GELATIN DESSERT

Brand Owner (click to sort) Address Description
FREE STYLE GENERAL FOODS CORPORATION 33 Saratoga Rd Ste X-1 Glenville NY 12302 GELATIN DESSERT;
FREE'N CLEAR GENERAL FOODS CORPORATION 33 Saratoga Rd Ste X-1 Glenville NY 12302 GELATIN DESSERT;
GEL'HADA COMPANIA NACIONAL DE LEVADURAS LEVAPAN S.A. Carrera 46. No. 12-30 Bogotá D.C. 0000 Colombia GELATIN DESSERT, FLANS AND POWDER FOR MAKING FRUIT FLAVORED FOOD DRINKS;
GEL-AH-TWIN KADISON LABORATORIES, INC. GELATIN DESSERT;
GELATIN POPS GENERAL FOODS CORPORATION 33 Saratoga Rd Ste X-1 Glenville NY 12302 GELATIN DESSERT;
JELL RITE Aldi Inc. 1200 N. Kirk Road Batavia IL 60510 GELATIN DESSERT;JELL RIGHT;
LITE-SET KELLOGG COMPANY One Kellogg Square Battle Creek MI 49016 GELATIN DESSERT;LIGHT SET;
NATUREGEL Medical Products Laboratories, Inc. 9990 Global Road Philadelphia PA 19115 Gelatin Dessert;
NUTRA-SWEET G. D. Searle & Company Skokie IL 60076 GELATIN DESSERT;FIRST USE JUNE 6 1977, IN COMMERCE JUNE 6 1977, AUG 26 1970 IN A DIFFERENT FORM.;FIRST USE JUNE 6 1977, IN COMMERCE JUNE 6 1977, AUG 26 1970 IN A DIFFERENT FORM.;
SHEER DELIGHT GENERAL FOODS CORPORATION 33 Saratoga Rd Ste X-1 Glenville NY 12302 GELATIN DESSERT;
WAISTLINE GENERAL FOODS CORPORATION 33 Saratoga Rd Ste X-1 Glenville NY 12302 GELATIN DESSERT;WAIST LINE;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. 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.