GELATIN PUDDING PRODUCTS

Brand	Owner (click to sort)	Address	Description
QUEEN	REINA MEALS	6410 Langfield Rd. Bldg. Y Houston TX 77092	Gelatin and pudding products, namely, artificial flavored gelatins, flans and puddings; natural flavored gelatins and puddings; frozen gelatins and puddings; gelatin and pudding based beverages flavored with milk or yogurt;The mark consists of the word QUEEN in red below a red crown design, inside a red border with a yellow interior background.;The color(s) yellow and red is/are claimed as a feature of the mark.;
REINA	REINA MEALS	6410 Langfield Rd. Bldg. Y Houston TX 77092	Gelatin and pudding products, namely, artificial flavored gelatins and puddings; natural flavored gelatins and puddings; frozen gelatins and puddings; gelatin and pudding flavored with milk, including beverages;The English translation of the word REINA in the mark is Queen.;
REINA	Latin Foods Logistics	4204 Trade Center Blvd. Laredo TX 78045	Gelatin and pudding products, namely, artificial flavored gelatins and puddings; natural flavored gelatins and puddings; frozen gelatins and puddings; gelatin and pudding flavored with milk, including beverages;The English translation of the word REINA in the mark is Queen.;
	Where the owner name is not linked, that owner no longer owns the brand

Technical Examples

The invention relates to compositions suitable for plasma substitution comprising as a plasma expander a recombinant gelatin-like protein. Characteristic is that the gelatin-like protein can be a monomer or a polymer like a dimer, trimer or a tetramer of a human recombinant gelatin-like protein having an isolectric point of less than 8. The resulting gelatin-like proteins provide a method to control the clearance rate of a plasma expander by its molecular weight. Preferably the gelatin-like proteins have a low hydroxyproline content which prevents the composition from gelling and thus allows the use of high-molecular weight proteins in order to establish a suitable colloid osmotic pressure. An additional advantage of the gelatin-like proteins is that these avoid the risk of anaphylactic shock that exists in conjunction with the use of commercially available preparations.