Transparent Smoke-Permeable Sausage Casing With Low Haze
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Solution Overview
Problem
Existing sausage casings made from synthetic polymers have inadequate transparency and limited light transmissibility, leading to an unnatural appearance and consumer suspicion of lower-quality products, while also lacking sufficient permeability to smoke and water vapor.
Innovation Solution
A single-layer film casing composed of aliphatic (co)polyamide and vinyl (co)polymer with 50-95% aliphatic (co)polyamide, 3-40% vinyl (co)polymer, and 1.5-7.0% aliphatic diol or polyol, ensuring homogeneous distribution and eliminating discrete particles, resulting in high transparency and low opalescence.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If synthetic polymer casings are used, then production cost is reduced and manufacturing is simplified, but transparency and light transmissibility are inadequate
Solution Approach 1:
The patent uses a composite material system consisting of polyamide matrix combined with hydrophilic polymer domains (PVPP, PVA, or PEG). This composite structure allows the casing to maintain the manufacturing advantages of synthetic polymers while achieving transparency levels comparable to natural casings through optimized phase distribution and refractive index matching.
Solution Approach 2:
The patent optimizes several parameters to achieve transparency: controlling domain size (0.1-3 μm), adjusting hydrophilic polymer content (5-50% by weight), and selecting appropriate molecular weights. These parameter changes transform the opaque or translucent synthetic casing into a transparent one while maintaining ease of manufacture.
2Quantity of substance
If polyamide-based casings with hydrophilic polymers are used, then smoke and water vapour permeability is improved, but transparency decreases due to dispersed particles
Solution Approach 1:
The patent creates a microstructured material where hydrophilic polymer domains are dispersed as fine particles (0.1-3 μm) within the polyamide matrix. This porous-like structure provides channels for smoke and water vapour permeability while the small domain size minimizes light scattering, maintaining transparency.
Solution Approach 2:
The patent applies local quality by creating distinct phases: hydrophobic polyamide matrix for structural integrity and smoke permeability, and hydrophilic polymer domains for water vapour transport. The local distribution and size control of these phases resolve the contradiction between permeability and transparency.
3Quantity of substance
If hydrophilic polymer content is increased, then water vapour permeability is improved, but casing strength and structural integrity deteriorate
Solution Approach 1:
The patent optimizes the hydrophilic polymer content within a specific range (5-50% by weight, preferably 10-30%). This parameter optimization ensures sufficient water vapour permeability while maintaining adequate casing strength and structural integrity for sausage production.
Solution Approach 2:
The patent creates a composite material where the polyamide matrix provides mechanical strength and the hydrophilic polymer domains provide water vapour permeability. The synergistic combination of these materials resolves the contradiction between strength and permeability.
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 at least 80% light transmittance and less than 15% haze, providing a natural appearance and maintaining smoke and water vapor permeability, while being cost-effective and easy to produce.
Implementation Method 1
The mixture further comprises 1.5 to 7.0% by weight of at least one aliphatic diol and/or aliphatic polyol, where the diol or polyol is homogeneously distributed in a matrix formed by the aliphatic (co)polyamide
Implementation Method 2
a vinyl (co)polymer having units of N-vinyl-2-pyrrolidone... providing a natural appearance and maintaining smoke and water vapor permeability
Implementation Method 3
the mixture further comprises 1.5 to 7.0% by weight of at least one aliphatic diol and/or aliphatic polyol, where the diol or polyol is homogeneously distributed in a matrix formed by the aliphatic (co)polyamide... resulting in high transparency and low opalescence
Data Source
AI summary
The present invention relates to a tubular, seamless, biaxially stretched, smoke-permeable and water vapour-permeable, colouristically neutral and transparent, single-layer food casing formed from a mixture including 50 to 95% by weight of aliphatic (co)polyamide, 3 to 40% by weight of at least one vinyl (co)polymer having units of N-vinyl-2-pyrrolidone and 1.5 to 7.0% by weight of at least one aliphatic diol and/or aliphatic polyol, based in each case on the weight of the mixture. The diol and/or polyol is homogeneously distributed in a matrix formed by the aliphatic (co)polyamide. The food casing is produced by an extrusion method with biaxial tube stretching and subsequent heat-setting. It is particularly suitable as synthetic sausage casing, especially for raw sausage, such as salami or mettwurst.