Instant Puddings derive their lasting thickness from Hercules Cellulose Gum. A water-soluble colloid and stabilizer, it reduces weeping, even after long periods in home refrigerators.
Maple Syrup and fountain syrups stay smoother and more palatable with a little Hercules Cellulose Gum. This economical additive lengthens product life by inhibiting crystal growth.
Texture Helps Make The Taste...
Milk Drinks have a richness and pleasant mouth-feel when Hercules Cellulose Gum is one of the ingredients. It thickens and helps give lively-looking froth and is also a stabilizing and suspending agent.
CF67-3 12 C&EN
Whipped Toppings stay fluffy and creamy when made with Hercules Cellulose Gum. Stabilizing toppings with this hydrophilic colloid means customer satisfaction whether over the counter or in the home.
Icings and Frostings look and taste good longer when made with Hercules Cellulose Gum. As a stabilizer in these uses, it greatly reduces crystallization in compositions with high proportions of sugar.
Fruit Drinks please the palate when Hercules Cellulose Gum is an ingredient. While improving mouth-feel, this purified sodium carboxymethylcellulose also stabilizes and reduces settling of pulp particles.
Hercules Cellulose Gum Does It!
Ice Cream gets sales-winning texture, body, and free* dom from crystals when Hercules Cellulose Gum is added. As an ice cream stabilizer, it has been the standard of excellence for over twenty years.
Meringue Fillings do not crack or synerize with Hercules Cellulose Gum in the mixture. A thickener for many fruit and other pie fillings, it also contributes to foam stability, as well as uniform texture.
For more information about Hercules Cellulose Gum in a wide variety of food products, write: Cellulose & Protein Products Department, Hercules Incorporated, Wilmington, Delaware 19899. H E R C U L S S C&EN 13
