Food Casing Transferable Layer Additive Binding
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Solution Overview
Problem
Existing food casings with inner layers or coatings containing transferable additives face challenges such as complex and labor-intensive production, insufficient additive transfer, and susceptibility to microbial contamination, particularly with starch-based casings.
Innovation Solution
A food casing with a non-water-soluble carrier, an adhesive silicone binder layer, and a transferable layer of food or additives, where the binder is vulcanized to ensure strong adhesion and easy transfer of additives to the filling, even at low temperatures, and can be used for both raw and cooked foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If starch-based casings are used for additive transfer, then the casings are easy to manufacture, but they are susceptible to microbial contamination and cannot transfer additives in sufficient quantities
Solution Approach 1:
The patent changes the chemical composition parameters of the binder layer by using proteins (such as gelatin, casein, or soy protein) instead of starch, and by controlling the water activity and pH levels to inhibit microbial growth while maintaining additive transfer capability
Solution Approach 2:
The patent creates a composite structure with a carrier made of regenerated cellulose or fibrous material combined with a protein-based binder layer, combining the benefits of structural integrity with improved microbial stability and additive transfer properties
2Device complexity
If gelatine or starch binders are used, then the production process is simple, but the additives cannot be transferred in sufficient quantities and the casings are difficult to pull off
Solution Approach 1:
The patent modifies the binder properties by using proteins with specific molecular weights and amino acid compositions, and by controlling the water content and drying conditions, to optimize both additive transfer quantity and ease of removal
Solution Approach 2:
The binder layer acts as an intermediate carrier that copies or transfers the additive coating from the casing surface to the food product, ensuring sufficient additive transfer while maintaining simple production processes
3Strength
If the binder layer is strongly bonded to the carrier, then the additives are held firmly, but the casing becomes difficult to pull off
Solution Approach 1:
The patent creates different adhesive properties in different layers: the binder layer has strong adhesion to the carrier to hold additives firmly, while the outer surface or interface with the food product allows for easy separation after additive transfer
Solution Approach 2:
The patent uses binders whose adhesion properties change dynamically under different conditions (such as moisture or temperature), being strongly bonded during storage to hold additives, but becoming easier to remove under processing conditions
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 solution allows for efficient, simple, and effective transfer of additives to food products, ensuring high microbial stability, adjustable permeability, and ease of use across various food sectors, including sensitive and chilled products, while maintaining the taste and texture of the food.
Implementation Method 1
an adhesive binder layer which is firmly bonded to the carrier and is vulcanized
Implementation Method 2
a transferable layer of at least one food and/or at least one food additive that is in contact with it
Data Source
AI summary
The invention relates to a single- or multi-layered, sheet- or tube-shaped food casing comprising a carrier based on a water-insoluble thermoplastic polymer, a polymer of animal, plant, or chemical origin, or regenerated or precipitated cellulose, an adhesive layer (binder layer) firmly bonded to the carrier, and a transferable layer located thereon. This layer comprises particulate foodstuffs with an average particle size of 60 to 800 µm, optionally also food additives such as food colorings and liquid smoke. The invention further relates to a method for producing the casing and its use as a coating for meat and sausage products, fish products, cheese, baked goods, and confectionery.