ALGIN COMPOUND FOR USE AS A HYDROPHILIC COLLOID POSSESSING STABILIZING, BODYING, SUSPENDING, EMULSIFYING, AND WATER HOLDING PROPERTIES IN BAKERY GOODS SUCH AS JELLIES AND PIE FILLINGS DAIRY PRODUCTS SUCH AS CHEESE, SYRUPS AND TOPPINGS, SAUCES, SALAD DRESSINGS, FOOD EMULSIONS, CONFECTIONERY JELLIES, AND IN OTHER FOOD USES

ALGINATE PRODUCT FOR USE AS A COLLOIDAL AGENT IN COSMETICS AND PHARMACEUTICALS