KELCOLOID

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