Усиленная оболочка, в частности, для колбасных изделий

1. Усиленная оболочка в виде изготовленной механическим способом трубчатой решетчатой оплеточной сетки, петельные столбики которой, образованные, по меньшей мере, двумя нитями, соединенными друг с другом в точках перекрещивания, причем петельные столбики проходят в продольном и поперечном направлении по введенному круглому и вытянутому заполняющему элементу, отличающаяся тем, что оплеточная сетка (3) выполнена в виде изогнутой в продольном направлении или волнистой сетки, состоящей из соединенных в одно целое изогнутых участков, проходящих в двух или трех осевых плоскостях.2. Оболочка по п.1, отличающаяся тем, что выступающие в продольном направлении нити (4а, 4b, 4с) дополнительно проходят с продольным скручиванием.3. Оболочка по п.1, отличающаяся тем, что проходящие в продольном направлении нити (4а, 4b, 4с) расположены в зависимости от дуги или части дуги вокруг условного центра, в соответствии с желаемой дугой или частью дуги таким образом, что проходящая или проходящие с внутренней стороны нити (4а) короче нитей (4b, 4с), проходящих по дуге окружности по внешним виткам.4. Оболочка по п.3, отличающаяся тем, что внутренняя продольная нить (4а) имеет длину, определенную углом дуги (φ) окружности с условным радиусом (R1), и длина следующих продольных нитей (4с, 4b) определена углом дуги (φ) и соответствующим эффективным радиусом (Rи R.), получаемым от положения продольной нити (4а, 4b, 4с) на окружности поперечных нитей (5, 9, 10), причем действительная длина определяется торцевыми остатками (7.8) длины угловой меры дуги.5. Оболочка по п.1, отличающаяся тем, что перевязывающие в поперечном направлении нити (5) оболочки, охватывающие заполняющ� ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 78 633 (13) U1 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÏÎËÅÇÍÎÉ ÌÎÄÅËÈ Ê ÏÀÒÅÍÒÓ (òèòóëüíûé ëèñò) (21), (22) Çà âêà: 2008117409/22, 08.05.2007 (72) Àâòîð(û): ÍÀÃÅËÜ Ýäãàð (DE), ÄÅËÅÐ Ýðíñò (DE) (24) Äàòà ...

Cellulose-based food casing having a fungicidal finish and a method for protecting cellulose-based food casings from mold infestation

The present invention relates to tubular food casings based on cellulose having a fungicidal finish, and to a method for protecting such food casings from mold infestation.

Method for Obtaining Artificial Sausage Casing for Foodstuffs, Artificial Casing and Resulting Products Obtained

The present invention relates to a method for obtaining artificial casing for filling foodstuffs and artificial casing obtained by means of said method, which comprises extruding gel through an output slot having a closed, polygonal and non-circular geometric configuration, obtaining a tubular film with a circular cross-section due to the effect of pressure exerted by a fluid that is injected into said hollow tubular film, such that the artificial casing obtained has a high dilation capacity in its cross-section, while at the same time maintaining the same longitudinal traction values as a casing obtained using a circular slot of the same caliber. 1. Method for obtaining artificial casing for filling foodstuffs , comprising:a step a) which comprises preparing an extrudable gel comprising a fibrous collagen dispersion, characterized in that it comprises:{'b': 3', '1, 'a step b) which comprises arranging an extrusion head () comprising an output slot () for the exit of the extruded material having a closed and non-circular geometric configuration, and'}{'b': 1', '2', '2', '2, 'a step c) which comprises extruding the extrudable gel prepared in step a) through the output slot () arranged in step b), obtaining a hollow tubular film () while at the same time maintaining pressure inside the tubular film () higher than the pressure outside said tubular film ().'}222. Method for obtaining artificial casing for filling foodstuffs according to claim 1 , characterized in that step c) comprises injecting pressurized fluid with a sufficient pressure into the film () so that the tubular film () adopts a substantially cylindrical configuration.31. Method for obtaining artificial casing for filling foodstuffs according to claim 1 , characterized in that the output slot () for the exit of the extruded material has a closed polygonal geometric configuration.4. Method for obtaining artificial casing for filling foodstuffs according to claim 1 , characterized in that after step c) the ...

Shirrable spiced casing with inner coating

A method is provided for coating tubular food casings ( 2 ), especially intestines, with flavoring substances in particle form, especially spices, wherein the tubular casing ( 2 ) is wetted on the inside with adhesive ( 3 ) and the desired flavoring substances ( 6 ) are deposited on the formed adhesive layer. Here, it is essential that the casing ( 2 ), wetted on the inside with adhesive ( 3 ), is brought through a particle-shaped flavoring substance supply ( 6 ), formed in the interior of the tube, and a gas cushion ( 7 ), in particular an air cushion, into a non-flat, open cross-sectional shape. The casing wetted with adhesive on its inner side carries along flavoring substances from the flavoring substance supply ( 6 ), when it is pulled through the flavoring substance supply. The casing ( 2 ) at least on the inside is made from a hydrophilic plastic.

ELASTIC LONGITUDINAL NET OF A CLOSED PERIPHERY, IN PARTICULAR FOR WRAPPING UP SAUSAGE AND FOOD PRODUCTS

An elastic longitudinal net () for longitudinal food products, especially cold meat products, is formed as a sleeve having at least one longitudinal main warp () of a tightening chain weave having at least one substantially inextensible thread (), and at least one weft () having at least one elastic fiber and circumferential sections (), the ends of which are interweaved substantially perpendicularly between the substantially inextensible fiber and longitudinal sections () existing between neighboring circumferential sections () and running in a concurrent manner relative to and weaved with at least one main warp (). The longitudinal sections are interweaved through at least one main warp () substantially perpendicularly relative to its longitudinal axis, passing through loops () of the at least one substantially inextensible thread () of the main warp, forming a serpentine run having at least two external loops (). 1. An elastic longitudinal net of a closed periphery , in particular a net for containing longitudinal food products therein , the net having a form of a sleeve , the elastic longitudinal net comprising:{'b': 21', '213', '214, 'at least one longitudinal main warp () formed by a tightening chain weave having at least one substantially inextensible thread (, ), and'}{'b': 3', '31', '213', '214', '21, 'at least one weft () including at least one elastic fiber and having circumferential sections (), ends of the at least one fiber being interweaved substantially perpendicularly between said at least one substantially inextensible thread (, ) of said at least one main warp (), and'}{'b': 32', '31', '21, 'longitudinal sections () located between neighboring circumferential sections () and running substantially concurrently relative to and weaved with said at least one main warp (),'}{'b': 32', '3', '21', '215', '216', '213', '214', '21', '32', '3', '21, 'wherein said longitudinal sections () of said at least one weft () are at least once interweaved through ...

Biopolymer-based flexible-tube type food casing with internal impregnation

A biopolymer-based food casing having an impregnation on the side facing the food is provided. The impregnation includes at least one hydrophobic, synthetic, organic polymer. By taloring the impregnation, the peelability of the casing may be adjusted to correspond to the type of food contained within the casing. The casing is used, especially, as an artificial sausage casing for raw sausage, scalded-emulsion sausage or cooked-meat sausage. 1. A biopolymeric food casing which has an impregnation on the side facing the food , said impregnation comprising at least one hydrophobic , synthetic , organic polymer selected from the group consisting of polystyrene , styrene/(meth)acrylate copolymers , styrene/maleate copolymers , styrene/butadiene copolymers , polyurethanes , polyacrylonitriles , polyisoprene , polyacrylamide , poly(meth)acrylates , polyvinyl pyrrolidone , polyvinylidene chloride , ethylene/vinyl acetate copolymers , polyvinyl acetate , polyvinyl alcohol or optionally N-substituted polyvinylamines.2. The food casing as claimed in claim 1 , wherein the biopolymer is a polysaccharide claim 1 , a polysaccharide derivative claim 1 , a protein claim 1 , a protein derivative claim 1 , or a mixture thereof.3. The food casing as claimed in claim 2 , wherein the polysaccharide comprises cellulose claim 2 , starch or a starch derivative and/or alginic acid.4. The food casing as claimed in claim 2 , wherein the protein comprises collagen claim 2 , gelatin and/or derivatives thereof.5. The food casing as claimed in claim 1 , wherein said food casing further comprises a fiber reinforcement.6. The food casing as claimed in claim 5 , wherein said fiber reinforcement comprises a textile material claim 5 , a nonwoven claim 5 , or a fiber paper.7. The food casing as claimed in claim 1 , wherein the hydrophobic claim 1 , synthetic claim 1 , organic polymer comprises styrene/(meth)acrylate copolymer.8. The food casing as claimed in claim 7 , wherein the polymer is a cationic ...

Polymer-Based Sausage Casing

A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention. 137-. (canceled)38. A food casing , comprising a film comprising a mixture of:(a) polyamide; and(b) a non-reactive material having a particle size ranging from about 0.5 nm to about 7 nm;wherein the non-reactive material permits moisture and gas to permeate the stuffed food casing at a permeation greater than if no non-reactive compound were present.402. The food casing of claim , wherein R is i-butyl.412. The food casing of claim , wherein the non-reactive material is octaisobutyl-polyhedral oligomeric silsesquixane.421. The food casing of claim , wherein the non-reactive material in the food casing is in the range of from about 0.1% to about 20.0% by weight.431. The food casing of claim , wherein the non-reactive ...

CLOSURE MODULE AND METHOD FOR CLOSING AND/OR SEPARATING FILLED SAUSAGE CASINGS CONNECTED VIA A SAUSAGE NECK

A closure module and a method for closing and/or separating filled sausage casings connected via a sausage neck, comprising, in at least one example, a first electrode and a second electrode located opposite the first one, the electrodes being arranged such that a sausage neck can be placed therebetween and being adapted to be moved relative to each other and towards the sausage neck to such an extent that a current can flow from the first electrode into the sausage neck and via the sausage neck into the second electrode. 2. The closure module according to claim 1 , wherein the closure module further comprises a first stamp element as well as an oppositely disposed second stamp element claim 1 , wherein the first stamp element and the second stamp element are adapted to be moved relative to and towards one another such that the sausage neck is clamped between the opposed stamp elements.3. The closure module according to claim 2 , wherein the closure module further comprisesa first stamp pair with two juxtaposed, spaced-apart stamp elements as well as an oppositely disposed second stamp pair with two juxtaposed, spaced-apart stamp elements, wherein the first stamp pair and the second stamp pair are adapted to be moved relative to and towards one another such that the sausage neck is clamped between the first stamp pair and the second stamp pair, wherein respective electrodes are arranged between stamp elements of each of the first stamp pair and the second stamp pair.4. The closure module according to claim 1 , wherein the first electrode and the second electrode are movable towards one another only up to a minimum distance claim 1 , when seen in a direction of movement.5. The closure module according to claim 1 , wherein juxtaposed stamp elements of a stamp element pair are configured as spreading elements that are laterally movable apart and away from the electrodes claim 1 , and wherein the stamp elements are moveable apart before the stamp elements clamp the ...

CLOSURE MODULE AND METHOD FOR CLOSING AND/OR SEPARATING FILLED SAUSAGE CASINGS CONNECTED VIA A SAUSAGE NECK

A closure module and a method for closing and/or separating filled sausage casings connected via a sausage neck, comprising two stamps movable relative to and towards each other and arranged such that a sausage neck can be placed therebetween, the stamps being capable of clamping the sausage neck in a closed condition, and further comprising a first and a second electrode, through which, in a closed condition of the stamps, a current can flow from the first electrode into the sausage neck and via the sausage neck into the second electrode. 1. A closure module for closing and/or separating filled sausage casings connected via a sausage neck , comprising:two stamps movable relative to and towards each other and arranged such that a sausage neck is placed therebetween, the stamps capable of clamping the sausage neck in a closed condition, and further comprising a first electrode and a second electrode, through which, in a closed condition of the stamps, a current flows from the first electrode into the sausage neck and via the sausage neck into the second electrode.2. The closure module according to claim 1 , wherein the first electrode and the second electrode are arranged such that claim 1 , in the closed condition of the stamps claim 1 , the first electrode and the second electrode are spaced apart from rounded sausage ends of the filled sausage casings such that the electrodes do not contact the filled sausage casings claim 1 , the electrode sides facing outwards having in particular provided thereon an insulating material.3. The closure module according to claim 1 , wherein a clamping point of the stamps is arranged on at least a respective side of the first electrode and the second electrode facing a rounded sausage end of the sausage neck.4. The closure module according to claim 3 , wherein both of the first electrode and the second electrode are arranged in one of the stamps in spaced relationship with each other claim 3 , or wherein the first electrode is ...

SHEET FOR PACKAGING EDIBLE MEAT, AND CASING FOR PACKAGING EDIBLE MEAT

A sheet for packaging edible meat is provided that includes a layer A and a layer B thermally adhered to each other. In the sheet, the layer A is a wet-laid nonwoven fabric produced by mixing a first core-in-sheath fiber (a) having a core made of polyester and a sheath made of polyethylene, a second core-sheath fiber (b) having a core made of polyester and a sheath made of a low-melting-point polyester, and an ultrafine polyester fiber (c). The layer B is a spunbonded nonwoven fabric produced from a third core-sheath fiber having a core made of polyester and a sheath made of polyethylene. Also a casing for packaging edible meat is provided that is formed from the sheet for packaging edible meat. 1. A sheet for packaging edible meat comprising a layer A and a layer B thermally adhered to each other , whereinthe layer A is a wet-laid nonwoven fabric produced by mixing a first core-sheath fiber (a) having a core made of polyester and a sheath made of polyethylene, a second core-sheath fiber (b) having a core made of polyester and a sheath made of a low-melting-point polyester, and an ultrafine polyester fiber (c), andthe layer B is a spunbonded nonwoven fabric formed of a third core-sheath fiber having a core made of polyester and a sheath made of polyethylene.2. The sheet for packaging edible meat according to claim 1 , wherein the melting point of the low-melting-point polyester of the fiber (b) is 110° C. or higher and lower than 140° C.3. The sheet for packaging edible meat according to claim 1 , wherein the thickness of the fiber (c) is 0.11 to 0.55 decitex (dtx).4. The sheet for packaging edible meat according to claim 1 , wherein the basis weight thereof is 25 to 90 g/m.5. The sheet for packaging edible meat according to claim 1 , having a toughness value of the sheet for packaging edible meat of 150 or more and 400 or less claim 1 , wherein the toughness value is determined by the following formula:{'br': None, 'i': 'N', 'Toughness value=|tensile strength (/15 ...

RELEASE AGENT FOR FOOD NETTING, AND RELATED TREATED NETTING AND METHODS

Release agent compositions for treating food netting include hydrophilic (e.g., acidic) and hydrophobic (e.g., surface active amphiphilic modifier, oil) components that both enhance the releasability of a food product from the treated netting material. The acid of the release agent composition denatures proteins along an outer surface of the food article, forming a skin of insolubilized proteins between the netting material and the remainder of the food product. This protein skin, along with the oil, if present, and a surface active amphiphilic modifier of the release agent, inhibit absorption and/or adsorption of hydrophilic food proteins from the food product into or onto the netting, which inhibits strong mechanical binding between the netting and the food product. Subsequent release of the netting from the food product is relatively easy, without damaging the food product itself. Related articles and methods are also disclosed. 1. A composition for a release agent for food netting , the composition comprising:at least one acid; andat least one of a surface active amphiphilic modifier or a surfactant.2. The composition of claim 1 , further comprising a thickening agent.3. The composition of claim 1 , wherein the at least one acid is selected from the group consisting of vinegar claim 1 , citric acid claim 1 , acetic acid claim 1 , sorbic acid claim 1 , formic acid claim 1 , propionic acid claim 1 , maleic acid claim 1 , and a mixture of any thereof.4. The composition of claim 1 , wherein the at least one of the surface active amphiphilic modifier or the surfactant comprises lecithin.5. The composition of claim 1 , wherein the composition comprises a surface active amphiphilic modifier.6. The composition of claim 5 , wherein the surface active amphiphilic modifier comprises lecithin.7. The composition of claim 1 , wherein the composition comprises a surfactant.8. The composition of claim 7 , wherein the surfactant is selected from the group consisting of ...

METHOD AND DEVICE FOR WELDING CASINGS

The invention relates to a device () for producing a case having a large length for food, in particular for sausages, from a plurality of individual case sections made of casings that contain collagens, such as natural casings or collagen-containing artificial casings, comprising a mandrel () and at least two sleeve sections (), wherein the sleeve sections (), in order to create an overlapping area (), are pushed over the mandrel () and arranged such as to overlap each other, a heating element () for temporarily exchanging heat between the heating element () and the overlapping area (), such that the case sections are at least partially welded to each other in the overlapping area (), a deformable extension body (), wherein the deformable extension body annularly surrounds the mandrel () and is arranged inside the case sections (), wherein the deformable extension body () is made of an elastically deformable material, and a mold () that encloses the mandrel () in some sections. 112332455446236725574. Apparatus () for the production of a sheath having a greater length , for foods , particularly for sausages , from a plurality of individual sheath sections composed of casings that contain collagens , such as natural casings or synthetic casings containing collagens , comprising a mandrel () and at least two sheath sections () , wherein the sheath sections () are pushed on over the mandrel () in order to create an overlapping region () , and disposed overlapping one another , and having a heating element () for temporary exchange of heat between heating element () and the overlapping region () , so that the sheath sections are welded to one another , at least in part , in the overlapping region () , and having a deformable expansion body () , wherein this body is configured to surround the mandrel () in the manner of a ring , and is disposed within the sheath sections () , wherein the deformable expansion body () is configured to comprise an elastically deformable ...

SAUSAGE CASING STORAGE WITH FILLING LEVEL MONITORING

A method and a device for separating shirred casing sticks, where a row Rwith a first number of consecutively disposed shined casing sticks in a shined casing stick storage is pushed in a first stroke cycle by a pusher along a sloped plane in the direction of a separation edge and one after the other over the separation edge and, once the last shined casing stick of the row has been pushed over the separation edge, the pusher moves back along the sloped plane and takes a row Rwith a second number of consecutively disposed shined casing sticks and pushes them in a further stroke cycle in the direction towards the separation edge, characterized in that a control device determines the filling level of shined casing sticks in the shined casing stick storage from the number of shined casing sticks pushed over the separation edge. 1. Method for determining a filling level of shirred casing sticks in a shirred casing stick storage in sausage production , where , for separating said shined casing sticks ,{'sub': '1', 'in said shined casing sticks storage, pushing a row Rwith a first number of consecutively disposed shined casing sticks by a pusher during a first stroke cycle along a sloped plane over a separation edge; and'}{'sub': 1', '2, 'b': '20', 'once the last shined casing stick of said row Rhas been pushed over said separation edge , moving said pusher back along said sloped plane and taking a row Rwith a second number of consecutively disposed shined casing sticks by said pusher and pushing in a further stroke cycle in a direction towards said separation edge, wherein'}a control device determines a filling level of shined casing sticks in said shined casing stick storage from a number of shined casing sticks pushed over said separation edge.2. The method according to claim 1 , wherein the filling level of shined casing sticks in said shined casing stick storage is determined in dependence of the number of shined casing sticks of a row Rwhich are pushed over said ...

METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING

The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.

TEXTURED POROUS BARRIER TRANSFER CASING

The present invention provides a multi-layered coextruded thermoplastic food casing comprising: at least one thermoplastic porous absorbing layer; and at least one layer having a barrier effect for water vapor and/or oxygen, wherein the at least one layer having a barrier effect for water vapor and/or oxygen has an average layer thickness in a range of from 5 to 60 μm over the entire surface area, wherein the at least one thermoplastic porous absorbing layer comprises as a main component at least one thermoplastic polymer material selected from the group consisting of (co)polyamides and (co)polyolefins, wherein the at least one thermoplastic porous absorbing layer comprises areas having a reduced average layer thickness and areas having a non-reduced average layer thickness, wherein the average layer thickness of the at least one thermoplastic porous absorbing layer in areas having a non-reduced average layer thickness is in a range of from 10 to 200 μm, wherein the average layer thickness in areas having a reduced average layer thickness is lower by 7 to 140 μm and is reduced by a range of from 30 to 85% compared to the areas having a non-reduced average layer thickness of the at least one thermoplastic porous absorbing layer, and wherein both areas having a reduced average layer thickness and a non-reduced average layer thickness comprise pores which are able to absorb a functional additive. 1. A multi-layered (co)extruded thermoplastic food casing comprising:at least one thermoplastic porous absorbing layer; andat least one layer having a barrier effect for water vapor and/or oxygen,wherein said at least one layer having a barrier effect for water vapor and/or oxygen has an average layer thickness in a range of from 5 to 60 μm over the entire surface area,wherein said at least one thermoplastic porous absorbing layer comprises as a main component at least one thermoplastic polymer material selected from the group consisting of (co)polyamides and (co)polyolefins, ...

TEXTURED NON-POROUS BARRIER TRANSFER CASING

The present invention provides a functional additive transferring (co)extruded thermoplastic food casing having a water vapor barrier and/or oxygen barrier effect wherein an inside surface of the thermoplastic food casing has a textured surface which forms a three-dimensional pattern of higher and lower retaining capacity for a functional additive, wherein the thermoplastic food casing having a textured surface in case of a monolayer casing or an inner layer comprising the inside surface having a textured surface in case of a multilayer casing comprises as a main component at least one thermoplastic polymer material selected from the group consisting of (co)polyamides, (co)polyolefins, (co)polyester and vinylidenchloride (co)polymers, wherein the (co)extruded thermoplastic food casing does not comprise a net and/or a material forming a net or any other three dimensional structure on its outside surface, wherein the average thickness of the thermoplastic food casing in the areas having a higher retaining capacity is in a range of from 1 to 100 μm, wherein the average thickness of the thermoplastic food casing in the areas having a lower retaining capacity is in a range of from 191 to 2000 μm, provided that the thickness difference between the average thickness in the areas having higher retaining capacity and the average thickness in the areas having a lower retaining capacity is in a range of from 160 to 1950 μm and that a ratio of the average thickness of the thermoplastic food casing in the areas having a higher retaining capacity and the average thickness of the thermoplastic food casing in the areas having a lower retaining capacity is in a range of from 0.002 to 0.25. 1. A functional additive transferring (co)extruded thermoplastic food casing comprising:a water vapor barrier and/or oxygen barrier effect,wherein an inside surface of said thermoplastic food casing has a textured surface which forms a three-dimensional pattern of higher and lower retaining ...

VEGETABLE CASING FILM AND METHOD FOR PRODUCTION OF TUBULAR SAUSAGE CASINGS

Tubular sausage casings can be prepared from non-animal materials, primarily starches and flours by film-casting followed by gluing with an edible glue composed of konjac and carrageenan. In this way, it has been made possible to prepare non-animal meat casings commercially, that can be used with conventional sausage production technology. 1. In combination , a vegetable based edible casing film and an edible glue for sealing the folded film into a tubular shape sausage casing.2. A combination according to claim 1 , wherein said casing film is composed of edible vegetable-based polymeric materials consisting of starch and/or flours and claim 1 , optionally claim 1 , additional edible polyhydric polymers; water claim 1 , glycerin and/or propylene glycol claim 1 , and wherein said edible glue comprises konjac claim 1 , carrageenan and water.3. A tubular material for use as a sausage casing claim 1 , produced by folding the vegetable based edible casing film of and edge-sealing the folded casing into a tubular shape using the edible glue according to .4. A tubular casing material according to claim 3 , wherein said film is composed of edible vegetable-based polymeric materials consisting of a major portion of starch and a minor portion of adjunctive polymeric materials claim 3 , water claim 3 , glycerin; and/or propylene glycol.5. A tubular casing material according to claim 4 , wherein said adjunctive polymeric materials are selected from the group consisting of carrageenan claim 4 , agar claim 4 , gellan gum and high gelling starches.6. A tubular casing material according to claim 4 , wherein the proportion of the starch to the adjunctive polymeric materials is from 40% to 65% by weight of dry film.7. A tubular casing material according to claim 4 , wherein said minor portion of adjunctive polymeric materials comprises from 15 to 35% by weight of glycerin.8. A tubular casing material according to claim 3 , wherein said edge-sealing comprises the application of heat.9 ...

APPARATUSES AND METHODS OF ORIENTING SAUSAGES (NATURAL CASING SORTER)

Apparatus for orient sausages and methods of orienting sausages. The apparatus has at least one conveyor device with a moveable, in particular circulating, conveyor element on which individual sausages can be placed and transported in a conveyor direction along a path of movement. Two orientation devices are spaced from each other transversely relative to the conveyor direction and which are arranged above the moveable conveyor element, and each having at least one respective guide for laterally guiding the sausages. 131-. (canceled)32. An apparatus for orienting curved sausages , the apparatus comprising:at least one conveyor device with a moveable circulating conveyor element on which individual curved sausages can be placed and transported in a conveyor direction along a path of movement; anda pair of orientation devices which are spaced from each other transversely relative to the conveyor direction and disposed above the moveable conveyor element and having at least one respective guide for laterally guiding sausages,wherein the spacing of the guides of the orientation device is so set that the curved sausage is elastically deformed by the spaced lateral guides and in that case at least approximately straightened or bent straight, andduring further transport along the path of movement, the front end of the sausage comes free from the guides of the spaced orientation device while a rear portion of the sausage still remains between the guides, the sausage then after coming free by virtue of the elasticity at least partially again assumes its previously more greatly curved shape and in that case the front portion of the sausage is moved in a direction transversely relative to the conveyor direction and thus at least approximately transversely relative to the path of movement of the sausage.33. The apparatus of further comprising:an adjusting device configured to adjust the spacing of the guides of the pair of orientation devices.34. The apparatus of wherein each ...

FOOD CASING

A food barrier-casing for foods which, in the casing, are scalded, cooked or heated in another manner, in particular for cooked-meat or scalded-emulsion sausages, ham, cured products, fish or processed cheese. The casing includes at least one water-vapour- and/or gas-impermeable film (), and has an absorbent internal layer () made of individual fibers or made of a woven fabric, knitted fabric, or a nonwoven, bonded thereto and this internal layer () is impregnated with dyes and/or flavourings. The external side of the barrier-casing is predominantly formed of a polyester film () made of polyethylene terephthalate and this polyester film () is bonded via a bonding layer () to the absorbent internal layer ().

METHODS AND COMPOSITIONS FOR TRANSFERRING A COLORING TO A FOOD PRODUCT

Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. 1. A food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent , wherein the coloring and/or flavoring agent comprises a hydrolyzed vegetable protein (HVP) , optionally an acid-hydrolyzed vegetable protein , a yeast extract , or a combination thereof.2. The food casing or packaging of claim 1 , wherein the coloring and/or flavoring agent comprises an HVP produced by hydrolyzing soy claim 1 , corn claim 1 , wheat claim 1 , and/or sunflower biomass.3. The food casing or packaging of claim 2 , wherein the soy claim 2 , corn claim 2 , wheat claim 2 , and/or sunflower biomass is produced from non-GMO soy claim 2 , corn claim 2 , wheat claim 2 , and/or sunflower.4. The food casing or packaging of claim 1 , wherein the HVP is produced from a vegetable protein source that is substantially non-allergenic in humans claim 1 , optionally wherein the vegetable protein source is from corn claim 1 , sunflower claim 1 , or a combination thereof.5. The food casing or packaging of claim 1 , wherein the coloring and/or flavoring agent is combined with at ...

METHOD OF MANUFACTURING A SYNTHETIC FIBER FABRIC FOR SAUSAGE CASINGS

In a method for the manufacture of a synthetic fiber fabric for casings of sausages and other meat products, which casings consist of 100% synthetic fibers, the synthetic fibers are woven to a fiber fabric which is then treated by alkalinization or, if the synthetic fibers consist of an alkaline-resistant material, by an acid solution thereby forming in the fabric fiber surfaces crater-like cavities which render the fabric absorptive to water and additional compounds such as flavor enhancers, smoke flavors, salts or others. 1. A method for the manufacture of a synthetic fiber fabric for casings of sausages and other meat products , which casings consist of 100% synthetic fibers , the method comprising the steps of weaving the synthetic fibers to a fiber fabric , surface-treating the fiber fabric by one of alkalization and , if the material of which the synthetic fibers consist is alkaline-resistant , subjecting the fabric to acid treatment thereby modifying the fiber surfaces of the fabric so as to form crater-like cavities over the whole fiber surfaces of the fabric rendering the fabric absorptive for water and other compounds including flavor enhancers , smoke flavors and salts.2. The method according to claim 1 , wherein filament fiber used in the fabric are endless filaments.3. The method according to claim 1 , wherein the synthetic filament fibers consist of polyester.4. The method according to claim 1 , wherein the fabric is alkalized by a caustic soda solution.5. The method according to claim 1 , wherein the fabric consists of a spandex-polyester mixture including a polyester yarn combined with a spandex rubber.6. The method according to claim 5 , wherein the fabric includes alternately polyester filaments and spandex filaments.7. The method according to claim 1 , wherein the fabric consists of polyamide fibers. This is a divisional application of pending U.S. patent application Ser. No. 12/460,674 filed Apr. 22, 2009 and claiming the priority of German ...

METHOD OF EXTRUDING SAUSAGE SLEEVES OF AT LEAST PARTIAL COLLAGEN, EXTRUSION HEAD AND EXTRUDED COLLAGEN SLEEVES

The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention. 1. Method of extruding sleeves of collagen or a collagen comprising mixture for encasing sausages , comprising the successive method steps:A) feeding a collagen fluid to an extrusion head;B) guiding the collagen fluid through the extrusion head;C) discharging the collagen fluid from the extrusion head;wherein during processing step B) the collagen fluid is transported between two rotatable and co-operating jackets which co-operating jackets are rotated in opposite directions, characterised in that the counter rotating jackets are rotated each with a rotation speed of 150-300 rpm.2. Method according to claim 1 , characterised in that the rotation speed of at least one of the rotating jackets is individually controllable.3. Method according to claim 1 , characterised in that simultaneous with the extrusion of the collagen fluid and from the inside of the co-operating jackets a food dough is extruded and the collagen fluid when being discharged is applied onto the extruded food dough.4. Method according to claim 1 , characterised in that the collagen fluid when being discharged is applied onto a core.5. Method according to claim 1 , characterised in that at least one of the collagen fluid guiding jackets is interchanged for an alternative collagen fluid guiding jacket claim 1 , which interchanged jackets have contact surfaces to the collagen with different properties.6. Extrusion head for sleeves of collagen or a collagen comprising mixture for encasing sausages claim 1 , comprising:a collagen fluid ...

ARTIFICIAL FOOD CASING COMPRISING A TRACEABILITY CODE, METHOD FOR MANUFACTURING AND METHOD OF TRACING THEREOF

The invention relates to an artificial food casing comprising a marking with a traceability code, wherein the marking comprises an ultraviolet-detectable component. 1. An artificial food casing comprising a marking with a traceability code , wherein the marking comprises an ultraviolet-detectable component.2. The artificial food casing according to claim 1 , wherein the artificial food casing comprises regenerated cellulose.3. The artificial food casing according to claim 1 , wherein the artificial food casing comprises a fibrous reinforcement.4. The artificial food casing according to claim 1 , wherein the artificial food casing comprises a fibrous reinforcement comprising an inside surface and an outside surface; and an outside layer on the outside surface of the fibrous reinforcement and/or an inside layer on the inside surface of the fibrous reinforcement claim 1 , wherein the outside layer and/or the inside layer comprises regenerated cellulose; and wherein the marking with a traceability code is applied or printed on the inside surface and/or the outside surface of the fibrous reinforcement.5. The artificial food casing according to claim 1 , wherein the artificial food casing is tubular.6. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component is photoluminescent or fluorescent under ultraviolet light.7. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component is an ultraviolet-detectable pigment claim 1 , an optical brightener claim 1 , a fluorescent whitening agent or any combination thereof.8. The artificial food casing according to claim 1 , wherein the marking is essentially invisible under daylight or ambient light conditions.9. The artificial food casing according to claim 1 , wherein the artificial food casing comprises a plurality of markings with a traceability code disposed at spaced positions along the length of the artificial food casing.10. A method for manufacturing ...

END CLOSURE FOR AN EDIBLE COLLAGEN CASING AND A METHOD FOR OBTAINING THEREOF

The invention relates to an edible tubular collagen film which has a closure at either of their ends. The closure is formed by an edible solid ring-like element which tightens the end portion of casing and seals the outlet of the same, in order to stop the filling mass upon beginning of a sausage stuffing process, whereby in such a process one can rescue the initial filled sausage for its further processing, whereafter the ring disappears. This edible closing element is characterized by being of an edible, and thermoplastic composition, which is preferably based on collagen or gelatine. The solid composition has a low melting temperature and becomes adhesive at fluid state onto the surface of a collagen film which contains a certain level of moisture. The strong cohesiveness of the material of said composition in the fluid state as well as the so narrow difference between its melting temperature and the temperature of solidification, makes that a welding of said material to be set very quickly. The closure can be made before or after the shirring of the collagen casing and the present invention provides also a process to perform such a closure by heat welding the closing element on the casing material. 1. Tubular casing for food made of an edible collagen film , having an end closure; said end closure consisting in a length of said casing whose section has been radially compressed toward its axis and/or twisted in such a way that said stretch of casing exerts the blocking of inner pathway therein; and where said stretch of compressed/twisted casing remains surrounded , fastened and tightened by a solid ring-like element which is thoroughly or partially welded to the surrounded portion of collagen casing , and wherein said ring is made up by a thermoplastic material which is characterized by being edible.2. Tubular casing according to claim 1 , wherein the tubular casing is shirred.3. Tubular casing according to claim 1 , wherein the thermoplastic material of the ...

EDIBLE CELLULOSIC CASINGS AND COMPOSITIONS, AND METHODS OF FORMATION

Edible cellulosic casings comprise cellulose and at least one modifier comprising at least one polysaccharide. The at least one modifier is substantially evenly distributed with the cellulose throughout a casing material of the edible cellulosic casing. A composition useful for an edible cellulosic casing comprises regenerated cellulose and at least one non-cellulose hydrophilic polysaccharide dispersed in the regenerated cellulose. The regenerated cellulose composes at least 50 wt. % of the composition. A method for forming an edible cellulosic casing comprises forming a cellulose solution and forming a modifier solution comprising at least one polysaccharide dissolved therein. The modifier and cellulose solutions are mixed to form a mixture from which the edible cellulosic casing is made. Edible cellulosic casings, as disclosed, may be consumed along with an encased foodstuff or other material for ingestion.

CUTTING TOOL

A cutting tool for cutting netting used for encasing meat products comprises a blade and a guard. A control circuit is electrically connected to the blade, and configured to maintain the temperature of the blade at a cutting temperature in the range of 300° C. to 500° C. The guard defines an interior cavity surrounding the blade and further comprises a slot exposing a portion of the blade. The guarding is further shaped to define a funnel at a distal end of the cutting tool leading to the slot such that in use the funnel guides a netting to be cut towards the blade. The cutting tool may be provided as a hand tool or in a bench mounted form. 116-. (canceled)17. A cutting tool comprising:a blade;a guard defining an interior cavity surrounding the blade and further comprising a slot exposing a portion of the blade, wherein the guarding is shaped to define a funnel at a distal end of the cutting tool leading to the slot such that in use the funnel guides a netting to be cut towards the blade;a control circuit electrically connected to the blade, and configured to maintain the temperature of the blade at a cutting temperature in the range of 300° C. to 500° C.18. The cutting tool as claimed in claim 17 , wherein the funnel comprises a first distal end and a second distal end which define a triangular funnel with a 90° opening angle located at the distal end of the cutting tool and the slot is an extended slot formed in the apex of the funnel leading to the blade.19. The cutting tool as claimed in wherein the slot is between 6 mm and 8 mm wide claim 18 , and has a length of at least 20 mm between the apex and the blade.20. The cutting tool as claimed in claim 17 , wherein the guarding is formed of a heat resistant material and comprises a plurality of ventilation holes each extending through the guarding from the interior cavity to an exterior surface.21. The cutting tool as claimed in claim 20 , wherein the guarding comprises two side surfaces claim 20 , a top surface ...

IMITATION SKINLESS SAUSAGES

A fine emulsion sausage having an alginate coating having a thickness of 0.05 mm or less; said sausage substantially possessing the visible and organoleptic properties of a skinless sausage. Also, a method of manufacturing such sausages, which method comprises co-extruding a fine emulsion filling with a casing paste comprising alginate to form a coextruded product comprising 1.5% or less by weight of casing paste, based upon the total weight of the casing paste and filling; and contacting such coextruded product with a solution containing calcium ions, which solution has a pH below the pKa value of the alginate. 1. A fine emulsion sausage comprising a filling and an alginate casing having a thickness of 0.05 mm or less; said sausage substantially possessing the visible and organoleptic properties of a skinless sausage.2. The sausage of wherein the coating has a thickness of 0.04 mm or less.3. The sausage of wherein the coating has a thickness of 0.03 mm or less.4. The sausage of wherein the filling comprises at least one of: beef claim 1 , pork claim 1 , veal claim 1 , chicken and turkey.5. The sausage of wherein the filling comprises a plant protein.6. A method of manufacturing a fine emulsion sausage claim 1 , which method comprises the step co-extruding a fine emulsion filling with a casing paste comprising alginate to form a coextruded product comprising 1.5 wt % or less based on the combined weight of the casing paste and filling; and contacting such coextruded product with a solution comprising calcium ions claim 1 , which solution has a pH below the pKa value of the alginate.7. The method of wherein the coextruded product comprises 1.2% or less by weight of casing paste claim 6 , based upon the total weight of the casing paste and filling.8. The method of wherein the coextruded product comprises 0.7% by weight of alginate claim 7 , based upon the total weight of the casing paste and filling.9. The method of wherein the solution containing calcium ions has a ...

METHODS OF FLAVORING COLLAGEN CASINGS

A method for producing collagen casings having one or more flavor ingredients incorporated into the collagen is provided. The flavor ingredients may be added during processing of collagen to produce the collagen casing; prior to, during or after drying of the collagen casing; prior to, during or after humidification to add moisture to the collagen casing; prior to, during or after shirring of the collagen casing; prior to or after the casing has been stuffed with meat products; during cooking of the stuffed collagen casing; and/or prior to packaging of the meat product. The flavor ingredient may be a water based flavor ingredient, an oil based flavor ingredient, a powdered flavor ingredient, a microencapsulated flavor ingredient, or a combination of two or more of these types of flavor ingredients. Collagen casings having one or more flavor ingredients incorporated into the collagen casing are also provided. 1. A method for flavoring a collagen casing comprising the steps of:(a) separating the corium layer from the grain layer of an animal hide; and(b) processing the corium layer to produce a collagen casing, wherein at least one flavor ingredient is added to the collagen casing during processing of collagen to produce the collagen casing; prior to, during or after drying of the collagen casing; prior to, during or after humidification to add moisture to the collagen casing; prior to, during or after shirring of the collagen casing; prior to or after the casing has been stuffed with meat products; during cooking of the stuffed collagen casing; and/or prior to packaging of the meat product.2. The method of claim 1 , wherein the step of processing the corium layer to produce a collagen casing further comprises the steps of:(i) grinding the corium layer of one or more animal hides and dispersing the ground corium in water;(ii) blending the ground corium material dispersed in water with a dispersion of cellulose and acid to produce a collagen gel;(iii) adding a flavor ...

NETTED CASING FOR FOOD

Provided is a netted food casing, which prevents a net from being easily separated from a nonwoven fabric, can inhibit inclusion of foreign substances, and is used as an inexpensive packing material. A netted food casing (X) includes a nonwoven fabric () and a net (). The nonwoven fabric () includes a thermoplastic synthetic fiber, and the net () includes one of a thermoplastic resin and a thermoplastic synthetic fiber. The nonwoven fabric () and the net () are thermally laminated to form the netted food casing (X). 1. A netted food casing , comprising:a nonwoven fabric comprising a thermoplastic synthetic fiber; anda net laminated on the nonwoven fabric, the net comprising one of a thermoplastic resin and a thermoplastic synthetic fiber,wherein the netted food casing is formed by thermally laminating the nonwoven fabric and the net,wherein the nonwoven fabric comprises a composite fiber including a fiber having a core-clad structure including polyester as a core and polyethylene as a clad and a fiber having a core-class structure including polyester as a core and low melting point polyester as a clad.2. A netted food casing according to claim 1 , wherein the nonwoven fabric comprises a fiber claim 1 , including an ultrafine polyester fiber.3. A netted food casing according to claim 1 , wherein the net comprises a low melting point polyethylene resin and a high melting point polyethylene resin.4. A netted food casing according to claim 1 , wherein the net comprises a polyester fiber.5. A netted food casing claim 1 , comprising:a nonwoven fabric comprising a thermoplastic synthetic fiber; anda net laminated on the nonwoven fabric, the net comprising one of a fiber and a thermoplastic resin,wherein the netted food casing is formed by thermally laminating the nonwoven fabric and the net,wherein the nonwoven fabric comprises a composite fiber including a fiber having a core-clad structure including polyester as a core and polyethylene as a clad, a polyester fiber, and a ...

DEVICE FOR TREATING A STRING OF SAUSAGES

Device for treating a string of sausages composed of a plurality of sausages which are disposed so as to be behind one another, having a sausage casing from an organic material which in the region between two sausages displays in each case a twist, wherein at least one microwave applicator which has at least one application chamber and is assigned at least one microwave generation unit for generating the microwave radiation to be supplied to the application chamber, and which has at least one conveying unit for conveying the string of sausages through the at least one application chamber is provided, wherein at least one measuring unit () for identifying at least one measured value which represents a measure of the temperature prevailing in the application chamber () is provided. 1. A device for treating a string of sausages composed of a plurality of sausages which are disposed so as to be behind one another , having a sausage casing from an organic material which in the region between two sausages displays in each case a twist , wherein at least one microwave applicator which has at least one application chamber and is assigned at least one microwave generation unit for generating the microwave radiation to be supplied to the application chamber , and which has at least one conveying unit for conveying the string of sausages through the at least one application chamber is provided , wherein at least one measuring unit for identifying at least one measured value which represents a measure of the temperature prevailing in the application chamber provided.2. The device according to claim 1 , wherein the measuring unit identifies the measured value as a measured value of temperature directly in the interior of the application chamber.3. The device according to claim 1 , wherein the measuring unit identifies the measured value as a measured value of temperature of a component which lines or delimits the application chamber.4. The device according to claim 3 , wherein ...

CONTROLLED SAUSAGE MANUFACTURING PROCESS

The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured. 1. Method for co-extruding an elongated food product comprising the following steps:a) providing a food dough;b) providing a viscous gelling agent comprising collagen;c) co-extruding a strand of food dough and an external layer of viscous gelling agent, wherein the viscous gelling agent at least partially encloses the strand of food dough; andd) performing at least one subsequent processing step, wherein the method comprises measuring the product characteristics of the viscous gelling agent provided in step b) and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.2. Method according to claim 1 , characterised in that the product characteristics measured include the pH claim 1 , salt concentration and/or salt type of the viscous gelling agent.3. Method according to claim 1 , characterised in that the at least one subsequent processing step comprises brining claim 1 , separating claim 1 , crimping claim 1 , smoking claim 1 , drying claim 1 , packaging claim 1 , cooking and/or chilling of the co-extruded elongated food product.4. Method according to claim 1 , characterised in that the to be balanced process settings are selected from the pH claim 1 , salt concentration and temperature.5. Method according to claim 1 , characterised in that the collagen is in the helical and/or crystalline form.6. Method according to claim 1 , characterised in that the process settings are selected such that the physical state of the collagen may vary between the helical and ...

Peeler carriage with knife assembly

A machine for peeling sausages having an adjustable carriage assembly and an adjustable knife holder with one or more blade holders.

Method to Process Coextruded Meat Products Using High Velocity Air in Combination With Handling Method and Liquid Application

A system and method for processing a coextruded meat product including a casing enclosing a meat batter after brining in which a heated, high velocity air stream is applied to the coextruded meat product thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product. This system and method can further improve the ability for a liquid coating to be added to the coextruded meat product in a non-drenching manner because of the superior surface preparation of the casing by the jets. 1. A method of processing a coextruded meat product including a casing enclosing a meat batter after brining , the method comprising:applying a heated, high velocity air stream to the coextruded meat product, thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product.2. The method of claim 1 , further comprising the step of applying a liquid coating to the surface of the casing of the coextruded meat product after the step of applying the heated claim 1 , high velocity air stream to the coextruded meat product.3. The method of claim 2 , wherein the liquid coating is liquid smoke.4. The method of claim 2 , wherein the step of applying the liquid coating to the surface of the casing of the coextruded meat product is performed by spraying the liquid coating onto the surface.5. The method of claim 4 , wherein the step of applying the liquid coating of the coextruded meat product involves using an ink jet technology to spray on the liquid coating.6. The method of claim 2 , further comprising another step of applying a heated claim 2 , high velocity air stream to the coextruded meat product after the step of applying the liquid coating to the surface of the casing of the coextruded meat product.7. The method of claim 6 , wherein the step of steps of applying the heated claim 6 , high velocity air stream to the coextruded meat product and the step of applying the liquid coating of the coextruded meat ...

ARTIFICIAL FOOD CASING, METHOD FOR REMOVING AND METHOD FOR MANUFACTURING THEREOF

The invention relates to an artificial food casing; method for removing said artificial food casing; and methods for manufacturing said artificial food casing. 1. An artificial food casing comprising an ultraviolet-detectable component.2. The artificial food casing according to claim 1 , wherein the artificial food casing comprises regenerated cellulose claim 1 , plastic claim 1 , or textile.3. The artificial food casing according to claim 1 , wherein the artificial food casing is a cellulose-based food casing.4. The artificial food casing according to claim 1 , wherein the food casing is tubular.5. The artificial food casing according to claim 1 , wherein the artificial food casing comprises a fibrous reinforcement comprising an inside surface and an outside surface; and an outside layer on the outside surface of the fibrous reinforcement and/or an inside layer on the inside surface of the fibrous reinforcement; and the outside layer and/or the inside layer comprises regenerated cellulose.6. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component is photoluminescent or fluorescent under ultraviolet light.7. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component extends substantially over the whole outside surface and/or the inside surface of the artificial food casing.8. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component is distributed throughout the artificial food casing.9. The artificial food casing according to claim 1 , wherein the artificial food casing is essentially transparent to visible light.10. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component and/or the artificial food casing is essentially colourless.11. A method for removing an artificial food casing according to from the surface of a food product claim 1 , comprisingstep a) peeling the artificial food casing from the surface of the ...

PAPER MATERIAL FOR FIBROUS CASING, PRODUCTION METHOD THEREOF, AND FIBROUS CASING

Provided are a paper material for fibrous casing enabling a fibrous casing to deliver favorable performance, a production method thereof, and a fibrous casing employing the paper material for fibrous casing. The paper material for fibrous casing of the present invention is used as a food packaging material in heat processing of a foodstuff, and is formed from pulp as a principal component, with one face being a glossy face and another face being a matte face. The fibrous casing of the present invention comprises: a paper layer that is arranged as an innermost layer and formed from a paper material; and a synthetic resin layer that is overlaid on an outer face of the paper layer, the paper material being the paper material for fibrous casing. The matte face of the paper material is preferably directed inward. The glossy face of the paper material is also preferably directed inward. 1. A paper material for fibrous casing to be used as a food packaging material in heat processing of a foodstuff , wherein:the paper material is formed from pulp as a principal component; andone face is a gloss face and another face is a matte face.2. The paper material for fibrous casing according to claim 1 , wherein: [{'sup': 2', '2, 'an amount of water absorption of the gloss face is no less than 20 ml/mand no greater than 40 ml/m; and'}, {'sup': 2', '2, 'an amount of water absorption of the matte face is no less than 10 m/mand no greater than 35 ml/m,'}, 'the amount of water absorption of the gloss face being greater than the amount of water absorption of the matte face., "as measured by Bristow's method with a contact time of 20 seconds,"}3. The paper material for fibrous casing according to claim 1 , wherein an arithmetic average roughness Ra of the gloss face is no less than 0.5 μm and no greater than 3 μm claim 1 , and an arithmetic average roughness Ra of the matte face is no less than 3 μm and no greater than 6 μm.4. The paper material for fibrous casing according to claim 1 , ...

STABILIZED MEAT PRODUCTS

The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c) treating the viscous gelling agent with an acidic buffer solution; and d) bringing at least a part of the food particles in contact with the viscous gelling agent. The present invention further relates to a device for performing this method, to the obtained food product and the use of an acidic buffer solution for stabilizing food products. 1. Method for preparing food products by means of processing food particles with a gelling agent , comprising the processing steps of:a) providing food particles;b) providing a viscous gelling agent;c) treating the viscous gelling agent with an acidic buffer solution; andd) bringing at least a part of the food particles in contact with the viscous gelling agent, wherein the viscous gelling agent comprises:a protein; and/ora polysaccharide comprising alginate, methyl cellulose, pectin or combinations thereof.2. Method as claimed in claim 1 , characterised in that the protein comprises collagen claim 1 , milk protein or combinations thereof.3. Method as claimed in claim 1 , characterised in that the acidic buffer solution having a pH of about 3.0 to 6.0 claim 1 , preferably about 3.1 to 4.5 claim 1 , more preferably about 3.2 to 4.0 claim 1 , even more preferably about 3.3 to 3.6 claim 1 , most preferably about 3.5.4. Method as claimed in claim 1 , characterised in that the acidic buffer solution having a total concentration buffering agents of about 50 to 500 mM claim 1 , preferably about 100 to 400 mM claim 1 , more preferably about 200 to 300 mM claim 1 , most preferably about 250 mM.5. Method as claimed in claim 4 , characterised in that the buffering agents are selected from citric acid claim 4 , sodium citrate and/or calcium citrate.6. Method as claimed in claim 1 , characterised in that the ...

TUBE REMOVING MACHINE AND METHOD FOR THE FABRICATION OF ARTIFICIAL CASINGS USING SAID MACHINE

The present invention relates to a tube-removing machine and method of manufacturing artificial casings by means of said machine, allowing a fast, efficient and automatic cutting of the sections of casing () which contain tubes (), subsequently splicing the remaining casing () once said tube () is discarded, comprising detection means () for detecting the arrival of a tube () contained in the casing (); cutting means () for cutting a section of the casing () incorporating said tube (); splicing means () for splicing the ends of the cut casing (); and temporary storage means () for storing the casing () which allow continually taking in casing () in the tube-removing machine () during the time used in the cutting and splicing phases, preventing interruptions in the subsequent shirring process. 112. Tube-removing machine () for production lines that produce artificial casings () , characterized in that it comprises at least:{'b': 10', '5', '2, 'detection means () for detecting the arrival of a tube () contained in a casing (),'}{'b': 20', '2', '5, 'cutting means () for cutting a section of the casing () incorporating said tube (),'}{'b': 30', '2', '31', '2, 'splicing means () for splicing the ends of the cut casing () and which are suitable for applying at least one splicing adhesive () that joins said ends of the casing (), and'}{'b': 40', '2', '2', '1', '2', '5', '2, 'temporary storage means () for storing the casing () which allow continuously taking in casing () in the tube-removing machine () without interruptions during the time in which the section of the casing () which contains the tube () is being cut and the subsequent splicing of the casing ().'}211011. Tube-removing machine () according to claim 1 , characterized in that the detection means () comprise at least one photocell ().312021. Tube-removing machine () according to claim 1 , characterized in that the cutting means () comprise at least one clamp ().4120. Tube-removing machine () according to claim ...

Cellulose-Based Food Casing and Method of Manufacture

The invention relates to a cellulose-based food casing comprising alkenyl succinic anhydride and a method for the manufacture of said cellulose-based food casing. 1. A tubular cellulose-based food casing comprising regenerated cellulose and alkenyl succinic anhydride.23-. (canceled)4. A cellulose-based food casing according to claim 1 , wherein the cellulose-based food casing comprises a fibrous reinforcement comprising an inside surface and an outside surface; and an outside layer on the outside surface of the fibrous reinforcement and/or an inside layer on the inside surface of the fibrous reinforcement; and wherein the outside layer and/or the inside layer comprises regenerated cellulose.5. A cellulose-based food casing according to claim 1 , wherein the cellulose-based food casing is a single layer viscose casing or a double layer viscose casing.6. The cellulose-based food casing according to claim 4 , wherein the cellulose-based food casing comprises an inside layer including alkenyl succinic anhydride.7. A cellulose-based food casing according to claim 1 , wherein the cellulose-based food casing comprises an inside surface and an outside surface; and the inside surface and/or the outside surface of the cellulose-based food casing is coated with alkenyl succinic anhydride.8. A cellulose-based food casing according to claim 4 , wherein alkenyl succinic anhydride is impregnated in the inside layer and/or the outside layer of the cellulose-based food casing.9. A cellulose-based food casing according to claim 1 , wherein alkenyl succinic anhydride is C8 claim 1 , C9 claim 1 , C10 claim 1 , C11 claim 1 , C12 claim 1 , C13 claim 1 , C14 claim 1 , C15 claim 1 , C16 claim 1 , C17 claim 1 , C18 claim 1 , C19 claim 1 , C20 claim 1 , C21 claim 1 , C22 claim 1 , C23 claim 1 , or C24-alkenyl succinic anhydride claim 1 , or any mixture thereof.10. A cellulose-based food casing according to claim 1 , wherein the amount of alkenyl succinic anhydride in the cellulose-based food ...

Tubular Food Casing Having Glued, Permanently Elastic Longitudinal Seam

A shirr-stable, tubular food casing having a glued, permanently elastic longitudinal seam based on a flat fibrous textile material coated with acrylic, collagen and/or a protein derived therefrom is provided. The seam is generated using a reactive hotmelt glue. The glued seam is resistant to boiling for a long time and also exhibits sufficient stability thereafter. Exemplary textile materials include a consolidated nonwoven or spunbonded nonwoven, a woven fabric, loop-formingly knitted fabric, laid fabric, loop-drawingly knitted fabric. To form the casing, the textile material is coated in the flat state. The coated textile material is cut into strips according to the diameter of the casing to be produced and glued using a reactive hotmelt glue, such as a PUR hotmelt glue, to form the tube. The food casing is preferably used as artificial sausage casing or for wrapping cheese or fish. 1. A shirrable , shirr stable tubular food casing comprising a coated flat support material formed into a tube having a glued , permanently elastic longitudinal seam ,wherein the seam is bonded via a cured, reactive one-component polyurethane-based hotmelt glue,the flat support material comprises synthetic fibers, andthe flat support material is a woven fabric, loop-formingly knitted fabric, loop-drawingly knitted fabric, laid fabric, consolidated nonwoven, or spunbonded nonwoven,the polyurethane-based hotmelt glue has a softening temperature ranging from 90° C. to below 160° C., and the hotmelt glue cure consists of a water-cure, with water introduced during tube formation curing the hotmelt glue,the support material has been desized and comprises a pretreatment of a dilute dispersion of a coating material and a coating, said costing material consisting of acrylic resin(s),the glue penetrates into the fibers in the material,{'b': '27', 'wherein (i) the polyurethane-based hotmelt glue has a Brookfield viscosity ranging from 3000 to 7000 mPa·s as measured using an RVT DV-II digital ...

FOOD PRODUCT HAVING A CASING

The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel. 1. A process for preparing a food product having a casing , the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product , and contacting the co-extruded product with a solution comprising calcium ions , thereby causing the alginate to gel.2. The process of claim 1 , further comprising the step of preparing an alginate paste and mixing with the alginate paste a sparingly soluble calcium salt to form the casing paste.3. The process of claim 1 , in which the casing paste additionally comprises a sequestrant.4. The process of claim 1 , in which the sparingly soluble calcium salt has a solubility product at 25° C. of not more than 10.5. The process of claim 4 , in which the sparingly soluble calcium salt is selected from the group consisting of calcium carbonate claim 4 , calcium citrate claim 4 , calcium oxide claim 4 , calcium phosphate claim 4 , calcium silicate claim 4 , calcium sulphate claim 4 , calcium sulphide claim 4 , calcium tartrate and mixtures thereof.6. The process of claim 1 , in which the concentration of sparingly soluble calcium salt claim 1 , expressed as calcium sulphate claim 1 , in the casing paste is in the range 0.1 wt % to 10 wt %.7. The process of claim 1 , in which the time between the mixing of the sparingly soluble calcium salt and the alginate paste and the application of the casing paste is not more than 20 minutes.8. An alginate composition suitable for mixing with water to form an alginate ...

PROCESS TO OBTAIN A ROUND SHAPED COLLAGEN CASING AND CASING OBTAINED BY THE PROCESS

The present invention relates to a process to obtain a round shaped collagen casing and to the casing obtained by the process, which is based on a post rounding of a straight collagen casing by controlled heat shrinking. 1. A process to obtain a round shaped collagen casing comprising the steps of:a) guiding a straight inflated collagen casing which has a humidity between the 12% to the 30% balanced to the total weight of the casing and contains collagen plasticizer between 12% to 24% balanced to the total weight of the casing and an inside gas pressure between 20 to 700 mbar to a heat transfer unit;b) transferring heat energy to the casing by a heat transfer unit to obtain a round shaped collagen casing, wherein the temperature achieved in the innermost ring of the casing is higher than shrinkage temperature of collagen casing;c) supporting the round shaped collagen casing by a round element.2. The process according to wherein the straight inflated collagen casing has a humidity between the 15% to the 25% balanced to the total weight of the casing.3. The process according to wherein the straight inflated collagen casing contains collagen plasticizer between 14% to 22% balanced to the total weight of the casing.4. The process according to wherein the plasticizer is glycerol.5. The process according to wherein the heat transfer unit is a blower.6. The process according to wherein the round element is a thermoregulated round element.7. The process according to wherein the inflated collagen casing is embraced around a roller at least to ¼ of a circle claim 1 , the roller is maintained at a temperature between room temperature to the shrinkage temperature of the collagen casing.8. A round collagen casing obtained by the process defined in .9. A collagen casing characterized by a round shaped and wherein the ratio claim 1 , longitudinal outer ring shrinkage/longitudinal inner ring shrinkage is higher than 1.25. The present invention relates to a process to obtain a round ...

Combined natural gut/reconstituted collagen casing and method for making casing

Edible tubular casings for meats, such as sausages are described. The casings are comprised of reconstituted collagen combined with natural casing material comprising bovine, porcine or sheep gut, or combinations thereof. Methods for producing the casings by forming a gel consisting of a combination of the natural material and the reconstituted collagen are also described.

DEVICE AND PROCEDURE FOR PROCESSING A FOODSTUFF MATERIAL

An apparatus for processing a foodstuff material is provided, specifically for producing sausage products from sausage meat. The apparatus includes a stationary housing which has a wall and which can be connected in fluid-conducting relationship to a conveyor pump, and has a discharge opening for delivery of the foodstuff material. Arranged within the housing is an element for partially swirling the foodstuff material within the housing, which is rotatable relative to the wall and along which in operation at least a partial amount of the foodstuff material to be conveyed flows. The rotatable element ends within the housing before the discharge opening for delivery of the foodstuff material. The apparatus can produce a string with a substantially cylindrical outer contour from a foodstuff material like sausage meat. 116810. Apparatus () for processing a foodstuff material , in particular for producing sausage products from sausagemeat , comprising a stationary housing () which has a wall () and which can be connected in fluid-conducting relationship to a conveyor pump , and has a discharge opening () for delivery of the foodstuff material ,{'b': 6', '12', '6', '8, 'characterised in that arranged within the housing () is an element () for partially swirling the foodstuff material within the housing (), which is rotatable relative to the wall () and along which in operation at least a partial amount of the foodstuff material to be conveyed flows, and'}{'b': 12', '6', '10, 'wherein the rotatable element () ends within the housing () before the discharge opening () for delivery of the foodstuff material.'}2. Apparatus as set forth in{'b': 10', '6', '14', '14', '12', '12', '6, 'characterised in that the spacing between the discharge opening () of the housing () and the outlet () or end (′) of the rotatable element () is in the range of >0 through about 100 mm, preferably in the range of >0 through about 50 mm and/or the rotatable element () is arranged concentrically ...

PRODUCTION OF POLY ALPHA-1,3-GLUCAN FORMATE FOOD CASINGS

An extrusion process for making a poly alpha-1,3-glucan formate food casing is disclosed. 1. A process for making a poly alpha-1 ,3-glucan formate food casing comprising:(a) dissolving poly alpha-1,3-glucan in a solvent composition comprising formic acid to provide a solution of poly alpha-1,3-glucan formate;(b) extruding the solution of poly alpha-1,3-glucan formate into a coagulation bath to make a tube-shaped wet gel;(c) optionally, washing the tube-shaped wet gel with water; and(d) removing the water from the tube-shaped wet gel to form a poly alpha-1,3-glucan formate food casing.2. The process according to claim 1 , wherein the coagulation bath comprises water.3. The process according to claim 2 , wherein the water contains a dilute aqueous base.4. The process according to claim 1 , further comprising the solution of poly alpha-1 claim 1 ,3-glucan formate in (b) is coextruded over an extruded food product into a coagulation bath to make a tube-shaped wet gel covering an extruded food product.5. A poly alpha-1 claim 1 ,3-glucan formate food casing made according to or .6. A food casing comprising poly alpha-1 claim 1 ,3-glucan formate.7. The food casing according to claim 6 , wherein the food casing has a breaking stress from about 10 to about 100 MPa.8. A food casing comprising poly alpha-1 claim 6 ,3-glucan formate covering a food product. This disclosure claims the benefit of priority of U.S. Provisional Application No. 62/017507, filed on Jun. 26, 2014, the entirety of which is herein incorporated by reference.This invention relates to poly alpha-1,3-glucan formate food casings, methods of their preparation and poly alpha-1,3-glucan formate coated food products.Glucose-based polysaccharides and their derivatives can be of potential industrial application.Cellulose is a typical example of such a polysaccharide and is comprised of beta-1,4-D-glycosidic linkages of hexopyranose units. Cellulose is used for several commercial applications such as in manufacture ...

METHOD FOR PREPARING A NATURAL CASING WITH A UNIFORM CALIBER, NATURAL CASING OBTAINED BY SAID METHOD AND FILLED PRODUCT COMPRISING SAID NATURAL CASING

The present invention relates to a method for preparing natural casing with a uniform caliber. Said method is based on subjecting a natural casing to an acid treatment followed by an alkaline treatment and then drying at a mild temperature on a flexible and inflatable support with the desired caliber. It also relates to the natural casing which can be obtained by means of said method, to the use thereof for preparing filled products, and to the filled product comprising it as skin. 1. A method for preparing a natural casing with a substantially uniform caliber , comprising the following steps:a) treating a natural casing with an aqueous acid solution;b) treating the casing obtained in step a) with an aqueous alkaline solution; andc) drying the casing obtained in step b) on a cylindrical support made of a flexible and inflatable material.2. The method according to claim 1 , wherein the aqueous acid solution of step a) has a pH comprised between 4.5 and 6.5.3. The method according to claim 2 , wherein the aqueous acid solution of step a) is an aqueous solution of an acid selected from the group consisting of acetic acid claim 2 , ascorbic acid claim 2 , citric acid claim 2 , hydrochloric acid claim 2 , glutaric acid claim 2 , propanoic acid claim 2 , tartaric acid claim 2 , and the mixtures thereof.4. The method according to claim 1 , wherein the aqueous alkaline solution of step b) has a pH comprised between 8.5 and 10.5.5. The method according to claim 4 , wherein the aqueous alkaline solution of step b) is an aqueous solution of an alkaline agent selected from the group consisting of hydroxides claim 4 , carbonates claim 4 , bicarbonates claim 4 , phosphates claim 4 , or acetates of alkaline or alkaline earth metals claim 4 , or the mixtures thereof.6. The method according to claim 1 , further comprising the following step:d) drying the casing obtained in step c) at a temperature comprised between 80° C. and 100° C.;7. The method according to claim 6 , further ...

PRODUCTION OF POLY ALPHA-1,3-GLUCAN FOOD CASINGS

An extrusion process for making a poly alpha-1,3-glucan food casing is disclosed. 1. A process for making a poly alpha-1 ,3-glucan food casing comprising:(a) dissolving poly alpha-1,3-glucan in a solvent composition to provide a solution of poly alpha-1,3-glucan;(b) extruding the solution of poly alpha-1,3-glucan into a coagulation bath to make a tube-shaped wet gel;(c) washing the tube-shaped wet gel with water;(d) optionally, plasticizing the tube-shaped wet gel with a plasticizer additive; and(e) removing the water from the tube-shaped wet gel to form a poly alpha-1,3-glucan food casing.2. The process according to claim 1 , wherein the solvent composition is an aqueous base.3. The process according to claim 2 , wherein the aqueous base is selected from the group consisting of aqueous potassium hydroxide claim 2 , aqueous sodium hydroxide and aqueous tetraethyl ammonium hydroxide.4. The process according to claim 1 , wherein the solvent composition further comprises a solubility additive claim 1 , a plasticizer additive or a mixture thereof.5. The process according to claim 1 , wherein the coagulation bath comprises an aqueous acid or methanol.6. The process according to claim 5 , wherein the aqueous acid comprises aqueous sulfuric acid.7. The process according to claim 5 , wherein the coagulation bath further comprises sodium sulfate claim 5 , boric acid or a mixture thereof.8. The process according to claim 1 , further comprising the solution of poly alpha-1 claim 1 ,3-glucan in (b) is coextruded over an extruded food product into a coagulation bath to make a tube-shaped wet gel covering an extruded food product.9. A poly alpha-1 claim 1 ,3-glucan food casing made according to or .10. A food casing comprising poly alpha-1 claim 1 ,3-glucan.11. The food casing according to claim 10 , wherein the food casing has a breaking stress from about 10 to about 100 MPa.12. A food casing comprising poly alpha-1 claim 10 ,3-glucan covering a food product. This disclosure ...

METHOD OF EXTRUDING SAUSAGE SLEEVES OF AT LEAST PARTIAL COLLAGEN, EXTRUSION HEAD AND EXTRUDED COLLAGEN SLEEVES

The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention. 1. Method of extruding sleeves of collagen or a collagen comprising mixture for encasing sausages , comprising the successive method steps:A) feeding a collagen fluid to an extrusion head;B) guiding the collagen fluid through the extrusion head;C) discharging the collagen fluid from the extrusion head;wherein during processing step B) the collagen fluid is transported between two rotatable and co-operating jackets which co-operating jackets are rotated in opposite directions, characterised in that the counter rotating jackets are rotated each with a rotation speed of 150-300 rpm.2. Method according to claim 1 , characterised in that the rotation speed of at least one of the rotating jackets is individually controllable.3. Method according to claim 1 , characterised in that simultaneous with the extrusion of the collagen fluid and from the inside of the co-operating jackets a food dough is extruded and the collagen fluid when being discharged is applied onto the extruded food dough.4. Method according to claim 1 , characterised in that the collagen fluid when being discharged is applied onto a core.5. Method according to claim 1 , characterised in that at least one of the collagen fluid guiding jackets is interchanged for an alternative collagen fluid guiding jacket claim 1 , which interchanged jackets have contact surfaces to the collagen with different properties.6. Extrusion head for sleeves of collagen or a collagen comprising mixture for encasing sausages claim 1 , comprising:a collagen fluid ...

SHIRRING COMPOSITION AND APPLICATIONS THEREOF

The present invention relates to a composition for shirring artificial casings which allows conferring the casing with a high capacity to cling to the meat paste stuffed therein. The composition of the invention comprises at least one heat curable polycationic resinous component, a polyolic component and water, wherein the water activity (aw) index has a value greater than or equal to 0.70. A casing impregnated by said composition, the meat product stuffed in said casing and the method for impregnating the casing with the composition of the invention is also contemplated. 1. Shirring composition for artificial casings comprising one heat curable polycationic resinous component , a polyolic component and water , wherein the water activity (a) index has a value greater than or equal to 0.70.2. Additivated shirring composition consisting of the composition defined in and an additive selected from the following groups: proteins claim 1 , food grade substances with lubricating action claim 1 , emulsifier claim 1 , moisturizer claim 1 , antioxidant and preservative claim 1 , bactericide claim 1 , fungicide and fungal growth inhibitor claim 1 , flavoring claim 1 , colorant claim 1 , inorganic or organic metal alkalis and their salts for pH adjustment and combinations thereof.3. Composition according to claim 1 , characterized in that the heat curable polycationic resinous component is present in a proportion comprised between 0.01 and 15% by weight with respect to the total weight of the composition.4. Composition according to claim 1 , characterized in that the heat curable polycationic resinous component comprises a mixture of two or more heat curable polycationic resins.5. Composition according to claim 1 , characterized in that the polycationic resins used belong to the group of resins derived from the polymeric reaction of epichlorohydrin and a polyamide claim 1 , or a polyethyleneimine claim 1 , or a polyamidoamine claim 1 , derived from the condensation of a ...

TUBULAR FILM FOOD CASING

The present invention relates to a tubular film food casing, a process for its production and a food product comprising the tubular film food casing. 1. A tubular film food casing , which is semi-permeable to smoke and water-vapor , comprising at least one layer (1) , comprising a mixture of at least one semi-aromatic (co)polyamide with at least one water-soluble synthetic organic polymer and optionally at least one plastifier.2. The food casing as claimed in claim 1 , which is biaxially oriented and thermosetting.3. The food casing as claimed in claim 1 , wherein the water-soluble claim 1 , synthetic claim 1 , organic polymer is(i) a partially or completely saponified poly(vinyl alcohol),(ii) a copolymer having vinyl alcohol units,(iii) a poly(alkylene glycol),(iv) a copolymer having alkylene glycol units,(v) a polyvinylpyrrolidone,(vi) a copolymer having vinylpyrrolidone units and units of at least one α,β-olefinically unsaturated monomer,(vii) a homopolymer or a copolymer having units of N-vinylalkylamides and/or(viii) a (co)polymer of or polymer having units of α,β-unsaturated carboxylic acids or α,β-unsaturated carboxamides.4. The food casing as claimed in claim 3 , wherein the at least one layer (1) comprises at least two different water-soluble synthetic organic polymers.5. The food casing as claimed in claim 4 , wherein the at least one layer (1) comprises a partially or completely saponified poly(vinyl alcohol) and a polyvinylpyrrolidone.6. The food casing as claimed in claim 1 , wherein the at least one layer (1) does not comprise aliphatic (co)polyamides.7. The food casing as claimed in claim 1 , wherein the at least one layer (1) comprises a plastifier which is selected from one or more of glycerol claim 1 , mono- and diglycol claim 1 , trimethylolpropane claim 1 , a mono- claim 1 , di- or triester of glycerol with carboxylic acids claim 1 , formamide claim 1 , acetamide claim 1 , N claim 1 ,N-dimethylformamide or N claim 1 ,N-dimethylacetamide.8. The ...

SMOKABLE THERMOPLASTIC CASING

A novel smokable thermoplastic film, smokable by both liquid smoke and gaseous smoke, that may be produced as a film or a tube, as in a food casing. This newly disclosed film is a blend of a polyamide base, an amorphous polyvinyl alcohol and, optionally, an antiblocking agent. 1. A smokable , heat-shrinkable film useable for food packaging , the film comprising:(i) at least one hydrophilic, amorphous, copolyvinyl alcohol resin, in amounts of from about 20 wt. % to about 70 wt. %, based on the weight of the film; 'a) wherein the polyamide is aliphatic or a blend of aliphatic and amorphous polyamide; and', '(ii) at least one polyamide, in amounts of from about 30 wt. % to about 80 wt. %, based on the weight of the film; and'}(iii) optionally, at least one antiblock agent, in amounts of from about 3 wt. % to about 5 wt. %, based on the weight of the film;and that allows the transfer of both liquid and gaseous smoke through the film.2. The film of claim 1 , having a MVTR of greater than 40 g/100 in/day/mil and an oxygen transmission rate of less than 1.05 cc/100 in/24 hr atm/mil.3. The film of claim 1 , wherein the film is additionally seamless claim 1 , tubular claim 1 , and biaxially stretched.4. The film of claim 1 , wherein the copolyvinyl alcohol resin has a melt flow index determined at 210° C. and 2.16 kg from 2 g to 4 g/10 minutes and a melting point of 154° C. and percentage of volatile matter of less than 0.5%.5. The film of claim 1 , wherein the copolyvinyl alcohol resin is NICHIGO G-POLYMER® OKS-8089P.6. The film of claim 1 , wherein the copolyvinyl alcohol resin comprises at least one further additive selected from the group consisting of a slip additive claim 1 , antioxidant claim 1 , pigment claim 1 , dye claim 1 , filler claim 1 , polymeric compound claim 1 , and mixtures of any thereof.7. The film of claim 5 , the film comprising:(i) from about 30 wt. % to about 60 wt. % of NICHIGO G-POLYMER® OKS-8089P copolyvinyl alcohol;(ii) from about 40 wt. % to ...

SMOKE- AND WATER VAPOUR-PERMEABLE FOOD CASING WITH OPTIMIZED BONDING PROPERTIES

A tubular, seamless, water vapour permeable, smokable, biaxially draw-oriented and partially or completely heat-set food casing is provided having at least two layers based on thermoplastic polymers. At least one layer A, which does not form the inside layer, comprises a blend of aliphatic (co)polyamide and at least one hydrophilic polymer, while the inside layer I comprises a blend of aliphatic or isocyclic (co)poly amide and a block copolymer selected from polyether-amide, polyether-ester and polyether-urethane. The casing is produced by a tubular-film blowing process or a process with biaxial tubular-film draw-orientation. The casing is envisaged more particularly as synthetic sausage casing, especially for smoked raw sausage, such as salami. 1. Tubular , seamless , water vapour permeable , smokable , biaxially draw-oriented and partially or completely heat-set food casing having at least two layers based on thermoplastic polymers comprising (i) at least one layer A which does not form the inside layer and comprises a blend of aliphatic (co)polyamide and at least one hydrophilic polymer and (ii) an inside layer I comprising a blend of aliphatic or isocyclic (co)polyamide and a block copolymer selected from polyether-amide , polyether-ester and polyether-urethane.2. Food casing according to claim 1 , wherein the hydrophilic polymer is polyvinylpyrrolidone claim 1 , polyvinyl alcohol or a partially hydrolysed polyvinyl acetate claim 1 , a copolymer having vinyl alcohol units claim 1 , a polyalkylene glycol or a copolymer having alkylene glycol units claim 1 , a polymer of N-vinylalkylamides or a homopolymer comprised of or a copolymer having units of α claim 1 ,β-unsaturated carboxylic acids or α claim 1 ,β-unsaturated carboxamides.3. Food casing according to claim 1 , wherein the aliphatic or isocyclic (co)polyamide is a polyamide 6 claim 1 , a copolyamide of ϵ-caprolactam and ω-laurolactam (PA 6/12) claim 1 , a copolyamide of ϵ-caprolactam claim 1 , ...

FOOD PACKAGING FILM AND MANUFACTURING METHOD FOR MAKING THE SAME

The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and/or coloring and/or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and/or processing of the foodstuff. 1. A method for releasing or transferring at least one food additive onto a foodstuff surface and for providing a foodstuff surface with at least one food additive ,wherein the method comprises the following method steps:(a) providing or impregnating a multilayer film, on its inner side or on the side of the inner layer composite, with at least one food additive; then(b) encasing a foodstuff to be treated in the multilayer film thus provided, including bringing the foodstuff to be treated in direct contact with the inner layer or with the inner layer composite of the multilayer film; then(c) releasing and transferring the at least one food additive onto a surface of the foodstuff encased in the multilayer film;wherein the multilayer film comprises at least three polymeric layers or layer composites:(A) an inner layer composite, which inner layer composite is an inner food contacting layer composite, wherein the inner layer composite comprises a plurality of single inner layers attached or adhered to one another, wherein the single inner layers are each composed of at least one foamed polymer comprising at least one polyolefin and wherein the single inner layers each comprise a multitude of voids selected among open cells and pores and being capable of reversibly retaining or absorbing at least one food additive;(B) an outer layer composite, wherein the outer layer composite comprises a plurality of single outer layers attached or ...

System and Process for Picking Up and Transporting a Casing

There is provided a system and a process for picking up and transporting a casing of indefinite length into relationship with a device, such as a device for measuring the diameter of the casing. The process comprises the steps: i) placing the casing on a support; ii) directing an actuated arm equipped with a finger towards the casing; iii) moving the actuated arm away from the support and activating rollers to coil the casing onto the finger; and iv) moving the finger with the casing to a device, such as a device for measuring the diameter thereof, and decoiling the casing to transfer it to the device.

Rigid shirred food casing articles, and related methods and compositions

Rigid shirred food casing articles (e.g., shirred sticks of casing material) include a cohesion-enhancing solution applied to at least one surface of the casing material. The cohesion-enhancing solution comprises at least one polysaccharide (e.g., dextrin) and a predominantly non-aqueous solvent (e.g., comprising propylene glycol). The coherency-enhancing solution comprises less than 50 wt. % water. Related methods and compositions are also disclosed.

FOOD PRODUCT HAVING A CASING

The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel. 17-. (canceled)8. An alginate composition suitable for mixing with water to form an alginate paste suitable for extrusion , the composition comprising alginate , a thickener and a sequestrant.9. The composition of claim 8 , in which the composition is a dry powder.10. The composition of claim 8 , in which the composition comprises between 0.1 wt % and 25 wt % sequestrant.11. A food product having a casing claim 8 , the casing comprising gelled alginate and further comprising a sparingly soluble calcium salt.12. The food product of claim 11 , in which the sparingly soluble calcium salt has a solubility product at 25° C. of not more than 10.13. The food product of claim 12 , in which the sparingly soluble calcium salt is selected from the group consisting of calcium carbonate claim 12 , calcium citrate claim 12 , calcium oxide claim 12 , calcium phosphate claim 12 , calcium silicate claim 12 , calcium sulphate claim 12 , calcium sulphide claim 12 , calcium tartrate and mixtures thereof. This application is a continuation of U.S. patent application Ser. No. 14/643752, filed Mar. 10, 2015, which claims priority to U.S. patent application Ser. No. 12/488,072, filed on Jun. 19, 2009, which claims priority to United Kingdom Patent Application No. 0811443.1, filed on Jun. 20, 2008, the content of which is incorporated by reference herein.This invention relates to a food product having a casing, to a process for preparing such food products, and to a composition for use in the process for preparing such food products.Food products having a casing can be manufactured, ...

CASING FOR FOOD PRODUCTS

An elongate strip () is disclosed which can be manipulated into a cylindrical shape to form a casing for a food product. The strip comprises films of synthetic plastics material which are laminated together. One of the two outer films of the laminate is a peelable ionomer and the other is an olefin. A plurality of web weakening formations () for facilitating initiation of transverse tearing of the web are provided along one of the longitudinal edges of the web. The formations constitute the boundaries of a plurality of pull tabs (). The weakening formations can be lines of perforations extending inwardly from said one edge of the web 1. An elongate strip which can be manipulated into a cylindrical shape to form a casing for a food product , the strip comprising films of synthetic plastics material which are laminated together , one of the two outer films of the laminate being a peelable ionomer and the other being an olefin , there being , along one of the longitudinal edges of the strip , a plurality of web weakening formations for facilitating initiation of transverse tearing of the web , the formations being the boundaries of a plurality of pull tabs.2. A strip as claimed in claim 1 , wherein the weakening formations are lines of perforations extending inwardly from said one edge of the web claim 1 , the sealing zone being adjacent those ends of the lines of perforations which are remote from said one edge but not crossing the lines.3. A method of making a casing for a food product which comprises manipulating the strip claimed in into a cylindrical form with edge zones of the strip overlapping claim 1 , and heat sealing the overlapped edge zones to one another along a sealing line spaced from said one edge claim 1 , the olefin film being the inner film of the casing.4. A method of making a casing for a food product which comprises manipulating the strip claimed in into a cylindrical form with edge zones of the strip overlapping claim 2 , and heat sealing the ...

FOOD PRODUCT AND METHOD OF PREPARATION

The invention relates to a method for preparing a food product by means of co-extrusion, where a casing composition and a barrier composition are co-extruded as layers upon an edible filler, such that the edible filler is provided with a casing layer and a barrier layer. After co-extrusion, the barrier layer is present between the edible filler and the casing layer. Advantageously, the casing composition includes collagen, a polysaccharide and water. Further, the invention relates to a food product. The food product, for instance a sausage, includes an edible filler, a casing layer, and a barrier layer, where the edible filler is covered by the barrier layer at least partly, and where the barrier composition is coverer by the casing layer at least partly. 1. A method for preparing a food product , comprising:co-extruding a casing composition and a barrier composition as layers upon an edible filler, thereby providing the edible filler with a casing layer and a barrier layer, wherein the barrier layer is present between the edible filler and the casing layer.2. The method of claim 1 , wherein the casing composition comprises collagen claim 1 , a polysaccharide claim 1 , and water claim 1 , and wherein the polysaccharide comprises alginate.3. The method of claim 1 , wherein the casing composition comprises collagen claim 1 , expressed by determining a percentage of nitrogen (N) and multiplying the percentage of nitrogen (N) by 5.52 claim 1 , wherein the collagen is present in an amount of between about 2 wt. % and about 7 wt. % claim 1 , wherein the casing composition comprises a polysaccharide in an amount of between about 1 wt. % and about 5 wt. % claim 1 , and wherein the polysaccharide comprises alginate.4. The method of claim 1 , wherein the casing composition comprises collagen and alginate claim 1 , and wherein a weight ratio of collagen to alginate is less than about 1.2.5. The method of claim 1 , wherein the casing composition further comprises a liquid smoke ...

OPENWORK FABRIC

An improved tubular openwork fabric or net for food products, the openwork fabric including alternating cojoined and intermediate members, each intermediate member including a filament assembly and each cojoined member including a pair of filament assemblies that are worked together, the filament assemblies being extensible and the open work fabric being extensible in both longitudinal and transverse directions. 1. An openwork fabric comprising:alternating cojoined and intermediate members, each intermediate member further comprising a filament assembly and each cojoined member further comprising a pair of filament assemblies that are worked together, the filament assemblies being extensible and the open work fabric being extensible in both longitudinal and transverse directions.2. The openwork fabric of claim 1 , wherein each filament assembly transitions from an intermediate member in a first direction into a cojoined member and then transitions into a subsequent intermediate member in a second direction claim 1 , such that each filament assembly extends substantially longitudinally along the openwork fabric as the filament transitions through alternating cojoined and intermediate members.3. The openwork fabric of claim 1 , wherein each cojoined member comprises a pair of adjacent filament assemblies that transition from adjacent first and second intermediate members by joining to form a first end of a cojoined member and separate at a second end of the cojoined member to form adjacent third and fourth intermediate members.4. The openwork fabric of claim 3 , wherein each intermediate member comprises a chain stitch to form a filament assembly.5. The openwork fabric of claim 4 , wherein each cojoined member comprises a chain stitch of a pair of filament assemblies.6. The openwork fabric of claim 1 , wherein each cojoined member comprises two chain stitches of filament assemblies that are joined together.7. The openwork fabric of claim 1 , wherein the filament ...

EDIBLE COLLAGEN CASINGS FINISHED WITH POLYSORBAT

An improved collagen casing is produced by applying a suspension of a polysorbate in vegetable oil to the collagen film. The collagen casing exhibits improved qualities over collagen casing, such as reduced fading of dyed collagen casings when exposed to UV light. 1. A collagen casing for meat products comprising a collagen casing having a suspension of polysorbate in vegetable oil on the outer surface.2. The collagen casing of claim 1 , wherein the suspension of polysorbate in vegetable oil comprises between about 1% to 6% of the total casing weight.3. The collagen casing of claim 2 , wherein the suspension of polysorbate in vegetable oil comprises between about 3% to 3.5% of the total casing weight.4. The collagen casing of claim 2 , wherein the polysorbate comprises between about 0.3% to 1% w/w of the suspension of polysorbate in vegetable oil.5. The collagen casing of claim 4 , wherein the polysorbate is polysorbate 80.6. A method for finishing edible collagen casings claim 4 , comprising applying to an extruded film of collagen casing at room temperature a suspension of polysorbate in vegetable oil.7. The method of claim 6 , wherein the suspension of polysorbate in vegetable oil is applied in an amount of between about 1 to 6% of the total casing weight.8. The method of claim 6 , wherein the suspension of polysorbate in vegetable oil is applied in an amount of between about 3 to 3.5% of the total casing weight.9. The method of claim 6 , wherein the polysorbate comprises between about 0.3% to 1% w/w of the polysorbate/vegetable oil suspension.10. The method of claim 9 , wherein the polysorbate is polysorbate 80. This application claims priority under 35 U.S.C. §119 to U.S. Provisional ApplicationNo. 61/980,131 filed on Apr. 16, 2014, the contents of which are incorporated herein by reference.Reconstituted collagen is widely used in the manufacture of tubular casings for meat products such as sausage. The collagen used in these casings is usually derived from the ...

Device For Application of Flavors to Collagen Casings

A device for applying liquid flavors to collagen casing is provided. In one embodiment, the device comprises a cup and a roller for applying liquid flavor to the surface of the collagen casing prior to drying. In another embodiment, the device comprises an applicator having a base plate with a first hole in the base plate to allow the collagen casing to pass through the base plate, a second hole in the base plate in fluid communication with the first hole to inject liquid flavor through the second hole into contact with the collagen casing as it passes through the first hole, a wiper removably attached to the base plate to wipe excess liquid flavor from the surface of the collagen casing, and a liquid flavor injection line attached to the second hole in the base plate. In some embodiments, the cup and roller are combined with the applicator to apply the liquid flavor. 1. A device for applying liquid flavor to the surface of a collagen casing comprising:(a) a roller for feeding collagen casing;(b) a cup having liquid flavor contained therein;(c) a roller rotatably attached to the cup, wherein the collagen casing passes under wire roller and through the liquid flavor contained in the cup; and(d) a feed line for feeding the liquid flavor into the cup.2. The device of claim 1 , wherein the roller rotatably attached to the cup is a wire roller.3. The device of claim 1 , wherein the liquid flavor is a water soluble smoke flavor.4. The device of claim 1 , further comprising a liquid flavor applicator having a base plate with a first hole in the base plate to allow the collagen casing to pass through the base plate claim 1 , a second hole in the base plate in fluid communication with the first hole to inject liquid flavor through the second hole into contact with the collagen casing as it passes through the first hole claim 1 , a wiper removably attached to the base plate to wipe excess liquid flavor from the surface of the collagen casing claim 1 , and a liquid flavor ...

Collagen Casings Having Increased Final Moisture Content and Method of Production

Collagen casings having a final moisture content of between about 18.5% to 21.5% by weight may be produced by controlling the drying process for a collagen casing ready for drying. The collagen casing is treated with a suspension of polysorbate in vegetable oil following the drying process. The resulting collagen casing does not require treatment in a humidification chamber to increase the moisture content of the casing prior to shirring. 1. A process for producing a collagen casing having an increased final moisture content comprising the steps of:(a) providing a collagen casing wherein the collagen casing is ready for final drying;(b) feeding the collagen casing through a dryer and humidification chamber, wherein the collagen casing is dried to a final moisture content of between about 18.5% to about 21.5% by weight;(c) applying to the collagen casing a suspension of a polysorbate in vegetable oil.2. The process of claim 1 , wherein the collagen casing is fed through a dryer having a first drying zone maintained at a temperature between about 150° F. and 195° F. claim 1 , a second drying zone maintained at a temperature between about 160° F. and 205° F. claim 1 , and a third drying zone maintained at a temperature between about 130° F. and 150° F.3. The process of claim 2 , wherein the relative humidity in each of the drying zones is maintained between about 85% to 95%.4. The process of claim 4 , wherein the final moisture content of the collagen casing is about 19.5% by weight.5. The process of claim 2 , wherein the suspension of polysorbate in vegetable oil is applied in an amount of between about 1 to 6% of the total casing weight.6. The method of claim 5 , wherein the suspension of polysorbate in vegetable oil is applied in an amount of between about 3 to 3.5% of the total casing weight.7. The method of claim 6 , wherein the polysorbate comprises between about 0.3% to 1% w/w of the polysorbate/vegetable oil suspension.8. A tubular collagen casing comprising ...

FOOD PACKAGING FILM AND MANUFACTURING METHOD FOR MAKING THE SAME

The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and/or coloring and/or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and/or processing of the foodstuff. 117-. (canceled)18. A thermoplastic multilayer film to be used for food packaging ,wherein the multilayer film comprises at least three polymeric layers and/or layer composites:(A) an inner layer composite, which inner layer composite is an inner food contacting layer composite, wherein the inner layer composite comprises a plurality of single inner layers attached and/or adhered to one another, wherein the single inner layers are each composed of at least one foamed polymer comprising at least one polyolefin and wherein the single inner layers each comprise a multitude of voids selected among open cells and pores and being capable of reversibly retaining and/or absorbing at least one food additive;(B) an outer layer composite, wherein the outer layer composite comprises a plurality of single outer layers attached and/or adhered to one another, wherein the single outer layers each comprise at least one polyamide;(C) an adhesive layer in the form of a tie layer disposed between the inner layer composite and the outer layer composite and adhered to the inner layer composite and the outer layer composite.19. The multilayer film according to claim 18 ,wherein the layers and/or layer composites of the multilayer film are adhered or attached to one another by coextrusion.20. The multilayer film according to claim 18 ,wherein the multilayer film has a shrinkage value (shrinkability) in the range of from 10% to 70% at a temperature of 90° C. ...

Packaging Equipment for Continuous Automatic Net Sleeving of Casing, Shirring Machine and Packaging Method

The present disclosure relates to packaging equipment for continuous automatic net sleeving of a casing, a shirring machine and a packaging method. The packaging equipment is provided with a shuttle; a first gripper, capable of being opened or closed to release or clamp and fix the shuttle; a second gripper, capable of driving an open end of the net bag to make reciprocating motion between a first position and a second position on the shuttle when being closed, and capable of allowing the net bag to move freely in a net bag conveying direction when being opened; a third gripper, configured to clamp the open end of the net bag and pull the net bag to sleeve a whole shirred casing in a penetrating mode; and a fourth gripper, configured to pull the net bag, and designed to be capable of moving with the third gripper.

Food Product and Method of Preparation

The invention relates to a method for preparing a food product by means of co-extrusion, wherein a casing composition () and a barrier composition () are co-extruded as layers upon an edible filler (), such that the edible filler is provided with a casing layer () and a barrier layer (). After co-extrusion, said barrier layer is present between the edible filler and the casing layer. Advantageously, the casing composition comprises collagen, a polysaccharide and water. In embodiments, the casing composition may comprise collagen in an amount of between 2 and 7 wt. %, preferably between 3 and 6 wt. %; and, the casing composition may comprise a polysaccharide in an amount of between 1 and 5 wt. %, preferably between 2 and 4 wt. %. Further, the invention relates to a food product. The food product, for instance a sausage, comprises an edible filler, a casing layer, and a barrier layer, wherein the edible filler is covered by the barrier layer at least partly, and wherein the barrier composition is coverer by the casing layer at least partly. 116-. (canceled)17. A method for preparing a food product comprising ,co-extruding a casing composition and a barrier composition as layers upon an edible filler thereby providing the edible filler with a casing layer and a barrier layer,wherein the barrier layer is present between the edible filler and the casing layer.18. The method of claim 17 , wherein the casing composition comprises collagen claim 17 , a polysaccharide claim 17 , and water claim 17 , and wherein the polysaccharide comprises alginate.19. The method of claim 17 , wherein the casing composition comprises collagen claim 17 , expressed by determining the percentage of nitrogen (N) and multiplying the percentage of nitrogen (N) by 5.52 claim 17 , wherein the collagen is present in an amount of between 2 wt. % and 7 wt. % claim 17 , wherein the casing composition comprises a polysaccharide in an amount of between 1 wt. % and 5 wt. % claim 17 , and wherein the ...

METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING

The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases. 1. A method for manufacturing sausage products by means of co-extrusion , wherein the method comprises the following steps:providing a food dough;providing a viscous paste;co-extruding the food dough and the viscous paste into a co-extruded product with a core of the food dough enclosed by a casing formed by the viscous paste;subdividing the co-extruded product into sausage products;guiding the sausage products through a fixing bath wherein cohesion of the sausage products increases;wherein within 20 seconds following the step of co-extrusion of the co-extruded product, the co-extruded product is heated with a liquid-containing medium in a heating bath having a temperature range of at least 40° C. and lower than 100° C., in which denaturation of proteins of the food dough occurs.2. The method of claim 1 , wherein the temperature range of the heating bath is within the range of 48° C. to 85° C.3. The method of claim 1 , further comprising the step of pasteurizing the sausage products after the step of guiding through the fixing bath.4. The method of claim 1 , wherein the co-extruded product is only in the heating bath to the extent that the food dough is not fully coagulated claim 1 , or the casing is only partly coagulated.5. The method of claim 1 , wherein the co-extruded product is only in the heating bath to the extent that only a periphery of the food dough is coagulated in comparison to a remainder of the core of the food dough.6. The method of claim 1 , wherein the step of ...

AN IMPROVED OPENWORK FABRIC

An improved tubular openwork fabric or net for food products, the openwork fabric including a plurality of filament assemblies. Each filament assembly is formed from one or more filaments and the filament assemblies are knitted as alternating cojoined and intermediate members. Each intermediate member includes a single filament assembly and each cojoined member includes a pair of filament assemblies that are worked together. The openwork fabric further includes an extension limiting member to limit a longitudinal extension of the openwork fabric. 120-. (canceled)21. An openwork fabric comprising;a plurality of filament assemblies wherein each filament assembly is formed from one or more filaments and the plurality of filament assemblies are knitted as alternating cojoined and intermediate members, wherein each intermediate member has a single filament assembly and each cojoined member has a pair of filament assemblies that are worked together; andan extension limiting means to limit a longitudinal extension of the openwork fabric.22. The openwork fabric as claimed in claim 21 , wherein the extension limiting means has a plurality of a first set of filament assemblies having a first extensibility claim 21 , and a plurality of a second set of filament assemblies having a second extensibility less than the first extensibility.23. The openwork fabric as claimed in claim 22 , wherein the first set of filament assemblies are extensible filament assemblies and the second set of filament assemblies are substantially inextensible filament assemblies.24. The openwork fabric as claimed in claim 23 , wherein the ratio of extensible filament assemblies to inextensible filament assemblies is between 40:1 and 1:40.25. The openwork fabric as claimed in claim 24 , wherein the ratio of extensible filament assemblies to inextensible filament assemblies is a regular pattern with a ratio between 1:1 and 1:4.26. The openwork fabric as claimed in claim 22 , wherein each filament assembly ...

A METHOD OF PRODUCING A SNACK-SIZED THERMALLY PROCESSED MEAT-BASED PRODUCT IN A PEELABLE PACKAGE

The present invention is related to a method of producing a snack-sized thermally processed meat-based product, provided in an easy-to-peel tubular package. Moreover, a snack-sized thermally processed meat product provided in an easy-to-peel tubular package, is herein disclosed. 1. A method of producing a snack-sized thermally processed meat-based product , provided in an easy-to-peel tubular package , comprising the steps of: 'b) Providing an easy-to-peel tubular packaging film;', 'a) Providing a raw meat preparation;'}c) Filling the easy-to-peel tubular packaging film with the raw meat preparation of step (a) and closing with a top seal and a bottom seal;d) Thermally processing the product of step (c),wherein the raw meat preparation of step (a) characterized by an amplitude sweep test (strain), at a temperature of 15° C. and at a frequency of 1 Hz, has a stress value at flow point lower than 2000 Pa.2. The method of claim 1 , wherein the stress value at flow point claim 1 , determined by an amplitude sweep test (strain) claim 1 , at a temperature of 15° C. and at a frequency of 1 Hz claim 1 , is lower than 1800 Pa and more preferably lower than 1650 Pa.3. The method of claim 1 , wherein the raw meat preparation of step (a) further characterized by an amplitude sweep test (strain) claim 1 , at a temperature of 15° C. and at a frequency of 1 Hz has a complex viscosity at the flow point claim 1 , lower than 450 Pa*s claim 1 , preferably lower than 400 Pa*s and more preferably lower than 350 Pa*s.4. The method of claim 1 , wherein the raw meat preparation of step (a) is characterized by a protein-to-water ratio of 1:3 to 1:7.5. The method of claims 1 , wherein the raw meat preparation comprises a vegetable oil or a mixture of vegetable oils.6. The method of claim 1 , wherein the easy-to-peel tubular package is a cook-in-ship-package.7. The method of claim 1 , wherein the easy-to-peel tubular packaging film of step (b) is made from heat-sealable material or materials ...

METHOD OF MANUFACTURING FOOD PACKAGING CELLULOSIC FILMS AND FOOD PACKAGING CELLULOSIC FILMS THUS PRODUCED

The present invention relates to a method of manufacturing a cellulosic film (cellulose film), particularly a cellulosic food packing film, especially a detectable cellulosic film, which cellulosic film comprises detectable particles incorporated therein, as well as to the cellulosic film thus produced and to its applications and usages (i.e. its use). 1. A method of manufacturing a detectable cellulosic food packaging film , which cellulosic film comprises detectable particles incorporated therein , wherein the method comprises the following steps:(i) a first step of introducing detectable particles into a solution or dispersion comprising at least one of a cellulose and a cellulose precursor or derivative in the presence of at least one disversant, wherein the detectable particles are magnetic and are detectable by a metal detection device and wherein the dispersant is selected among surface-active detergents and polymers,(ii) followed by a second step of regenerating and recovering cellulose from the solution or dispersion in the presence of the detectable particles, so as to obtain a detectable cellulosic food packaging film comprising the detectable particles incorporated therein in homogeneous distribution.248-. (canceled)49. The method as defined in claim 1 ,wherein the dispersant is a surface-active polymer having a number-average molecular weight of at least 500 g/mol and up to 1,000,000 g/mol; andwherein the dispersant is a surface-active polymer comprising functional groups.50. The method as defined in claim 1 ,wherein the dispersant is a polymeric dispersant based on a naphthalene condensate or its neutral salts.51. The method as defined in claim 1 ,wherein the dispersant is used in amounts, calculated as the weight ratio of detectable particles:dispersant, in the range of from 2,000:1 to 1:1.52. The method as defined in claim 1 ,wherein the detectable particles are introduced into the solution or dispersion comprising at least one of a cellulose and a ...

COLLAGEN CASINGS WITH ADDED CHITOSAN

Collagen casings comprising chitosan as an anti-microbial agent are provided. The collagen casings may be produced by adding chitosan during the gelling of quarter grind hides, by injecting chitosan into collagen gel prior to extrusion, or by applying a chitosan solution to a surface of extruded collagen casings. 1. A tubular collagen casing comprising collagen and chitosan.2. The tubular collagen casing of claim 1 , wherein the casing comprises between about 0.15 wt % to about 3.0 wt % chitosan (dry basis).3. The tubular collagen casing of claim 2 , wherein the casing comprises between about 0.75 wt % to about 2.0 wt % chitosan (dry basis).4. The tubular collagen casing of claim 2 , wherein the casing comprises between about 0.15 wt % to about 0.85 wt % chitosan (dry basis).5. A process for producing a collagen casing comprising chitosan claim 2 , the process comprising the steps of:(a) providing a quantity of ground corium collagen hide solids;(b) mixing the ground corium collagen hide solids with an aqueous solution of cellulose, hydrochloric acid and chitosan to produce a collagen gel; and(c) extruding the collagen gel to produce a collagen casing comprising between about 0.15 wt % to about 3.0 wt % chitosan (dry basis).6. The process of claim 5 , wherein the mixture of step (b) comprises between about 4.2 wt % to about 5.3 wt % quarter grind hide solids claim 5 , between about 0.90 wt % to about 1.70 wt % cellulose claim 5 , between about 0.20 wt % to about 0.24 wt % hydrochloric acid claim 5 , and between about 0.008 wt % to about 0.32 wt % chitosan.7. The process of claim 6 , wherein the mixture of step (b) comprises between about 0.008 wt % to about 0.123 wt % chitosan.8. The process of claim 6 , wherein the collagen casing comprises between about 0.15 wt % to about 0.85 wt % chitosan (dry basis).9. A process for producing a collagen casing comprising chitosan claim 6 , the process comprising the steps of:(a) providing a quantity of ground corium collagen ...

SAUSAGE CASINGS

The invention is directed to a process for preparing a food casing, in particular a sausage casing. The sausages thus produced can be dried more efficiently because of the higher initial solids content of the casing, after they leave the extruder. 19.-. (canceled)10. A process for preparing a food casing , comprising:preparing a collagen water mixture, which further comprises a salt,followed by a subsequent acidification step, thereby forming a gel,followed by a step wherein said casing is formed from said gel, wherein said salt reduces swelling of collagen fibers upon said acidification.11. The process of claim 10 , wherein said salt is an alkali halide.12. The process of claim 11 , wherein said alkali halide is sodium chloride.13. The process of claim 10 , wherein said salt is present in said mixture in a concentration of about 0.05 to about 1 mol/dm.14. The process of claim 10 , wherein said salt is present in said mixture in a concentration of about 0.15 to about 0.35 mol/dm.15. The process of claim 10 , wherein said salt is present in said mixture in a concentration of about 0.22 mol/dm.16. The process of claim 10 , wherein a concentration of the collagen in said mixture is more than about 4 weight %.17. The process of claim 10 , wherein a concentration of the collagen in said mixture is more than about 5 weight %.18. The process of claim 10 , wherein a concentration of the collagen in said mixture is in a range of about 6 to 10 weight %.19. The process of claim 10 , wherein a concentration of the collagen in said mixture is about 8 weight %.20. The process of claim 10 , wherein said gel has a viscosity of less than about 20 claim 10 ,000 cP.21. The process of claim 10 , wherein said gel has a viscosity in a range of about 12 claim 10 ,000 to about 19 claim 10 ,000 cP.22. The process of claim 10 , wherein said gel has a viscosity in a range of about 12 claim 10 ,000 to about 16 claim 10 ,000 cP.23. The process of claim 10 , wherein the food casing is a sausage ...

METHOD FOR TREATING FOOD WHICH IS IN AN INSULATING ENCAPSULATION OR CASING OR WHICH WILL BE INTRODUCED INTO SAME, USING NON-CONVENTIONAL OHMIC HEATING

The invention relates to a method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by means of non-conventional ohmic heating. The heating serves, in particular, to treat sausage products in an intestine, such as Brühwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance Ato one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance Ato one another. The distance Ais greater than or max. equal to the distance A. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food, wherein a penetration process is carried out in such a way that entry and exit points of the comb-like set of needles are formed in relation to the food and the encapsulation or casing.

Method For Controlling a Clipping Machine as Well as a Clipping Machine Therefor

The present invention relates to a method for producing sausage-shaped products, like sausages, containing a flowable filling material in a tubular or bag-shaped packaging casing, on a clipping machine having a control unit for controlling the clipping machine, the method comprises the steps of feeding the filling material in a feeding direction into the tubular or bag-shaped packaging casing stored on a filling tube and being closed at the front end by a closure means, like a closure clip, gathering the filled tubular or bag-shaped packaging casing by gathering means arranged downstream the filling tube, for forming a plait-like portion thereto, and placing and closing at least one closure means on the plait-like portion for closing the filled tubular or bag-shaped packaging casing. The method includes the steps of starting the production process, automatically capturing at least one value of at least one parameter of the clipping machine and setting the captured value as the target value for said parameter in the further production process. The present invention further relates to a clipping machine on which the inventive method may be executed. 1. A method for producing sausage-shaped products , like sausages , containing a flowable filling material in a tubular or bag-shaped packaging casing , on a clipping machine having a control unit for controlling the clipping machine , the method comprising the steps of:feeding the filling material in a feeding direction into the tubular or bag-shaped packaging casing stored on a filling tube and being closed at the front end by a closure means, like a closure clip;gathering the filled tubular or bag-shaped packaging casing by gathering means arranged downstream the filling tube, for forming a plait-like portion thereto; andplacing and closing at least one closure means on the plait-like portion for closing the filled tubular or bag-shaped packaging casing;the method including the further steps of:starting the production ...

FOOD CASING WITH ANTIFUNGAL PROPERTIES AND METHOD FOR PRODUCTION THEREOF

The present invention is related to a food casing with antifungal properties comprising a coating formed by the application in at least its external surface of a water-based composition comprising at least, a film forming agent, a lipid and natamycin. The invention is also directed to the method for production of said food casing as well as to a meat product prepared by stuffing said food casing with meat or a meat emulsion. 1. A food casing with antifungal properties characterized in that it is coated at least in its external surface with a water-based composition comprising at least , a film forming agent , a lipid and natamycin.2. A food casing according to wherein the water-based composition comprises the film-forming agent in a percentage by weight of 0.01 to 15%.3. A food casing according to wherein the film-forming agent is selected from proteins and/or derivatives; polysaccharides and/or derivatives; natural or synthetic resins and/or derivatives claim 1 , water soluble polymers or polymers dispersions and/or derivatives or mixtures thereof.4. A food casing according to wherein the film-forming agent is a protein selected from soy protein claim 1 , whey protein claim 1 , pea protein claim 1 , zein claim 1 , collagen claim 1 , casein claim 1 , gelatin claim 1 , gluten claim 1 , keratin claim 1 , albumins claim 1 , ovalbumin claim 1 , bovine serum albumin claim 1 , derivatives or mixtures thereof; or a polysaccharide selected from agar claim 1 , alginate claim 1 , carrageenans claim 1 , cellulose claim 1 , carboxymethylcelullose claim 1 , hydroxypropylcelullose claim 1 , hydroxyproylmethyl celullose claim 1 , chitosan claim 1 , gums claim 1 , pectin claim 1 , starch claim 1 , dextrins or derivatives or mixtures thereof; or a water soluble polymer selected from polyolefins claim 1 , polyvinyl alcohol claim 1 , polyvinyl acetate claim 1 , polyvinyl pyrrolidone claim 1 , derivatives or mixtures thereof or a polymer dispersion selected from polyvinyl acetate ...

SAUSAGE PRODUCTION MACHINE COMPRISING A DEVICE FOR THE COAGULATION OF THE SAUSAGE CASING AND PRODUCTION LINE COMPRISING SAID MACHINE

This invention relates to a machine comprising a supply of gelling agent (), a supply of acidic buffer solution (), a third supply of food inlet () connected to a source of food (), a mixer () connected to the gelling agent and acidic buffer solution supplies, for delivering a mixture of gelling agent and acidic buffer solution, and a co-extruder () fed with food () and with said mixture, for extruding the food at the centre and the mixture at the periphery, so as to obtain the expected food product at the outlet. 1. A machine for supplying food product to a device for putting said food product in contact with a coagulation product for coating said food product with a hardened material forming a skin , the machine being characterized in that it comprises:{'b': 45', '43, 'a first gelling agent supply () connected to a source of gelling agent (),'}{'b': 47', '49, 'a second acidic buffer solution supply () connected to a source of acidic buffer solution (),'}{'b': 51', '53, 'a third food supply () connected to a source of food (),'}{'b': '27', 'claim-text': [{'b': 55', '45, 'a first inlet () connected to the first gelling agent supply (),'}, {'b': '57', 'a second inlet () connected to the second acidic buffer solution supply, and'}, {'b': '59', 'an outlet () for mixed acidic buffer solution and gelling agent,'}], 'a mixer () comprising{'b': 31', '61', '51', '63', '59, 'a co-extruder () a first inlet () of which is connected to the third food supply () and a second inlet () of which is connected to the outlet () for mixed acidic buffer solution and gelling agent, for extruding the food product at the centre and the mixture of acidic buffer solution and gelling agent at the periphery, so as to obtain said food product at the outlet of co-extruder.'}2516131. The machine according to claim 1 , wherein the third food product supply () feeds the first inlet () of the co-extruder () with pieces of ground food.345. The machine according to claim 1 , wherein the gelling agent ...

SINGLE- OR MULTILAYER FILM COMPRISING BONDED POLYVINYL ALCOHOL

A single- or multilayer film is disclosed, the film made on the basis of a blend of (co)polyamide and polyvinyl alcohol, soluble in at least one solvent A, comprising more than 50% water, at that said film comprising polyvinyl alcohol—PVAs, soluble in the same solvent A, and bonded polyvinyl alcohol—PVAB, which (i) is virtually insoluble in the same solvent A at temperatures from 18° C. to the initial boiling point at normal pressure, (ii) is soluble in at least one of the solvents, capable of dissolving (co)polyamide, (iii) gives the typical for PVA color reaction with iodine, and (iv) reacts with at least one primary amine, with formation of water-soluble PVA, wherein the CB/CS ratio, where CB is the film content for PVAB, that becomes water-soluble after its treatment with said primary amine, and Cs is the content of PVAs in the film, is not less than 0.05. When this condition is satisfied, there is noticeable improvement in the stability of the technological process of production, and in the mechanical strength of the film. The claimed film can be used, specifically, for sausage casings. 2 independent and 30 dependent claims, 6 tables. 132.-. (canceled)33. A single- or multilayer film , made of raw polymeric materials , comprising as obligatory components at least one (co)polyamide and at least one polyvinyl alcohol , soluble in at least one solvent A , comprising more than 50% of water , wherein said film comprises polyvinyl alcohol , soluble in the same solvent A —PVA , and a bonded polyvinyl alcohol—PVA , which{'sub': 'S', 'i. is actually insoluble in the same solvent A that can dissolve PVA, at the range from 18° C. to initial boiling point at normal atmospheric pressure,'}ii. is soluble in at least one solvent B, dissolving (co)polyamide,iii. gives a typical for PVA reaction of coloration with iodine andiv. can react with, at least, one primary amine, producing water soluble PVA;{'sub': B', 'S', 'B', 'B', 'S', 'S, 'wherein ratio C/Cis at least 0.05, wherein ...

METHOD FOR TREATING A FOOD PRODUCT BY MEANS OF NON-CONVENTIONAL RESISTIVE HEATING

The invention relates to a method for treating a food product by means of non-conventional resistive heating. The heating serves to treat sausage products in an intestine, such as Brühwurst (scalded sausage), hot dogs or similar food products. The respective food product is brought into contact with spaced-apart electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance Ain relation to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighboring individual electrodes of the comb-like set of needles are each at a distance Afrom one another. The distance Ais greater than or at most equal to the distance A. The respective comb-like set of needles passes through the food product, wherein a punching process is realized in such a way that, based on the food product, inlet and outlet points of the comb-like set of needles, based on the encapsulation or sheathing, produce at least penetration points and the product being treated is accommodated in the space between two conveyor belts and the individual electrodes extend from at least one of the conveyor belts in the direction of the opposite conveyor belt. 1. A method for treating a food product having one of an isolating encapsulation and a sheathing of a material to be treated , the method comprising:bringing the food product into contact with spaced-apart electrically conductive first and second electrodes, wherein the electrodes have a distance from one another in relation to the material to be treated, wherein the electrodes are configured and arranged for penetrating through the one of the isolating encapsulation and the sheathing to one of puncture the material to be treated and moved the electrodes while penetrating through one of the ...

Multilayer blown film structure with polypropylene non-sealant layer and polyethylene sealant layer

The present invention pertains to a multilayer blown film structure having a blended polypropylene layer and at least one polyethylene sealant layer. In particular, the invention relates to a multilayer blown film comprising a non-sealant layer made from a propylene-rich polypropylene polymer blended with at least one ethylene-rich ethylene interpolymer and a sealant layer made from at least one ethylene interpolymer, wherein the ethylene-rich ethylene interpolymer comprises ethylene interpolymerized with at least one other comonomer other than propylene. The novel multilayer film structure exhibits excellent interlayer adhesion (especially at the blended non-sealant/sealant interface when adjacent to one another) and toughness (e.g. excellent trouser tear) with acceptable optical properties and surprising sealing properties. The novel structure is preferably made using an air-quenched coextrusion fabrication technique and is particularly suited for use in making pouches for flowable materials, heavy-duty shipping sacks and overwrap films.

Biaxially stretched, biodegradable and compostable sausage casings

The novel feature in a tubular, biaxially-stretched, biodegradable and compostable food (especially sausage) casing is that at least one layer is of a thermoplastically-processable biodegradable polymer, preferably an aliphatic or partly aromatic polyester, a thermoplastic aliphatic polyesterurethane, an aliphatic-aromatic polyestercarbonate or, especially, an aliphatic polyesteramide. The polymer is preferably melt extruded, cooled to solidify and then biaxially stretched.

Multilayer food casing with inorganic particles in the outer layer

Die Erfindung betrifft coextrudierte thermoplastische Nahrungsmittelhüllen, die aus mindestens zwei Schichten einschließlich einer Außenschicht (Z) aufgebaut sind, wobei mindestens eine Schicht, die die Außenschicht (Z) oder eine der weiteren Schichten ist, eine tragende Funktion und einen Gehalt an thermoplastischen Bestandteilen auf Basis von (Co-)Polyamid(en) von mehr als 50 Gew.-% aufweist, wobei die Außenschicht (Z) anorganische Partikel und mehr als 50 Gew.-% thermoplastische Bestandteile enthält und wobei die Außenschicht (Z) auch anorganische Partikel mit einem Äquivalentkugeldurchmesser größer als 20 mum aufweist. Derartige Nahrungsmittelhüllen können so gestaltet werden, dass sie bezüglich ihres Aussehens und ihrer Griffigkeit Kollagen-, Hautfaser-, faserverstärkten Cellulose- oder/und Naturdärmen weitgehend ähneln. The invention relates to coextruded thermoplastic food casings made up of at least two layers including an outer layer (Z), wherein at least one layer which is the outer layer (Z) or one of the further layers has a supporting function and a content of thermoplastic constituents of (co) polyamide (s) of more than 50 wt .-%, wherein the outer layer (Z) contains inorganic particles and more than 50 wt .-% thermoplastic components and wherein the outer layer (Z) and inorganic particles with a Equivalent spherical diameter greater than 20 mum has. Such food casings can be designed to be substantially similar in appearance and feel to collagen, skin fiber, fiber reinforced cellulose and / or natural casings.

Food casing with a porous outer layer

Beschrieben ist eine coextrudierte thermoplastische Nahrungsmittelhülle aus mindestens zwei Schichten einschließlich einer Außenschicht (Z), die eine Porosität von mindestens 5 Vol.-% aufweist, gemessen an Blasen bzw. Poren im Wesentlichen in der Ebene der Oberfläche. Die Oberfläche der Außenschicht (Z) weist eine offenporige oder/und kraterartige Oberflächenstruktur und eine gemittelte Rautiefe R¶z¶ von mindestens 5,0 mum auf. Bei der Herstellung der Nahrungsmittelhülle wird vor der Extrusion mindestens ein Treibmittel oder/und Treibgas zugesetzt oder die Zusammensetzung wird so gewählt, dass in der Kunststoffmasse durch chemische Reaktionen zwischen den Komponenten Gas entsteht. Bei Druckentlastung beim oder/und nach dem Austritt aus dem Extruder wird die Schmelze verschäumt, indem zumindest ein Teil des Gases Poren bzw. Blasen bildet, die in der erstarrenden Schmelze bzw. an ihrer Oberfläche zumindest teilweise erhalten bleiben. Offenbart ist ferner ein Herstellungsverfahren, bei dem mindestens zwei Kunststoffkomponenten für die Außenschicht (Z) und gegebenenfalls auch für mindestens eine weitere Schicht eingesetzt werden. Die mindestens zwei Kunststoffkomponenten weisen deutlich unterschiedliche Eigenschaften auf und verbinden sich nur schlecht untereinander, so dass an den Grenzflächen zwischen den Komponenten Poren oder/und Blasen entstehen, die in der erstarrenden Schmelze bzw. an ihrer Oberfläche zumindest teilweise erhalten bleiben. Described is a coextruded thermoplastic food casing of at least two layers including an outer layer (Z) having a porosity of at least 5% by volume as measured on pores substantially in the plane of the surface. The surface of the outer layer (Z) has an open-pore or / and crater-like surface structure and an average roughness R¶z¶ of at least 5.0 μm. In the production of the food casing, at least one propellant and / or propellant is added prior to extrusion, or the composition is selected to produce gas in the plastic mass ...

Multilayer food casing with coarse-grained particles in a middle layer and process for its preparation

Offenbart sind schlauchförmige, mehrschichtige, thermoplastische Nahrungsmittelhüllen mit einer Außenschicht (Z), einer Innenschicht (I) und mindestens einer dazwischen liegenden Schicht (P), wobei mindestens eine Schicht (P) grobkörnige anorganische oder/und organische Partikel und mehr als 50 Gew.-% an mindestens einem thermoplastischen Polymer enthält, wobei die mindestens eine Schicht (P) mindestens eine Art grobkörniger Partikel mit einem mittleren Äquivalentkugeldurchmesser d¶50¶ größer als 5 mum aufweist und wobei die Oberfläche der Außenschicht (Z) oder/und der Innenschicht (I) eine gemittelte Rauhtiefe R¶z¶ von mindestens 5 mum aufweist, gemittelt über jeweils 5 Messungen. Daneben ist ein Verfahren zur Herstellung. Disclosed are tubular, multilayer, thermoplastic food casings having an outer layer (Z), an inner layer (I) and at least one intermediate layer (P), wherein at least one layer (P) comprises coarse-grained inorganic and / or organic particles and more than 50 wt. % of at least one thermoplastic polymer, wherein the at least one layer (P) has at least one kind of coarse-grained particles with a mean equivalent spherical diameter d¶50¶ greater than 5 μm, and wherein the surface of the outer layer (Z) or / and the inner layer ( I) has an average roughness depth R¶z¶ of at least 5 μm, averaged over every 5 measurements. Besides this is a process for the production.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Moisture and gas permeable non-porous ionomeric films

Moisture and gas permeable ionomeric films are described. The films described herein are obtained from blends of ionomers with an organic acid salt in the amount of at least about 5 wt %, and have MVTR greater than films obtained from conventional ionomers. Particularly preferred are the potassium salts of stearic, oleic, isostearic, and isooleic acids. Films comprising a liquid-absorbent ionomer film layer and an impermeable layer are provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Moisture and gas permeable non-porous ionomeric films

Moisture and gas permeable ionomeric films are described. The films described herein are obtained from blends of ionomers with an organic acid salt in the amount of at least about 5 wt %, and have MVTR greater than films obtained from conventional ionomers. Particularly preferred are the potassium salts of stearic, oleic, isostearic, and isooleic acids. Films comprising a liquid-absorbent ionomer film layer and an impermeable layer are provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Films comprising a liquid-absorbant inner layer and an impermeable outer layer

Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.

Composition and films thereof

The present invention includes a coextruded film having at least two layers. The first layer contains a coupled propylene polymer and the second layer contains an in-reactor blend of a linear low density polyethylene fraction and a substantially linear polyethylene fraction. Alternatively, the second layer may include a homogeneously branched linear polyethylene. Preferably, the first layer makes up about 50 weight percent or less of the overall coextruded film structure. The first layer may also contain a polyethylene, such as a linear low density polyethylene, a low density polyethylene, a high density polyethylene, substantially linear polyethylene, a homogeneously branched linear polyethylene, an in-reactor blend of linear low density polyethylene and a substantially linear polyethyelene, and blends thereof.

Composition and films thereof

The present invention includes a coextruded film having at least two layers. The first layer contains a coupled propylene polymer and the second layer contains an in-reactor blend of a linear low density polyethylene fraction and a substantially linear polyethylene fraction. Alternatively, the second layer may include a homogeneously branched linear polyethylene. Preferably, the first layer makes up about 50 weight percent or less of the overall coextruded film structure. The first layer may also contain a polyethylene, such as a linear low density polyethylene, a low density polyethylene, a high density polyethylene, substantially linear polyethylene, a homogeneously branched linear polyethylene, an in-reactor blend of linear low density polyethylene and a substantially linear polyethylene, and blends thereof.

Method of manufacturing food packaging plastic films and food packaging plastic films thus produced

The present invention relates to a method of manufacturing a plastic film (i.e. preferably a thermoplastic film), particularly a (thermo)plastic food packing film, especially a detectable (thermo)plastic film, which plastic film comprises detectable particles incorporated therein, as well as to the plastic film thus produced and to its applications and usages (i.e. its use).

Cellulosehaltige, eßbare Folie

Die Erfindung betrifft eine für den Mitverzehr geeignete Verpackungsfolie für Nahrungsmittel, die Cellulose, mindestens ein Protein und mindestens einen Füllstoff enthält, wobei als Füllstoffe bevorzugt Kleie, gemahlene Naturfasern, Baumwoll-Linters, Chitosan, Guarkernmehl, Johannisbrotkernmehl oder mikrokristalline Cellulose eingesetzt werden. Die Folie wird hauptsächlich als künstliche Wursthülle verwendet.

Patent DE3908585C2

食用食品ケーシング用フィルム

本発明では、食用食品ケーシング用フィルム、前記食用食品ケーシング用フィルムの製造方法、前記食用食品ケーシング用フィルムの組成物および例えばソーセージケーシングとして前記食用食品ケーシング用フィルムの使用を提供する。当該食品ケーシング用フィルムは、熱水とナトリウム塩に強く、高温で安定的で、容易にシャーリングでき、食料品、特に肉、チーズまたは魚の加工食品のほかにベジタリアンやビーガン用の食料品を容易に詰めることができる。【選択図】 なし

Method of closing a tubular food casing

A method is provided for closing an end of a tubular food casing in such a way that the end so closed is made suitable for use as a hanger for the casing. In one embodiment, an end of a food casing is formed into a rigid loop suitable for hanging the casing. In a second embodiment, a die cut hole is made in a uniquely formed end of a casing, enabling the casing to be suspended by a hook inserted through the hole.