIUM ALGINATE PRODUCT, TO BE USED IN THE DAIRY TRADE AS A SUSPENDING AGENT FOR COCOA