48results about "Thermoplastic sausage casings" patented technology

The present invention relates to a multilayer seamless tubular film as a food casing with barrier action for oxygen and/or water vapor, which is capable of absorbing and storing a food additive and releasing it to the food. It is used as an envelope of pasty or liquid materials and is particularly suitable as a synthetic sausage casing. The invention further relates to a particular liquid smoke composition which, in combination with such a tubular film, is particularly suitable for transferring the dyes and flavorings present to the food.

The invention relates to a single- or multilayer, flat or tubular food casing incorporating a carrier based on a water-insoluble, thermoplastic polymer, a polymer of animal or vegetable origin or regenerated or precipitated cellulose, and a coating. The carrier is a textile material or a film or a combination thereof. The coating includes binder and particulate foods with a mean particle size of 60 μm or more, optionally also food additives such as food colorings and liquid smoke. It additionally relates to a process for producing the casing and to its use as an outer casing for fish, meat and sausage products.

The present invention relates to shirred, nonfibrous casings internally coated with compositions of concentrated oil-based natural flavorants which transfer to foodstuffs, such as sausage meats, encased during cooking, resulting in foodstuffs flavored by the internal casing coating.

An additive delivery laminate is suitable for packaging a food product which is cooked in the package, with an additive transferring from the laminate to the food product. The additive delivery laminate has a substrate and an additive delivery layer. The additive delivery layer contains a water-insoluble thermoplastic polymer, a polymer toughening agent, and additive granules containing a colorant, flavorant, and/or odorant. The polymer toughening agent is present in a blend with the water-insoluble thermoplastic polymer. Polyisobutylene is a preferred water-insoluble thermoplastic polymer, and hydrogenated wood rosin is a preferred polymer toughening agent. The polymer toughening agent decreases the tendency of the water-insoluble thermoplastic polymer to form legs or transfer to the food product upon stripping the laminate from the food product after cooking and transfer to the additive to the food product.

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.

The invention relates to a process for producing a composite casing shirred to a caterpillar, said process comprising steps of pulling an outer casing over the inner casing, and optionally a net between the inner and outer casings, or over the outer casing, and finally shining the composite casing thus obtained to give a compact tube, which is cut to yield caterpillars.

Disclosed is a shined tubular food casing based on a thermoplastic blend of at least one polyamide and/or copolyamide and at least one hydrophilic component. The casing is biaxially stretch-oriented and impregnated on the inside and/or outside with a component which allows the pleats which are formed during shining of the casing to adhere to each other. The component preferably comprises at least one polymer. The casing is preferably shirred at a ratio of 80:1 to 500:1. The inventive shined casing is particularly stable from a mechanical perspective and can therefore be used especially for the production of cooked sausages, scalded-emulsion sausages, and small sausages on fully automatic sausage stuffing and clipping apparatuses.

Tubular, biaxially stretched, heat shrinkable multilayer film food casings comprising inner and outer polyamide layers on either side of a core layer of EVOH surrounded by an inner and outer adhesive layer, and a coextrusion process for making the film.

The invention relates to a single layer or multilayer tubular food casing, in particular for foods which are scalded, cooked or heated in other ways in the casing, preferably for cooked-meat or scalded-emulsion sausages, hams, cured products or processed cheese, wherein the invention only relates to those casings which have an internal layer which consists of a thermoplastic polymer or predominantly comprises one such, having a substantially smooth, non-absorbent, non-porous and non-felt-like and non-woven-fabric-like surface.

The invention relates to a single- or multi-layered food casing, made from a thermoplastic mixture which comprises at least one aliphatic polyamide and/or copolyamide, at least one or more synthetic water-soluble polymers and at least one organic and/or inorganic filler. The skin has a water vapor permeability, as determined according to DIN 53122, in the non-oriented, monoaxially or biaxially oriented state of 50 to 1500 g/m²·d. The food casing is particularly suitable for use as an artificial sausage casing, particularly for raw sausages.

A process accelerating the ripening of raw sausages by incorporating a casing having a water vapor permeability of less than 600 g/m² d at a relative humidity of less than 60%. Preferably, the process employs casings having a water vapor permeability of 50 to 400 g/m² d, more preferably 70 to 300 g/m² d, particularly preferably 80 to 200 g/m² d. The process concerns, in particular, single-layered or multilayered casings made of thermoplastics, optionally also coated textile fiber skins or cellulose fiber skins.

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.

The present invention relates to a flat, multilayered, low moisture, barrier, laminated thermoplastic film with an absorptive food contact layer coated with a flavoring and/or coloring agent, which can be formed on automatic stuffing machinery into a sealed tube in a continuous manner for use as a food casing. This film has an absorptive food contact layer, an oxygen barrier layer, and a polyethylene outer layer. The coloring and/or flavoring agent on the absorptive layer is released onto the surface of encased foodstuff during cooking and processing.

A flexible tubular food casing having a flat support material is provided which, on at least one side, has a continuous coating based on a hotmelt polymer, with the coating preferably situated on the outside. The continuous coating has a weight per unit area of 3 to 200 g/m², preferably 15 to 50 g/m². The hotmelt polymers have an MVR value in the range of about 25 to 500 cm³ per 10 min, measured at 190° C. with a load of 2.16 kg. The flexible tubular food casing is suitable as a synthetic sausage casing for raw sausage, scalded-emulsion sausage or cooked-meat sausage

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.

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.

The invention relates to a single or multi-layered food packaging based on plastic. The layer or at least one of the layers contains at least one antimicrobially active metal. At least one part of the antimicobially active metal has a finely distributed metallic form and the remaining part is in the form of a salt.

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

Provided is a package with an opening piece that is configured to enable more secure opening of the package. A package (1) with an opening piece includes: a package (2) that is formed from a first polymeric film, has a tubular body thereof filled with a content, and has both ends thereof closed; and an opening piece (3) that is formed from a second polymeric film and joined to the package in sucha manner that a part of a rim of the opening piece can be pinched, wherein a shrinkage rate of the second polymeric film at 120 DEG C is 15.0% or higher.

The invention relates to an artificial food casing; method for removing said artificial food casing; and methods for manufacturing said artificial food casing.

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.