ALGIN COMPOSITION FOR USE AS A HYDROPHILIC COLLOID POSSESSING STABILIZING, EMULSIFYING, BODYING, SUSPENDING AND WATER HOLDING PROPERTIES IN DAIRY PRODUCTS SUCH AS ICE CREAM, SHERBETS, CHOCOLATE MILK, AND CHEESE, FRUIT SYRUPS AND TOPPINGS, PUDDINGS AND OTHER FOOD USES

ALGINATE PRODUCT TO BE USED IN THE DAIRY TRADE AS A STABILIZER IN ICE CREAM, CHOCOLATE MILK, AND OTHER DAIRY PRODUCTS