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Smoke and water vapor-permeable food casing with optimized bonding properties

A water vapor, casing technology, applied in smoked casings, thermoplastic casings, packaged foods, etc., can solve the problems of impossibility and difficulty in peeling casings

Active Publication Date: 2019-08-02
KALLE AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Strong adhesion to the sausage meat is a disadvantage for the user as it makes it difficult or even impossible to peel off the casing

Method used

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  • Smoke and water vapor-permeable food casing with optimized bonding properties
  • Smoke and water vapor-permeable food casing with optimized bonding properties
  • Smoke and water vapor-permeable food casing with optimized bonding properties

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Production of compounds of polyamide and polyvinylpyrrolidone

[0056] PA1 and PVP are metered into a commercial twin-screw extruder with a mass ratio of 85% to 15% (the diameter of the barrel is 25mm, the L / D ratio is 36, 12 barrels, and the feeding point for the pellets is in the barrel 1 Neutralization The feed point for the powder is in the barrel 7 with a twin-hole extrusion die, manufacturer: Coperion GmbH). At a screw speed of 200 rpm and heating in the range of 120-210°C, the polyamide was melted and blended with PVP to form plastic compounds. The clear extrudate exiting the die was cooled by immersion in a water bath and, after solidification, cut with a strip cutter to form pellets. The pellets were dried in a forced air dryer at about 100°C. The pellets are referred to below as Comp.1.

Embodiment 2

[0058] Production of three-ply, biaxially oriented casings

[0059] The components according to Table 1 below were fed to the three extruders of a commercial coextrusion and tubular film stretching plant (double bubbler unit with three-layer coextrusion annular die). In the extruder, the components are melted, homogenized to form a mixture, and conveyed in the direction of the die. In the die, the melt streams are axially compressed through an annular channel and brought together concentrically. The molten film discharged from the annular gap was formed into a primary tubular film with a diameter of 13 mm by means of a straightener, which was cooled to room temperature. The primary tubular film is then reheated to about 80° C. and stretched in the transverse and longitudinal directions by means of an introduced air cushion. The draw ratio was 3.30 in the transverse direction and 1.95 in the longitudinal direction. After stretching, the tubular film was sent over pinch rolls...

Embodiment 3

[0064] Inventive Example 2 was repeated except that extruder C was charged with the components according to Table 2 below.

[0065] Table 2

[0066]

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PUM

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Abstract

A tubular, seamless, water vapor 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 orisocyclic (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.

Description

technical field [0001] The present invention relates to a tubular, seamless, water vapor permeable, smokable biaxially stretch oriented and partially or fully heat-set food casing having at least two layers based on thermoplastic polymers. The casing is highly smoke and water vapor permeable and also has adhesive properties involving customizable fillings. The food casing can be used as a synthetic sausage casing, more particularly for air-dried, optionally smoked raw sausages, especially for salami. Background technique [0002] Smoked and / or dry sausage products are traditionally produced using regenerated cellulose or collagen based casings. However, the production of these casings is technically complex. Cellulose casings are usually produced, for example, by the viscose method. In this method, the cellulose is first treated with sodium hydroxide solution and carbon disulfide (CS 2 ) into cellulose xanthate. The resulting solution (called viscose solution) must firs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00C08L77/02C08L77/00C08K3/36C08L67/02
CPCA22C13/0013C08L77/02C08L2201/08C08L2205/03C08L77/00C08K3/36C08L67/025A22C2013/002A22C2013/003A22C2013/0059A22C2013/0089A22C2013/0073A22C2013/0063A22C2013/0053A22C2013/0083B32B27/08B32B27/34B32B2307/518B32B2307/724B32B2439/70
Inventor U·德鲁斯I·拉斯基塔
Owner KALLE AG
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