Abstract: A waterproof cover for casts and/or bandages on limb extremities is formed as a thin-walled elastomeric water-impervious linear tube, preferably made of nitrile, open at at least one end. The cover stretches skin-tight over a limb extremity, and over any and all casts and/or bandages upon the limb extremity, so as to conform to a combined exterior contour of the limb and of any casts and bandages upon the limb. The cover circumferentially squeezes against the limb, sealing watertight both the limb and any casts and/or bandages upon the limb. The waterproof elastomeric tubular cover is comfortable, non-obtrusive, non-obstructive, and easily deployed, removed, and re-deployed. Preferred embodiments for use on the leg from the toes to the knee, and beyond to the thigh, range from 29 inches (73.5 cm.) to 41.0 inches (103.5 cm) in length, with a diameter at the ankle of 3.5 inches (8.9 cm); at the calf 5.0 inches (12.7 cm); and at the knee 4.5 inches (11.5 cm).

Abstract: The present invention relates to a stable emulsion system comprising a native protein/alkylene glycol alginate complex stabilizer. The emulsifying system is particularly suited for employment in acidic beverages, food comestibles and personal care products which require stable oil-in-water emulsions.

Abstract: A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined gellan gum and a cold-water soluble protein.

Abstract: A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of gellan gum.

Abstract: A composition and its method of use are disclosed for controlling rheology of an aqueous dye, which composition comprises 1-30 parts of a gum selected from the group consisting of xanthan gum, rhamsan gum, welan gum and mixtures thereof and 70-99 parts of a water soluble polysaccharide having aliginate equivalent rheology, preferably an alginate. Also disclosed is a color imparting composition for fabric or carpet printing which comprises 99-99% of an aqueous dye component and 1-10% of the rheology control component. The polysaccharide is preferably an alginate, starch, cellulosic polymer or guar gum or mixtures thereof.

Abstract: Surface sizes comprising 1) gellan gum and 2) one or more film-forming polymers such as chemically modified starch, cellulose derivatives, and polyvinyl alcohol are described. The compositions exhibit enhanced film-forming properties.

Abstract: A film forming composition useful as a paper size is described which includes 1-20 parts, preferably 2-15 parts, by weight of a gum selected from the group consisting of xanthan gum, rhamsan gum, welan gum and mixtures thereof; 3-20 parts, preferably 5-17 parts, by weight of a water soluble alginate; and 60-100 parts, preferably 70-90 parts, by weight of starch, polyvinyl alcohol or carboxymethylcellulose, with the gum:alginate ratio being not greater than 1:1, preferably not greater than 1:2. The balance of the composition will primarily be water. Additives such as sodium hexametaphosphate may also be present.

Abstract: Hydrocolloid/salt blends are prepared which controllably release ions into solution. The blends are especially useful in alginate print paste compositions.

Abstract: An omelette mix is prepared from a liquid egg product, which may be, for example, whole egg, egg white, egg yolk, a de-cholesterized or artificial mix, or any combination of two or more of the foregoing, by adjusting its pH, preferably with citric acid, then adding to it a hydrocolloid, comprising an alginate, adding a multivalent metal salt of only low solubility in water, e.g. calcium sulphate dihydrate, in order to facilitate any required cross-linking of the hydrocolloid molecular chains, mixing thoroughly to form a homogeneous material, forming this material into any desired shape and freezing or chilling it to produce a stable intermediate material that can readily be quickly heated to give an omelette in form ready for consumption. In general sodium chloride will be introduced into the mix, conveniently with the hydrocolloid, in order to enhance the flavor of the omelette.

Abstract: In the printing of dyes onto substrates, the use of a mixed, cross-linked calcium/sodium alginate to thicken the dye solution effectively reduces dye usage.

Abstract: A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined xanthan gum and a cold-water soluble protein.

Abstract: A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined xanthan gum and a galactomannan, e.g., guar gum or locust bean gum, or the glucomannan konjak gum.

Abstract: Partially derivatized anionic gums are disclosed. The gum derivatives are prepared by reacting non-derivatized gum with quaternary ammonium compounds in less than the stoichiometric amount required for complete derivatization. The partially derived gums are water soluble and resistant to bacterial degradation.

Abstract: Hydrocolloid/salt blends are prepared which controllably release ions into solution. The blends are especially useful in alginate print paste compositions.

Abstract: In the printing of dyes onto substrates, the pretreatment of the substrates with low levels of calcium or sodium salts or other gelling/insolubilizing agents effectively reduces dye usage.