Cellulose Sausage Casing Spot Prevention via Collagen Impregnation
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Solution Overview
Problem
Existing double-viscosed cellulose fiber sausage casings experience unsightly spot formation due to colored meat juice diffusion, which is not reliably prevented by current coagulating agents, especially when the structure of the cellulose hydrate layer is variable or the casing is soaked for extended periods.
Innovation Solution
The inner cellulose hydrate layer is impregnated with low-molecular-weight collagen hydrolysates, which are anchored and not easily extracted, combined with crosslinkers to ensure permanent binding and reduced permeability, allowing for a lower concentration of glucono-δ-lactone and enhanced resistance to cellulase degradation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the inner cellulose hydrate layer is impregnated with water-soluble coagulating agents (glucono-δ-lactone, organic acids), then meat juice coagulation is achieved, but the agents are extruded during soaking and spot formation occurs
Solution Approach 1:
The patent changes the chemical parameter of the coagulating agent from water-soluble (glucono-δ-lactone, organic acids) to water-insoluble (collagen hydrolysate with molecular weight 3000-30000). This fundamental parameter change allows the agent to remain anchored in the cellulose hydrate layer during soaking, preventing extrusion and subsequent spot formation while maintaining meat juice coagulation effectiveness
Solution Approach 2:
The patent creates a composite impregnation system combining collagen hydrolysate (coagulating agent) with the cellulose hydrate layer (casing material). The collagen hydrolysate becomes integrated into the cellulose matrix, forming a stable composite structure where the coagulating agent is retained within the casing wall during processing and soaking operations
2Reliability
If a large amount of glucono-δ-lactone is used to prevent spot formation, then meat juice coagulation is effective, but the casing structure becomes dependent on precipitation conditions and spot formation still occurs
Solution Approach 1:
The patent changes the molecular weight parameter of the coagulating agent to low-molecular-weight range (3000-30000), which enables the collagen hydrolysate to penetrate and anchor within the cellulose hydrate layer structure. This eliminates the need for precise precipitation condition control and large amounts of agent, as the low molecular weight allows effective distribution and retention at lower concentrations
3Adaptability or versatility
If the casing is soaked for extended periods before stuffing, then processing flexibility is improved, but coagulating agents are extruded and spot formation increases
Solution Approach 1:
The patent changes the solubility parameter of the coagulating agent from water-soluble to water-insoluble. This fundamental change allows the casing to be soaked for extended periods without extruding the coagulating agent, as the water-insoluble collagen hydrolysate remains anchored in the cellulose hydrate layer regardless of soaking duration, maintaining spot formation prevention capability
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution effectively prevents spot formation on the outer pigmented layer, maintains casing integrity during soaking, and improves resistance to cellulase degradation, ensuring a uniform and stable appearance of the sausage casing.
Implementation Method 1
relatively low-molecular-weight collagen hydrolysates are taken up well by the inner cellulose hydrate layer and can also be anchored there, so that they can no longer be extracted by washing
Implementation Method 2
combined with crosslinkers to ensure permanent binding and reduced permeability
Implementation Method 3
The glucono-δ-lactone permits the meat juice to coagulate, so that it can no longer pass into the outer, white-pigmented cellulose hydrate layer
Data Source
AI summary
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.