LOUIS FRANÇOIS

Chemical substances used as food ingredients, namely, potassium sorbate, sodium bezoate, and ammonium bicarbonate; acids, namely, ascorbic acid, citric acid, malic acid, sorbic acid, and tartaric acid; emulsifiers for industrial purposes; chemical stabilizers for use in pastry, namely, soy and sunflower lecithin, and glycerol monostearate; chemical food preservatives; artificial sweeteners; chemical products for the preparation of flavorings, namely, vanillin, ethylvanillin; calcium chlorides; gelling agents, namely, chemical substances in the nature of agar-agar; casein for the food industry; lecithin for the food industry; gum arabic for industrial purposes; tragacanth gum for industrial purposes; enzymes for industrial use

Powdered milk; dry fruits; eggs and derivatives in particular powdered eggs, albumin for culinary use, egg yolks; pectins for food use; fruit pectin for culinary purposes; lecithin and other phosphoaminolipids for culinary use; albuminoid materials, namely, whey and unflavored and unsweetened gelatin; agar-agar for culinary use

Sugars; baking powder; flours for food and preparations made from such flours in the nature of rice flour, potato starch, barley malt flour, malted wheat flour, malted rye flour, pea protein and potato protein both being a food thickener; cereal preparations, namely, bumped malted wheat, malted wheat and rye flakes; maple syrup; vanillin, namely, vanilla substitute; ethyl vanillin for culinary purposes; vanilla flavorings for culinary purposes; sorbitol and maltitol being chemically active sugars, namely, isomalt; modified starch or starch-based products, namely, waxy maize starch, native maize starch, and native wheat starch; maple sugar; malts and malt extracts both for food purposes; dextrose, fructose both for culinary purposes; cereal flakes; coconut sugar; guar gum for culinary purposes