ALGIN COMPOUND FOR USE AS A HYDROPHILIC COLLOID POSSESSING STABILIZING BODYING, SUSPENDING, EMULSIFYING, WHIPPING, AND WATER HOLDING PROPERTIES IN FRENCH DRESSINGS, SALAD DRESSINGS, SAUCES, CREAM CHEESE, CHEESE SPREADS, FLAVOR EMULSIONS, ICINGS, MERINGUES, FRUIT SYRUPS, TOPPINGS, JELLIES, CONFECTIONERIES, PUDDINGS, PIE FILLINGS, AND IN OTHER FOOD USES

ALGIN COMPOUND FOR USE AS STABILIZING AGENT IN FOOD AND BEVERAGES

ALGIN COMPOUND FOR USE AS A HYDROPHILIC COLLOID POSSESSING STABILIZING BODYING, SUSPENDING, EMULSIFYING, WHIPPING, AND WATER HOLDING PROPERTIES IN FRENCH DRESSINGS, SALAD DRESSINGS, SAUCES, CREAM CHEESE, CHEESE SPREADS, FLAVOR EMULSIONS, ICINGS, MERINGUES, FRUIT SYRUPS, TOPPINGS, JELLIES, CONFECTIONERIES, PUDDINGS, PIE FILLINGS, AND IN OTHER FOOD USES

ALGIN COMPOUND, FOR USE AS A HYDROPHILIC COLLOID POSSESSING STABILIZING, BODYING, FILM-FORMING, SUSPENDING, EMULSIFYING, AND WATER-HOLDING PROPERTIES IN COSMETIC AND PHARMACEUTICAL PREPARATIONS SUCH AS MINERAL OIL AND OTHER EMULSIONS, DENTIFRICES, JELLIES, SUSPENSIONS, OINTMENTS, CREAMS, AND LOTIONS [ ; TEXTILE PRINT PASTES; POLISHES; ADHESIVES; AND IN OTHER INDUSTRIAL FIELDS ]

BEER FOAM STABILIZING COMPOUND