Cellulose Hydrate Casing with Crosslinked Collagen Coating
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Solution Overview
Problem
Existing food casings, whether made from skin fibers or cellulose, face challenges such as low mechanical strength, variable diameter, susceptibility to cellulase enzymes, and inadequate mold ripening properties, particularly for long-life sausages.
Innovation Solution
A cellulose hydrate-based food casing coated with crosslinked collagen fibrils and high molecular weight gelatin, reinforced with wet-strength fiber paper, and treated with specific crosslinking agents and additives to enhance mechanical strength, cellulase resistance, and adhesion properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If a coating of polymers based on hydrophilic vinyl monomers is applied to cellulose fiber casings, then cellulase resistance is improved, but mechanical strength and mold ripening properties deteriorate
Solution Approach 1:
The patent applies a composite coating consisting of gelatin (providing mechanical strength and adhesion) and cellulose esters (providing cellulase resistance). This composite structure combines the beneficial properties of both materials: gelatin forms a strong adhesive base layer while the cellulose ester coating provides protection against cellulase enzymes without compromising the overall mechanical integrity of the casing.
2Reliability
If skin fiber casings are used, then adhesion to sausage meat and mold attachment are improved, but production complexity and cost increase
Solution Approach 1:
The patent creates an artificial casing that copies the functional properties of natural skin fiber casings. By using a cellulose hydrate base with a multi-layer coating system (gelatin + cellulose esters), the invention replicates the adhesion characteristics and mold attachment properties of skin fiber casings while using more readily available and easier-to-process materials, thereby reducing production complexity.
3Strength
If cellulose fiber casings are used, then mechanical properties are improved, but susceptibility to cellulase enzymes and poor mold ripening properties worsen
Solution Approach 1:
The patent applies different functional layers at different locations of the casing structure. The base layer (cellulose hydrate) provides mechanical strength, the intermediate gelatin layer provides adhesion and flexibility, and the outer cellulose ester coating provides cellulase resistance. This local differentiation of material properties allows each layer to optimize its specific function while contributing to overall casing performance.
4Reliability
If skin fiber casings are used, then mold ripening properties are improved, but mechanical strength and diameter consistency deteriorate
Solution Approach 1:
The patent merges the advantages of different casing types into a single composite structure. The cellulose hydrate base provides the mechanical strength and diameter consistency of synthetic casings, while the gelatin and cellulose ester coating layers provide the mold ripening properties and surface characteristics of natural skin fiber casings. This merging creates a hybrid casing that exhibits both sets of desirable properties.
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
The casing achieves improved mechanical strength, reduced permeability, secure adhesion to sausage meat, and effective resistance to cellulase enzymes, making it suitable for long-life sausages and mold-ripened products with consistent caliber and secure closure.
Implementation Method 1
both of which are crosslinked... the groups should be selected so that during the reaction covalent bonds are formed between the collagen fibrils, between the collagen fibrils and the gelatin, and also between the collagen fibrils or the gelatin and the regenerated cellulose
Implementation Method 2
The fibrils form a network structure which, together with the gelatin, provides a coating that is resistant to cellulytic enzymes (cellulases)
Implementation Method 3
The food casing preferably has a fiber reinforcement, which consists in particular of a wet-strength fiber paper, for example a hemp fiber paper bonded with viscose and/or a synthetic resin
Data Source
AI summary
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.