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 ...

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.

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 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 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 ...

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 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 ...

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 ...

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 ...

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 ...

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 ...

METHOD FOR STUFFING FOOD PRODUCTS IN CASINGS AND STUFFING MACHINE FOR ITS EXECUTION

A method for stuffing food products in casings comprising the steps that consist in inserting the product to be stuffed in a first casing, which is permeable to air, and in a second casing, which is impermeable to air and is arranged outside the first casing, creating an at least partial vacuum at least between the first casing and the second casing. 1. A method for stuffing food products in casings , comprising the steps of inserting the product to be stuffed in a first casing , which is permeable to air , and in a second casing , which is impermeable to air and is arranged outside said first casing , creating an at least partial vacuum at least between said first casing and said second casing.2. The method according to claim 1 , further comprising the step of creating an at least partial vacuum inside said first casing as well claim 1 , during the insertion of the food product in said first casing and in said second casing.3. The method according to claim 1 , further comprising claim 1 , before said insertion step claim 1 , a step of closing a homologous end of said first casing and of said second casing claim 1 , toward which the product is inserted claim 1 , and claim 1 , after said insertion step claim 1 , a step of closing the other end of said first casing and of said second casing.4. A machine for stuffing food products in casings claim 1 , which comprises a frame that supports a stuffing duct and a pusher that is adapted to convey the food product to be stuffed toward an output end of said stuffing duct claim 1 , further comprising a first supporting tube for a first casing claim 1 , which is arranged outside said stuffing duct and is permeable to air claim 1 , and a second supporting tube for a second casing claim 1 , which is arranged outside said first casing and is impermeable to air claim 1 , means being provided for creating an at least partial vacuum at least between said first casing and said second casing.5. The machine according to claim 4 , ...

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.

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 ...

TUBULAR CASING CONTAINER AND MANUFACTURING METHOD FOR TUBULAR CASING CONTAINER

A tubular casing has a package design (la) printed on an original fabric film () with transparent no-print zones () formed along left and right end edges (). Best before date characters () are inkjet printed on the no-print zone (). The fabric film () is bent to place the no-print zone () with printed characters on a lower side and form the fabric film () in a cylindrical shape. A heat seal portion (H) is formed including the date characters (), in the no-print zone () located on the lower side. The heat seal portion (H) is formed up to the end edge () of the no-print zone () and a no-heat seal portion (S) is formed on the end edge () side of the no-print zone () located on an upper side to form a casing portion. Both ends of the casing portion are sealed. 1. A tubular casing container comprising:a flat original fabric film with transparent no-print zones formed along both left and right end edges in the original fabric film;a package design printed on the flat original fabric film between the left and right end edges;best before date characters comprising ink printed on a surface of the no-print zone by an inkjet method, wherein the original fabric film is circularly bent to provide a superimposed portion with the no-print zone, on which the best before date characters are printed, on a lower side and with the other no-print zone at an upper side to form a cylindrical casing portion;a heat seal forming a heat seal portion at the superimposed portion comprised of a portion with the printed best before date characters in the no-print zone located on the lower side in a portion of the heat seal portion and a portion of the other no-print zone at the upper side, wherein the heat seal portion extends up to an end edge of the no-print zone located on the lower side;a no-heat seal portion formed on an end edge side of the no-print zone located on the upper side, wherein the heat seal portion extends from the end edge of the no-print zone located on the lower side to the ...

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 ...

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 ...

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 ...

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 ...

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 ...

AN ENCASING APPARATUS FOR COMBINED COLLAGEN AND TUBULAR NETTING ARRANGEMENTS

An encasing apparatus for encasing meat products in a double casing including a combined film and a net is described. A casing tube is placed over a meat stuffing horn and is preloaded with a shirred film and net casing for double casing meat exiting the meat stuffing horn. To reduce the risk of tearing of the collagen as it is deshirred and stuffed, the casing tube is oversized with respect to the meat stuffing horn and has a first outer diameter within 10-20% of the diameter of the expanded collagen casing. 115-. (canceled)16. An encasing apparatus for encasing meat products extruded from a meat stuffing horn having a meat outlet end in a double casing comprising a film casing and a net casing , the encasing apparatus comprising:a casing tube with a first outer diameter wherein in use a film casing and a net casing is shined onto the casing tube, and the shirred casing tube is co-axially mounted over a meat stuffing horn having a meat outlet end, and the expanded film casing has a second diameter, and the ratio of the second diameter to the first outer diameter is between 1.05 and 1.35.17. The encasing apparatus as claimed in claim 16 , wherein the ratio is between 1.1 and 1.25.18. The encasing apparatus as claimed in claim 16 , wherein the casing tube has a first end and a casing outlet end and the encasing apparatus further comprises a mounting arrangement for co-axially mounting the casing tube over the meat stuffing horn claim 16 , the mounting arrangement comprising:a first annular spacer for supporting the casing tube from the meat stuffing tube at the first end of the casing tube, the first annular spacing comprising a support portion that supports and spaces the casing tube from the meat stuffing horn, and a stop portion extending radially from the support portion to act as a stop when inserting the casing tube over the meat stuffing horn; anda second annular spacer for supporting the casing tube from the meat stuffing tube at the casing outlet end of the ...

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 ...

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 ...

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).

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

Casing for food products

Film backseamed casings therefrom, and packaged product using same

A backseamed casing has a casing film comprising a first outer layer and a second outer layer, the first outer layer containing a polyamide having a melting point of from about 250°-400° F., and the second outer layer containing a polyamide having a melting point of from about 250°-400° F. A butt-sealed backseamed casing has a casing film to which a butt-seal tape film is sealed, the casing film having an inside layer containing a polyamide having a melting point of from about 250°-480° F., and an outside layer comprising polyolefin, with the butt-seal tape film comprising polyolefin. A heat-shrinkable film has a first outer layer, a second outer layer, and an inner layer. The first outer layer contains a first polyamide having a melting point of from about 250°-400° F.; and the second outer layer contains a second polyamide having a melting point of from about 250°-480° F.; the inner layer contains a first composition comprising at least one member selected from the group consisting of a third polyamide, a polyester; and, the first inner layer having a thickness of at least about 5% of a total thickness of the heat-shrinkable film. A package comprises a cooked meat product packaged in the film or casing according to the invention, in which the cooked meat adheres to the film.

Method for making a heat-shrinkable film containing a layer of crystalline polyamides

A process of making a biaxially-oriented multilayer film, comprises extruding a tubular multilayer tape and inflating the tape so that the tape is biaxially oriented by stretching in the transverse direction and machine direction at the same time, so that a tubular multilayer film is formed. The tubular multilayer tape comprises: (i) a first layer comprising a composition comprising a first polyamide and at least one member selected from the group consisting of a first polyolefin and a second polyamide, wherein the first polyamide comprises at least one member selected from the group consisting of nylon 6, nylon 66, and nylon 6/66, and wherein the first polyolefin and the second polyamide each has a different crystal structure than the first polyamide, and wherein the first layer has a thickness of less than about 15 percent, based on a total thickness of the tape; (ii) a second layer comprising a second polyolefin; (iii) a third layer which is an O 2 -barrier layer comprising at least one member selected from the group consisting of ethylene/vinyl alcohol copolymer, polyvinylidene chloride, and polyalkylene carbonate, the third film layer having a thickness of less than about 15 percent, based on a total thickness of the tape; and (iv) a fourth layer comprising a third polyolefin.

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.

Additive transfer film suitable for cook-in end use

A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester. The film is especially useful for cook-in applications, in which a food product (preferably comprising uncooked meat) is packaged in the film with the coated layer against the meat. The meat is then cooked and the additive transfers to the meat, and purge can be very low. The invention also pertains to a process for preparing a cooked food product, process for making a coated film, and articles formed from the film, such as bags and casings.

Film, backseamed casings therefrom, and packaged product using same

A backseamed casing has a casing film comprising a first outer layer and a second outer layer, the first outer layer containing a polyamide having a melting point of from about 250-400° F., and the second outer layer containing a polyamide having a melting point of from about 250-400° F. A butt-sealed backseamed casing has a casing film to which a butt-seal tape film is sealed, the casing film having an inside layer containing a polyamide having a melting point of from about 250-480° F., and an outside layer comprising polyolefin, with the butt-seal tape film comprising polyolefin. A heat-shrinkable film has a first outer layer, a second outer layer, and an inner layer. The first outer layer contains a first polyamide having a melting point of from about 250-400° F.; and the second outer layer contains a second polyamide having a melting point of from about 250-480° F.; the inner layer contains a first composition comprising at least one member selected from the group consisting of a third polyamide, a polyester; and, the first inner layer having a thickness of at least about 5% of a total thickness of the heat-shrinkable film. A package comprises a cooked meat product packaged in the film or casing according to the invention, in which the cooked meat adheres to the film.

Additive transfer film suitable for cook-in end use

A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester. The film is especially useful for cook-in applications, in which a food product (preferably comprising uncooked meat) is packaged in the film with the coated layer against the meat. The meat is then cooked and the additive transfers to the meat, and purge can be very low. The invention also pertains to a process for preparing a cooked food product, process for making a coated film, and articles formed from the film, such as bags and casings.

Additive transfer film suitable for cook-in end use

A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester. The film is especially useful for cook-in applications, in which a food product (preferably comprising uncooked meat) is packaged in the film with the coated layer against the meat. The meat is then cooked and the additive transfers to the meat, and purge can be very low. The invention also pertains to a process for preparing a cooked food product, process for making a coated film, and articles formed from the film, such as bags and casings.

Food packaging stretch film

A food packaging stretch film made of a resin containing substantially no chlorine and having a storage modulus (E′) of from 5.0×10 8 to 5.0×10 9 dyn/cm 2 and a loss tangent (tan δ) of from 0.2 to 0.8, as measured by dynamic viscoelasticity measurement at a frequency of 10 Hz at a temperature of 20° C.

Method of making a food casing

In a method of making a food casing a mixture is extruded to form a seamless tube. The mixture comprises at least 10% of cellulose fiber and at least 50% of nylon-6 content. The nylon-6 content has a weighted average viscosity number of at least 155 ml/g and at most 230 ml/g. The seamless tube is oriented by at least 10% in the machine direction with at most 0% orientation in the transverse direction to form an oriented seamless tube.

Easy-open packages formed from peelable thermoplastic laminates

An easy-open package 100 formed from a peelable thermoplastic laminate and adapted to peel open, whereby the manually tearing the package causes a removable strip 107 to form thereby exposing a product 108 enclosed therein.

Easy-open packages formed from peelable thermoplastic laminates

An easy-open package (100) formed from a peelable thermoplastic laminate and adapted to peel open, whereby the manually tearing the package causes a removable strip (107) to form thereby exposing a product (108) enclosed herein.

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

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.

Backseamed casing and packaged product incorporating same

A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing. The second layer of the casing film prevents or reduces necking down on the forming shoe during backseaming. The backseamed casing is especially useful for cook-in applications.

Backseamed casing and packaged product incorporating same

A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing. The second layer of the casing film prevents or reduces necking down on the forming shoe during backseaming. The backseamed casing is especially useful for cook-in applications.

Backseamed casing and packaged product incorporating same

A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing. The second layer of the casing film prevents or reduces necking down on the forming shoe during backseaming. The backseamed casing is especially useful for cook-in applications.

Food packaging laminates

The invention relates to a flexible packaging. Specifically, this invention relates to a laminate, the use of the laminate in the packaging of food, drinks, medicine and toys, and a corresponding package. The laminate can be a film-to-film and film-to-foil laminates, suitable for typical food packaging uses, using hot melt laminating adhesives. Such laminates are substantially fee from volatile contaminates, especially migratable isocyanates and aromatic amines.

Backseamed casing and packaged product incorporating same

A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing. The second layer of the casing film prevents or reduces necking down on the forming shoe during backseaming. The backseamed casing is especially useful for cook-in applications.

Backseamed casing and packaged product incorporating same

A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing. The second layer of the casing film prevents or reduces necking down on the forming shoe during backseaming. The backseamed casing is especially useful for cook-in applications.

Backseamed casing and packaged product incorporating same

A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing. The second layer of the casing film prevents or reduces necking down on the forming shoe during backseaming. The backseamed casing is especially useful for cook-in applications.

MULTILAYER, TUBULAR PACKAGING

Easy-open packages formed from peelable thermoplastic laminates

An easy-open package formed from a peelable thermoplastic laminate and adapted to peel open, whereby the manually tearing the package causes a removable strip to form thereby exposing a product enclosed therein.

Multilayer film tube for cook-in meat adhesion and method of making

A flexible multilayer film tube has an inner layer comprising a blend of thermoplastic polymer and starch particles in protruding relationship with the inside surface which, after oxidation, develops improved meat adhesion during in situ cooking.

Glossy multilayered casing for food products, permeable to water vapours and smoke

FIELD: packaging industry. SUBSTANCE: invention relates to a package, namely to glossy multilayer tubular biaxially oriented casing for food products, mainly for use as a casing for frankfurters, sausages and boiled-smoked, air-dried and uncooked smoked sausages, and smoked processed cheese, and so on. The casing has at least two layers which comprise from 15% to 70% polyamide material and from 30% to 85% of at least one water-soluble polymeric material selected from the list comprising polyvinyl alcohol, vinyl alcohol copolymers, polyvinyl pyrrolidone, copolymers of vinylpyrrolidone, polyoxazoline, cellulose ether; and the value of the transmission rate of water vapour by the casing, measured according to DIN 53122 at 23°C and a relative humidity of 85%, is more than 200 g/m 2 ·per day. EFFECT: casing has increased mechanical reliability combined with high permeability with respect to the smoke fume and water vapour, and can be manufactured at high-performance industrial plants. 12 cl, 3 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A22C 13/00 (13) 2 529 727 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2012158100/13, 28.12.2012 (24) Дата начала отсчета срока действия патента: 28.12.2012 (43) Дата публикации заявки: 10.07.2014 Бюл. № 19 (73) Патентообладатель(и): Общество с ограниченной ответственностью "Производственно-коммерческая фирма "Атлантис-Пак" (RU) R U Приоритет(ы): (22) Дата подачи заявки: 28.12.2012 (72) Автор(ы): Верин Сергей Владимирович (RU), Великов Сергей Александрович (RU), Голянский Борис Владимирович (RU) (45) Опубликовано: 27.09.2014 Бюл. № 27 10330762 A1, 10.02.2005. RU 2131670 C1, 20.06.1999. RU 2469868 C2, 20.12.2012 2 5 2 9 7 2 7 R U (54) ГЛЯНЦЕВАЯ МНОГОСЛОЙНАЯ ОБОЛОЧКА ДЛЯ ПИЩЕВЫХ ПРОДУКТОВ, ПРОНИЦАЕМАЯ К ПАРАМ ВОДЫ И ДЫМУ (57) Реферат: Изобретение относится к упаковке, а именно поливиниловый спирт, сополимеры винилового к глянцевой многослойной рукавной ...

偏二氯乙烯聚合物组合物及由其制成的食品包装

本发明涉及一种聚(偏二氯乙烯)互聚物组合物，其含有(1)α烯烃与不饱和羧酸烷基酯的共聚物，和(2)偏二氯乙烯与氯乙烯的互聚物，与各组分比例均和该互聚物组合物相同但是不加入共聚物的组合物相比，该共聚物的含量能够有效地提高由含有该共聚物的互聚物组合物制成的食品包装的肉粘合性。本发明还涉及一种制备热塑性食品包装的方法、一种含有所述聚(偏二氯乙烯)互聚物组合物的薄膜、结合物、与肉或其他脂肪物质接触的包装、用于肉或其它脂肪物质的包装、含有薄膜的肠衣以及该组合物的应用。

Food product multilayer hose casing with outer layer of nonuniform thickness and ribbed fibrous-reticular structure

FIELD: food industry. SUBSTANCE: casing comprises at least two layers; the outer layer is of ribbed fibrous-reticular structure which is formed by alternating thickening and thinning sectors with maximum layer thickness in a thickening sector equal to 80 mcm. The outer layer can be broken in some sectors of the casing, i.e. it is not solid. It can be made from polymer or a mixture of polymers whereas melt flow index of each polymer amounts to 0.2-15 g/10 minutes measured according to ASTM D 1238 A. EFFECT: casing is characterised by low tendency to rupture in case its surface is broken, has pleasant appearance and facilitates clips fixation, especially during clipping of cooked sausage products. 9 cl, 5 dwg, 1 tbl, 9 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 340 195 (13) C2 (51) ÌÏÊ A22C 13/00 B65D 30/02 (2006.01) (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005111605/13, 19.04.2005 (72) Àâòîð(û): Áîðîäàåâ Ñåðãåé Âàñèëüåâè÷ (RU), Äàâèäåíêî Àëåêñàíäð Âëàäèìèðîâè÷ (RU), Ðûçåíêî Ñåðãåé Ïåòðîâè÷ (RU) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 19.04.2005 (43) Äàòà ïóáëèêàöèè çà âêè: 20.11.2006 (45) Îïóáëèêîâàíî: 10.12.2008 Áþë. ¹ 34 Àäðåñ äë ïåðåïèñêè: 346700, Ðîñòîâñêà îáë., Àêñàêàéñêèé ð-í, õ.Ëåíèíà, óë. Îíó÷êèíà, 72, (íåæèëîé ôîíä), Ë.Í.Ôàëååâîé 2 3 4 0 1 9 5 R U ÏÎ ÒÎËÙÈÍÅ ÂÍÅØÍÈÌ ÑËÎÅÌ, ÈÌÅÞÙÈÌ ÐÅËÜÅÔÍÓÞ ÂÎËÎÊÍÈÑÒÎ-ÑÅÒ×ÀÒÓÞ ÑÒÐÓÊÒÓÐÓ (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ìíîãîñëîéíîé ñîýêñòðóäèðîâàííîé ðóêàâíîé îáîëî÷êå äë ïèùåâûõ ïðîäóêòîâ, â ÷àñòíîñòè êîëáàñíûõ èçäåëèé è ïëàâëåíûõ ñûðîâ. Îáîëî÷êà ñîäåðæèò, ïî ìåíüøåé ìåðå, äâà ñëî , ïðè ýòîì âíåøíèé ñëîé èìååò ðåëüåôíóþ âîëîêíèñòî-ñåò÷àòóþ ñòðóêòóðó, êîòîðà îáðàçîâàíà ÷åðåäóþùèìèñ îáëàñò ìè óòîëùåíèé è óòîí÷åíèé ñ ìàêñèìàëüíîé òîëùèíîé ñëî â îáëàñòè óòîëùåíè 80 ìêì.  íåêîòîðûõ ìåñòàõ îáîëî÷êè âíåøíèé ñëîé ìîæåò ïðåðûâàòüñ , ò.å îí íå âë åòñ ñïëîøíûì. Îí ìîæåò áûòü âûïîëíåí èç ïîëèìåðà èëè ñìåñè ïîëèìåðîâ, êàæäûé ...

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 brown 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 (for example, 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.

Multilayer flat or hose casing or film for food products

FIELD: food industry. SUBSTANCE: invention relates to flat or hose casing or film for food products, produced by the blown extrusion method and elongated along two axes by the threefold airing method and containing at least seven layers. EFFECT: casing or film contains a barrier for oxygen represented by a layer of Ethylene-Vinyl Alcohol copolymer (EVOH), its outer layer is formed from a material of high thermal stability such as poly ethylene terephthalate (PET), which combined with outstanding properties, ensures the possibility of significant increase of the processing rate (number of operational cycles) in comparison with the currently conventional methods. 13 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 446 692 (13) C2 (51) МПК A22C 13/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2009108350/13, 06.07.2007 (24) Дата начала отсчета срока действия патента: 06.07.2007 (73) Патентообладатель(и): КУХНЕ АНЛАГЕНБАУ ГМБХ (DE) R U Приоритет(ы): (30) Конвенционный приоритет: 29.09.2006 DE 102006046483.4 (72) Автор(ы): ШИФМАН Юрген (DE) (43) Дата публикации заявки: 10.11.2010 Бюл. № 31 2 4 4 6 6 9 2 (45) Опубликовано: 10.04.2012 Бюл. № 10 (56) Список документов, цитированных в отчете о поиске: US 2003/180487 A1, 25.09.2003. DE 10227580 A1, 08.01.2004. DE 20217987 U1, 06.03.2003. US 6406763 B1, 18.06.2002. US 2005/037162 A1, 17.02.2005. 2 4 4 6 6 9 2 R U (86) Заявка PCT: EP 2007/006025 (06.07.2007) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 29.04.2009 (87) Публикация заявки РСТ: WO 2008/040404 (10.04.2008) Адрес для переписки: 190000, Санкт-Петербург, ВОХ 1125, ООО "ПАТЕНТИКА" (54) МНОГОСЛОЙНАЯ ПЛОСКАЯ ИЛИ РУКАВНАЯ ОБОЛОЧКА ИЛИ ПЛЕНКА ДЛЯ ПИЩЕВЫХ ПРОДУКТОВ (57) Реферат: Изобретение относится к плоской или рукавной оболочке или пленке для пищевых продуктов, изготовленной способом выдувной экструзии и вытянутой по двум осям способом тройного раздува, которая содержит по меньшей ...

Синтетическая колбасная оболочка на полиамидной основе, наполняемая без растяжения, и способ получения такой оболочки

Изобретение относится к одно- или многослойным синтетическим термоусадочным колбасным оболочкам, а также к способу получения таких оболочек. Как минимум, один полиамидный слой оболочки выполнен на основе, по меньшей мере, одного алифатического (со)полиамида, выбранного из полиамида 6, и/или полиамида 66, и/или сополиамида 6/66. Оболочка в готовом для наполнения состоянии имеет следующие характеристики: модуль Юнга не ниже 400 МПа в поперечном направлении и не ниже 300 МПа в продольном; при выдержке на воздухе с относительной влажностью 60% и температурой 25°С в течение 5 суток ее усадка составляет не более 2% как в продольном, так и в поперечном направлении; при выдержке в воде с температурой 40°С в течение 2 часов ее усадка составляет 4-10% в поперечном направлении и 3-10% в продольном; при выдержке в воде с температурой 80°С в течение 30 минут ее усадка составляет 9-18% в поперечном направлении и 8-15% в продольном. Способ получения такой колбасной оболочки включает экструзию одно- или многослойного экструдата, ориентационную вытяжку и термофиксацию ориентированной рукавной пленки с ее последующей дополнительной обработкой. Дополнительная обработка заключается в том, что термофиксированную ориентированную рукавную пленку, имеющую температуру 60-140°С, растягивают на 4-10% в поперечном направлении и на 3-8% в продольном направлении, охлаждают в растянутом состоянии до температуры не выше 57°С и сматывают в рулон. Эта стадия техпроцесса может быть включена в одну производственную линию с предыдущими стадиями производства оболочки или проводиться на отдельной установке. Колбасные оболочки, выполненные по изобретению, наполняют фаршем без предварительного увлажнения и практически без растяжения с получением туго наполненных колбасных батонов. 2 н. и 36 з.п. ф-лы, 3 табл. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 442 425 (13) C2 (51) МПК A22C 13/00 (2006.01) B32B 27/34 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) ...

Multi-layer jointly extruded seamless tubular shell stretched in two directions and modified with fiber, and also its application as packaging film for food products

FIELD: packaging industry. SUBSTANCE: invention is related to technology of synthetic films preparation, in particular to at least three-layer jointly extruded films stretched in two directions and may be used in food industry for packaging of meat and sausage products. Seamless tubular shell consists of the following layers, when looking inside from outside, a) external layer A from main component-polyamide or mixture of several polyamides, b) if necessary, layer B, which has property to block oxygen access, c) if necessary, central layer C from the main component - polyamide or mixture of several polyamides, d) layer D, relative to neighboring layer C or B or A and neighboring layer E acting as adhesion intensifier, and e) internal layer E from the main component - polyamide or mixture of several polyamides, f) if necessary, other layers and additives, at that at least one layer one layer contains natural fibers with fiber length in the range from 5 to 35 mcm and/or from 35 to 350 mcm and/or mixture of natural fibers from fibers of different type and/or different length. EFFECT: shells have appearance and touch properties similar to natural ones, proper consumer and mechanical properties. 17 cl, 1 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 359 831 (13) C2 (51) МПК B32B B32B B32B A22C 1/08 (2006.01) 27/12 (2006.01) 27/34 (2006.01) 13/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2006107499/04, 02.08.2004 (24) Дата начала отсчета срока действия патента: 02.08.2004 (72) Автор(ы): ТЕББЕН Вильхельм (DE), ХЕНЦЕ-ВЕТКАМП Хайнрих (DE) (43) Дата публикации заявки: 20.09.2007 2 3 5 9 8 3 1 (45) Опубликовано: 27.06.2009 Бюл. № 18 (56) Список документов, цитированных в отчете о поиске: DE 4001612 А, 25.07.1991. DE 4339337 А, 24.05.1995. ЕР 0879560 А, 25.11.1998. RU 2201683 С2, 10.04.2003. RU 2133702 С1, 27.07.1999. 2 3 5 9 8 3 1 R U (86) Заявка PCT: EP 2004/008631 (02.08. ...

用于食品的肠衣

本发明涉及用于食品的肠衣，具体地，本发明提供用于包覆食品，特别是熟肉产品，例如香肠的藻酸盐组合物，并涉及制备所述藻酸盐组合物的方法。此外，本发明涉及用本发明的藻酸盐组合物制备包覆的食品的方法。所制得的食品，特别是熟肉香肠在肠衣与包覆的肉之间具有优异的粘附性，肠衣在香肠破碎时不会剥落或者分离，当消费者烹调或者加热香肠时也不会分离。该产品与传统的无皮烹饪的香肠产品几乎无法区分，且具有类似的感觉和“咬”的效果。

Single- or multi-layer film containing related polyvinyl alcohol

FIELD: chemistry. SUBSTANCE: single- or multi-layer film made on the basis of a mixture of (co) polyamide and polyvinyl alcohol (PVA) soluble in, at least, one solvent A containing more than 50% of water, wherein the film comprises polyvinyl alcohol-PVA S , soluble in the same solvent A, and bound polyvinyl alcohol-PVA B , which (i) is practically insoluble in the same solvent A at a temperature of 18°C to the initial boiling point at normal pressure, (ii) is soluble in, at least, one of the solvents that dissolve (co) polyamide, (iii) gives a colour reaction with iodine typical for PVA, and (iv) reacts with, at least, one primary amine to form a water-soluble PVA. The ratio A b /A s , where C b - a content of PVA B in a film becoming water-soluble after its treatment with primary amine, C s - a content of PVA S in the film, is not less than 0.05. The technology for the production of this film includes the steps of preparing the polymer raw materials, including thermal and, if necessary, thermo-oxidative treatment of PVA used as a polymeric raw material and (co) extruding the film from the melt, wherein directly for the film (co) extrusion, a granular raw material is used, containing, at least, one of the two components, including PVA B in the proportion of the soluble PVA corresponding to the above-mentioned condition, in the composition of the granulated mixture containing (co) polyamide and PVA, and carbonyl modified PVA, the product of thermo-oxidative and/or thermal degradation of PVA, a 4% predominantly aqueous solution of which in excess of 1,4-dinitrophenylhydrazine has an optical density of not less than 0.1 at a wavelength of 490 nm, in the composition of any PVA-containing granular raw material. The proposed single- or multi-layer film can be used, in particular, as a sausage casing. EFFECT: stability of the manufacturing process and the mechanical strength of the film are improved. 25 cl, 6 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 633 617 C2 (51) МПК ...

Casing for food products, having rough surface with natural appearance, method for producing of such casing and using the same

FIELD: food-processing industry, in particular, manufacture of single-layer or multiple-layer casings for food products such as cooked sausages. SUBSTANCE: casing consists of thermoplastic mixture containing at least one aliphatic polyamide and/or copolyamide, at least one inorganic and/or organic filler. Casing surface is made rough, with maximal roughness height R max , determined according to DIN 4768, making from 6 to 60 micron, and arithmetic mean deflection R a of roughness profile making from 1.2 to 10 micron. Vapor-permeability of casing with average thickness of 100 micron, determined according to DIN 53122, is less than 50 g/m 2 /day. Method for producing of casing involves using spout having circular nozzle; performing molding, followed by blowing, or providing biaxial orienting during drawing. EFFECT: provision for producing of synthetic casing for food products, having matte surface and quite natural structure of surface. 23 cl, 3 tbl, 2 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 310 331 (13) C2 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004129305/13, 24.02.2003 (72) Àâòîð(û): ØÒÀËÜÁÅÐà Øòåôàíè (DE), ÀÓÔ ÄÅÐ ÕÀÉÄÅ Êðèñòèàí (DE), ÀÓÔ ÄÅÐ ÕÀÉÄÅ Äèðê (DE), ÊÀËËÜÂÀÉÒ Þðã-Õàéíðèõ (DE) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 24.02.2003 (73) Ïàòåíòîîáëàäàòåëü(è): ÊÀËËÅ ÃÌÁÕ ÓÍÄ ÊÎ. Êà (DE) (43) Äàòà ïóáëèêàöèè çà âêè: 10.04.2005 R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 01.03.2002 DE 10208858.6 (45) Îïóáëèêîâàíî: 20.11.2007 Áþë. ¹ 32 2 3 1 0 3 3 1 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 0962145 À, 08.12.1999. WO 9907227 À, 18.02.1999. US 4303711 À, 01.12.1981. DE 4141292 À, 03.01.2002. RU 2113125 Ñ1, 20.06.1998. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 01.10.2004 2 3 1 0 3 3 1 R U (87) Ïóáëèêàöè PCT: WO 03/073862 (12.09.2003) C 2 C 2 (86) Çà âêà PCT: DE 03/00559 (24.02.2003) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, ...

Water steam and smoke permeable food product casing with rough surface having natural appearance, method for manufacturing and using the same

FIELD: food-processing industry. SUBSTANCE: food product casing consists of thermoplastic mixture including at least one aliphatic polyamide and/or copolyamide and/or at least one aliphatic and/or partly aliphatic copolyamide having glycol and/or polyglycol chains, and also at least one inorganic and/or organic filler. Casing has rough surface with maximal height R max of 7-60 micron of profile irregularities determined in accordance with DIN 4768, and water steam permeability of at least 50 g/m 2 per day determined in accordance with DIN 53122. Method involves producing casing by extrusion process using circular die; providing blow molding or biaxial oriented drawing process. EFFECT: provision for producing of food product casing having mat surface with quite natural structure. 15 cl, 3 tbl, 16 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 312 504 (13) C2 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004129304/13, 25.11.2002 (72) Àâòîð(û): ØÒÀËÜÁÅÐà Øòåôàíè (DE), ÔÅÐÎÍ Áåðíõàðä (DE), ÄÅËÈÓÑ Óëüðèõ (DE), ØÌÈÄÒ Ìèõåëü (DE) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 25.11.2002 (73) Ïàòåíòîîáëàäàòåëü(è): ÊÀËËÅ ÃÌÁÕ ÓÍÄ ÊÎ. Êà (DE) (43) Äàòà ïóáëèêàöèè çà âêè: 27.03.2005 R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 01.03.2002 DE 10208858.6 (45) Îïóáëèêîâàíî: 20.12.2007 Áþë. ¹ 35 2 3 1 2 5 0 4 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 0962145 À, 08.12.1999. WO 9907227 À, 18.02.1999. US 4303711 À, 01.12.1981. DE 4141292 A, 03.01.2002. RU 2113125 C1, 20.06.1998. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 01.10.2004 2 3 1 2 5 0 4 R U (87) Ïóáëèêàöè PCT: WO 03/073861 (12.09.2003) C 2 C 2 (86) Çà âêà PCT: DE 02/04345 (25.11.2002) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Å.È.Åìåëü íîâó (54) ÏÐÎÍÈÖÀÅÌÀß ÄËß ÏÀÐΠÂÎÄÛ È ÄÛÌÀ ÎÁÎËÎ×ÊÀ ÄËß ÏÈÙÅÂÛÕ ÏÐÎÄÓÊÒÎÂ Ñ ØÅÐÎÕÎÂÀÒÎÉ ...