| Patent application number | Description | Published |
|---|
| 20080220128 | Food Casing Based on Cellulose Hydrate with a Coating Containing Collagen Fibrils and Gelatin - Disclosed is a preferably tubular food casing based on cellulose hydrate, one or both sides of which is/are provided with a coating containing crosslinked collagen fibrils and an also crosslinked, high-molecular gelatin. Preferably, low-molecular organic compounds comprising two or more reactive groups are used as crosslinking agents. The inventive food casing has characteristics resembling those of a skin fiber casing and is thus particularly suitable for producing raw sausages. The disclosed casing is virtually resistant against cellulytically active enzymes of mold-ripened raw sausages as a result of the coating used. | 09-11-2008 |
| 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 |
| 20080261500 | Foodstuff Product, Particularly a Sausage Product, Arrangement and Method For the Production Thereof, and Casing For the Product - An arrangement for producing foodstuff products with pasty stuffing has a stuffing device having a stuffing tube. A casing to be stuffed through the stuffing tube draws additional casing material from a supply as it is being stuffed. A sensor device recognizes spaced-apart markings of the casing. When markings reach an activation position, the sensor device sends an activation signal. A closing device closes the end of the already stuffed casing and the beginning of the next casing to be stuffed. An immobilization brake has a stop position in which drawing of the casing is prevented. A first connection connects sensor device and immobilization brake. A second connection connects stuffing device and immobilization brake. The activation signal causes the immobilization brake to remain in the stop position until the stuffing device sends a termination signal to the immobilization brake that indicates completion of stuffing of a preset stuffing quantity. | 10-23-2008 |
| 20080274237 | Pigmented and Internally Impregnated Fibrous Cellulose Sausage Casing - The invention relates to a double-viscosed fibrous cellulose sausage casing having a pigmented outer cellulose hydrate layer and an impregnated internal cellulose hydrate layer. The impregnation of the internal cellulose hydrate layer includes a collagen hydrolysate and the outer cellulose hydrate layer includes at least one white pigment, preferably having titanium dioxide pigments. The invention further relates to a method for producing the fibrous cellulose sausage casing and also to its use as artificial sausage casing. | 11-06-2008 |
| 20080280021 | Food Casing From A Coated, Two-Dimensional Fiber Structure - The invention relates to a food casing from a two-dimensional fiber structure, which is coated on one or both sides with acrylic resin. The acrylic resin is combined with at least one other natural and/or synthetic polymer. The acrylic resin in the coating may be admixed with the other polymer. The latter can also form a layer of it's own. On the inside of the casing (i.e. on the side facing the food), this coating prevents gelling out, while at the outside it has a mainly permeability-increasing effect. The casing is particularly used as artificial sausage casing, especially for cooked-smoked sausages. | 11-13-2008 |
| 20090029012 | NON-TRANSPARENT, FAT-IMPERVIOUS FOOD CASING WITH TEXTILE BACKING MATERIAL - The invention relates to a tubular food casing with a textile backing material which is coated on the inside with a layer of regenerated or precipitated cellulose. This casing combines the properties of a textile skin with those of a cellulose fiber skin. Aside from the surface texture for which textile skins are known and prized, it features the water-vapor permeability, oxygen permeability and smoke-component permeability of a cellulose fiber skin. At the same time the casing is impervious to fats. It is used preferably as an artificial sausage casing. | 01-29-2009 |
| 20090288791 | Nonwoven having improved wet fastness and alkali resistance and cellulose hydrate-based food casing from said nonwoven - The invention relates to a wet-fast nonwoven, preferably a fiber paper, which comprises fibers from a cellulose-containing material and fibers from a thermoplastic material welded firmly together at their points of intersection. The fibers from the cellulose-containing material are preferably hemp fibers while the fibers from the thermoplastic material are preferably fibers from polypropylene, polyester or polyamide. The fibers are interlinked under the action of pressure and/or heat, especially using a pair of heated calender rolls. The nonwoven or the fiber paper is especially used to reinforce food casings based on regenerated cellulose, especially in artificial cellulose hydrate-based sausage skins. | 11-26-2009 |
| 20100015299 | Transparent food casing with textile backing material - The invention relates to a food casing with textile backing material which has been coated with a layer of regenerated or precipitated cellulose. This casing combines the properties of a textile skin with those of a cellulose fiber skin. Besides the surface texture for which textile skins are known and prized, it also has the transparency and the barrier properties, i.e. water-vapor permeability, oxygen permeability and smoke-constituent permeability, of a cellulose fiber skin. At the same time the casing is impervious to fat. It is used preferably as an artificial sausage casing. | 01-21-2010 |
