Stabilized Non-Edible Collagen Casing for Ready-to-Stuff Applications
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Solution Overview
Problem
Existing non-edible collagen casings for food products are prone to instability and degradation during storage and shipping, leading to a loss of tensile strength and performance, especially when exposed to high temperatures, which results in inconsistent stuffing and clipping performance and increased costs due to the need for refrigerated storage and handling.
Innovation Solution
A stabilized longlife non-edible ready-to-stuff collagen casing is developed with a moisture content of 27-50% and a salt content of 2.5-30% based on dry weight, using salts from organic acids, which are packed to maintain stability and prevent degradation, and can be prepared through soaking in an aqueous solution or vacuum packing with a protective gas to enhance shelf life and handling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If non-edible collagen casing is prepared with low water content for long-term storage, then storage stability is improved, but the casing becomes too brittle and bursts during stuffing and clipping
Solution Approach 1:
The patent applies parameter changes by optimizing the water content range to 27-50% and salt content to 2.5-30% based on dry weight. This specific parameter combination allows the casing to maintain flexibility for stuffing operations while achieving sufficient storage stability without requiring refrigeration
Solution Approach 2:
The patent uses composite materials by combining collagen with specific salts from organic acids (such as sodium acetate, sodium citrate, sodium lactate) in defined proportions. This composite structure provides both the flexibility needed for processing and the stability for long-term storage at ambient temperature
2Ease of operation
If non-edible collagen casing is soaked in brine before stuffing to improve flexibility, then stuffing performance is improved, but storage time is limited to one or two days and additional equipment is required
Solution Approach 1:
The patent applies preliminary action by pre-soaking the collagen casing in an aqueous salt solution containing salts from organic acids during the manufacturing process. This preliminary treatment ensures the casing has optimal flexibility and water content (27-50%) before packaging, eliminating the need for subsequent brine soaking by the customer and extending storage time beyond one or two days
Solution Approach 2:
The patent uses salts from organic acids as an intermediary substance that mediates between the collagen structure and the storage environment. These salts (such as sodium acetate, citrate, lactate) act as stabilizing agents that prevent degradation during storage while maintaining the casing's operational flexibility, extending shelf life without requiring refrigeration
3Strength
If non-edible collagen casing is exposed to high temperatures during storage, then tensile strength is maintained initially, but degradation occurs leading to inconsistent stuffing and clipping performance
Solution Approach 1:
The patent converts the potentially harmful effect of high temperature exposure into a benefit by using salts from organic acids that are specifically effective at stabilizing collagen at elevated temperatures. These salts prevent thermal degradation and maintain performance consistency even when stored at temperatures up to 40°C, turning a challenging storage condition into a manageable parameter
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 stabilized casing maintains higher longitudinal tensile strength and reduces degradation, allowing for extended shelf life without refrigeration, improved peelability, and cost-effective production, while ensuring consistent stuffing and clipping performance across various environmental conditions.
Implementation Method 1
it has been found that the use of a salt from an organic acid, such as acetate, citrate, lactate, tartrate, formiate, propionate, glutamate, ascorbate, succinate or malate... leads to a stabilization of the casing
Implementation Method 2
soaking in an aqueous solution or vacuum packing with a protective gas
Implementation Method 3
the casein is soaked in an aqueous salt solution which concentration is between 5 and 25% during a period of time between 2 seconds and 60 seconds prior to the packing procedure
Data Source
AI summary
The present invention relates to non-edible collagen casings for food products which do not have to be soaked in water or brine just before stuffing (ready-to-stuff casings), and the method for preparing them. More specifically, the invention refers to a preparation of a stabilized longlife non-edible collagen casing ready-to-stuff comprising a moisture amount between 27% and 50% by weight based on total casing weight and a salt amount between 2,5% and 30% by weight based on dry casing weight, wherein the salt comprises a salt from an organic acid and wherein the casing is packed.