Notes

[alt text]

A dessert, “French dressing” bottle, and pie slice pictured in black and white underneath the first benefit. Both benefits listed in a red border.

[transcripton]

# These 2 most important benefits yours with Kelco Algin:

1. Improved, More Desirable Products:

For greater consumer satisfaction, more consumption, faster repeats, more sales. Less than a teaspoon of Kelco algin per pound of food product produces high volue whip, easier mixing, more tender texture, and retarded weeping (syneresis). Foods look better, taste better, stay fresh longer.

## Kelco algin give desserts, meringues and chiffons, made from pre-packaged dry mix, a smoother, creamier texture. Preparation is easier, desserts stay fresh longer.

## Kelco algin colloids produce uniform and stable emulsions of superior flavor release, improved consistency, smoother texture and far longer shelf life. 

## Kelco algin in fruits for pie fillings effectively stabilize the fruit and fruit juices. Boil out during baking is minimized, weeping or syneresis is retarded and pies stay fresh longer. 

2. Dynamite New Selling Points

For more powerful and compelling advertising to generate greater sales. Food manufacturers using Kelco algin products as their vital new ingredient feature that major product improvement their advertising. Measurable sales increases are effected!

YOURS on REQUEST: Free samples of Kelco algin, and Technical data describing properties, advantages and uses.

Products of Kelco Company

[additional notes]

Advertisement makes a direct suggestion for how audience should advertise their products and improve consumer reception using Kelco. 

- Sarah Giovennella