Preparations and materials, all included in this class for stabilizing, binding, agglutinating, thickening and/or emulsifying foodstuffs

Stabilizers and binding materials included in Class 30 for foodstuffs, especially for sauces, soups, and sour milk products; stabilizers included in this class produced from vegetable flour and/or starch bases, including stabilizers and/or binding materials included in this class.