| Patent application number | Description | Published |
|---|
| 20080226853 | Food Casing Having a Transferable Additive Layer - The invention relates to a single-layer or multilayer, flat or tubular food casing having a support based on a water-insoluble thermoplastic polymer, a polymer of animal or plant or chemical origin, or regenerated or precipitated cellulose, an adhesion layer (binder layer) firmly bound to the support and a transferable layer situated thereon. This transferable layer comprises particulate foods having a mean particle size of 60 to 800 μm, if appropriate also food additives such as food dyes and liquid smoke. In addition the invention relates to a method of producing the casing and use thereof as wrapping of meat and sausage products, fish products, cheese, baked goods and confectionery. | 09-18-2008 |
| 20080233246 | Impregnated or Coated Tubular Cellulose-Based Food Casing - The invention relates to a tubular cellulose-based food casing, the internal and/or external face of which is provided with an impregnation or coating made of blood albumin and/or a mixture of collagen fibers and collagen hydrolysate that improves cling of the casing to the food or renders the casing virtually resistant against cellulytic enzymes. The invention also relates to a method for producing such impregnated food casing and the use thereof as an artificial sausage casing. | 09-25-2008 |
| 20090162502 | Collagen concentrate, use thereof and also process for production thereof - A film-forming collagen concentrate is provided containing at least 18% by weight dry matter. At least 50% by weight of the protein of a homogeneous suspension produced from the concentrate in a 0.15 molar aqueous sodium dihydrogenphosphate buffer having a pH of 7 and a calculated dry matter fraction of 0.5% by weight may be separated as sediment by 15 min centrifugation at 1780 RFC and 15° C. A process is also disclosed for producing a collagen-concentrate-containing food casing that includes (a) producing an aqueous collagen mass; (b) concentrating the aqueous collagen mass until it has a solids fraction of 18% by weight or more; (c) admixing the concentrate with dilute acid to obtain a (co)extrudable or castable collagen mass; (d) coextruding or casting the collagen mass to from a casing; (e) solidifying the casing and, optionally, (f) drying the casing. | 06-25-2009 |
| 20100034932 | Edible food casing based on proteins, and process for production thereof - An edible food casing, i.e. a casing which can also be consumed, is disclosed which is based on non-heat-coagulating protein which is mixed with a heat-coagulating agent. The non-heat-coagulating protein is preferably collagen and/or a collagen derivative, whereas the heat-coagulating agent is preferably protein from hens' eggs, blood plasma, whey isolate, globin and/or myosin. The casing can be produced as a flat film. It can also be generated immediately in the production of the food product, in particular in sausage production, using a coextrusion ring die around an extruded food. The casing is solidified by treatment with an aqueous salt solution, if appropriate also using transaminase. The food product is preferably a bratwurst. | 02-11-2010 |
| Patent application number | Description | Published |
|---|
| 20080226853 | Food Casing Having a Transferable Additive Layer - The invention relates to a single-layer or multilayer, flat or tubular food casing having a support based on a water-insoluble thermoplastic polymer, a polymer of animal or plant or chemical origin, or regenerated or precipitated cellulose, an adhesion layer (binder layer) firmly bound to the support and a transferable layer situated thereon. This transferable layer comprises particulate foods having a mean particle size of 60 to 800 μm, if appropriate also food additives such as food dyes and liquid smoke. In addition the invention relates to a method of producing the casing and use thereof as wrapping of meat and sausage products, fish products, cheese, baked goods and confectionery. | 09-18-2008 |
| 20090162502 | Collagen concentrate, use thereof and also process for production thereof - A film-forming collagen concentrate is provided containing at least 18% by weight dry matter. At least 50% by weight of the protein of a homogeneous suspension produced from the concentrate in a 0.15 molar aqueous sodium dihydrogenphosphate buffer having a pH of 7 and a calculated dry matter fraction of 0.5% by weight may be separated as sediment by 15 min centrifugation at 1780 RFC and 15° C. A process is also disclosed for producing a collagen-concentrate-containing food casing that includes (a) producing an aqueous collagen mass; (b) concentrating the aqueous collagen mass until it has a solids fraction of 18% by weight or more; (c) admixing the concentrate with dilute acid to obtain a (co)extrudable or castable collagen mass; (d) coextruding or casting the collagen mass to from a casing; (e) solidifying the casing and, optionally, (f) drying the casing. | 06-25-2009 |
| 20100034932 | Edible food casing based on proteins, and process for production thereof - An edible food casing, i.e. a casing which can also be consumed, is disclosed which is based on non-heat-coagulating protein which is mixed with a heat-coagulating agent. The non-heat-coagulating protein is preferably collagen and/or a collagen derivative, whereas the heat-coagulating agent is preferably protein from hens' eggs, blood plasma, whey isolate, globin and/or myosin. The casing can be produced as a flat film. It can also be generated immediately in the production of the food product, in particular in sausage production, using a coextrusion ring die around an extruded food. The casing is solidified by treatment with an aqueous salt solution, if appropriate also using transaminase. The food product is preferably a bratwurst. | 02-11-2010 |
