Abstract: The invention relates to a tubular food wrapping made of an absorbent material that is imbibed with colorants and/or flavorings which can be transferred to a food item placed in the wrapping. The inventive food wrapping consists of a textile envelope, preferably comprising a longitudinal seam. Also disclosed are a method for producing said wrapping and the use thereof.

Abstract: The present invention relates to a smoke and water-vapor-permeable food casing based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side.

Abstract: A packing wrapper filling device includes a filling machine (1) having at least one pivotable filling tube (11) on rotary plate (10). A gathered packing wrapper (14) is fitted onto the filling tube. The invention includes a closing mechanism (2) and store (3) for gathered packing wrappers. The closing mechanism (2) closes both sides of filled wrapper sections. Control device (22) interconnects filling machine (1), closing mechanism (2), store (3), and rocking arms (16). The lateral wall(s) of store (3) include a longitudinal flap (16) in the lower section, pivotable by rotary articulation (20) via rocking arms (15). The control device (22) controls individual envelope (14) removal from store (3). Transport devices (5, 6, 7, and 8) and deflection rollers (9) arranged along feed belt (4) transport envelope (14) along the feed belt (4) from store (3) to filling tube (11 or 12).

Abstract: The invention relates to a single- or multi-layered food casing, made from a thermoplastic mixture which comprises at least one aliphatic polyamide and/or copolyamide, at least one or more synthetic water-soluble polymers and at least one organic and/or inorganic filler. The skin has a water vapor permeability, as determined according to DIN 53122, in the non-oriented, monoaxially or biaxially oriented state of 50 to 1500 g/m2·d. The food casing is particularly suitable for use as an artificial sausage casing, particularly for raw sausages.

Abstract: A tubular sausage casing is disclosed that is based on cellulose and includes an interior impregnation containing at least one adhesive component and at least two separating components. The adhesive component and one of the separating components are bound to the cellulose of the casing while the second separating component is not bound. The inventive casing is used for mild or aged dry sausages, especially California-style salami.

Abstract: 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.

Abstract: The invention relates to a smoke-permeable, moisture-resistant, tubular, biaxially oriented, preferably also heat set food casing containing a mixture of at least one aliphatic (co)polyamide and at least one water-soluble synthetic polymer, and having a water vapor transmission rate of between 40 and 200 g/m2·d. The water-soluble polymer is preferably a polyvinyl alcohol. Optionally, the mixture also contains additives which influence the optics, haptics, moisture storage capacity and peeling behavior. The casing is preferably tubular and seamless and is produced by extrusion of a corresponding thermoplastic mixture. The inventive casing is preferably used as an artifical sausage casing, especially for smokeable scalded-emulsion sausages.

Abstract: Disclosed is a shined tubular food casing based on a thermoplastic blend of at least one polyamide and/or copolyamide and at least one hydrophilic component. The casing is biaxially stretch-oriented and impregnated on the inside and/or outside with a component which allows the pleats which are formed during shining of the casing to adhere to each other. The component preferably comprises at least one polymer. The casing is preferably shirred at a ratio of 80:1 to 500:1. The inventive shined casing is particularly stable from a mechanical perspective and can therefore be used especially for the production of cooked sausages, scalded-emulsion sausages, and small sausages on fully automatic sausage stuffing and clipping apparatuses.

Abstract: The invention relates to a tubular food casing with a textile backing material which is coated on the inside with a layer of regenerated or precipitated cellulose. This casing combines the properties of a textile skin with those of a cellulose fiber skin. Aside from the surface texture for which textile skins are known and prized, it features the water-vapor permeability, oxygen permeability and smoke-component permeability of a cellulose fiber skin. At the same time the casing is impervious to fats. It is used preferably as an artificial sausage casing.

Abstract: An arrangement for producing foodstuff products with pasty stuffing has a stuffing device having a stuffing tube. A casing to be stuffed through the stuffing tube draws additional casing material from a supply as it is being stuffed. A sensor device recognizes spaced-apart markings of the casing. When markings reach an activation position, the sensor device sends an activation signal. A closing device closes the end of the already stuffed casing and the beginning of the next casing to be stuffed. An immobilization brake has a stop position in which drawing of the casing is prevented. A first connection connects sensor device and immobilization brake. A second connection connects stuffing device and immobilization brake. The activation signal causes the immobilization brake to remain in the stop position until the stuffing device sends a termination signal to the immobilization brake that indicates completion of stuffing of a preset stuffing quantity.

Abstract: The invention relates to a foodstuff casing based on regenerated cellulose with a reinforcement made of synthetic fibers, to the use thereof as a synthetic sausage casing, and to methods for the production thereof. The synthetic fibers are made of thermoplastic materials, preferably polyolefins or copolymers with olefin units, polyacrylates, copolymers with acrylonitrile units, polyesters or copolyesters and/or aliphatic or (partially) aromatic polyamides or copolyamides.

Abstract: The invention relates to a sponge cloth based on cellulose and having an internal reinforcement, obtainable by the amine oxide process. In the process, a solution of cellulose in an aqueous amine oxide is first produced, which is then mixed with at least one pore former and fibers. The mixture is spread on a conveyor belt which is then guided through a coagulating bath comprised of a diluted aqueous amine oxide solution whose temperature is high enough such that the pore former melts and is dissolved out. Remaining amine oxide is washed out. After subsequent drying the sponge cloth layer is end-itemed. Contrary to the viscose process polymer degradation does not occur in the inventive process which results in a sponge cloth having an improved mechanical stability. A plastic net can replace the fiber reinforcement. The process is especially ecological and economical.

Abstract: The invention relates to a single- or multi-layered food casing, made from a thermoplastic mixture which comprises at least one aliphatic polyamide and/or copolyamide, at least one or more synthetic water-soluble polymers and at least one organic and/or inorganic filler. The skin has a water vapor permeability, as determined according to DIN 53122, in the non-oriented, monoaxially or biaxially oriented state of 50 to 1500 g/m2·d. The food casing is particularly suitable for use as an artificial sausage casing, particularly for raw sausages.

Abstract: An optical disc stores an AVClip including a video stream and a graphics stream showing a subtitle. A resolution for the AVClip is obtained from Clip information. After this, a ratio is calculated between the obtained resolution and a resolution of a display apparatus that can be connected to a reproducing apparatus. A subtitle content that is selected according to the calculated resolution ratio is reproduced along with the video stream.

Abstract: The present invention relates to a smoke and water-vapor-permeable food casing based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side.

Abstract: The invention relates to an antimicrobial, tubular, single- or multilayer polymer-based foodstuff casing, premoistened so as to be ready-to-fill, which comprises, as antimicrobial constituent, an alkyl para-hydroxybenzoate having from 1 to 10 carbon atoms in the alkyl moiety, and/or a salt thereof, and also, if appropriate, comprises another antimicrobial agent, in particular one which reduces water activity, i.e. aw value. This casing is preferably used as sausage casing.

Abstract: The present invention relates generally to a shirred concertina formed from a seamless, tubular foodstuff casing that is tied-off at one end, and has an outer surface provided with a coating or impregnation including a food additive. The tied-off end of the present casing is turned back inwardly, into the hollow cavity formed by the concertina. Concertinas of the present invention are particularly adapted for use with automatic sausage filling, portioning, and clipping machines.

Abstract: The invention relates to a tubular double food casing. It comprises an outer barrier casing and an inner casing having at least one coloring, aroma substance and/or flavoring which is transferred to the food. It further relates to a shirred stick made of two successive segments, the first segment consisting of the shirred barrier casing and the second consisting of the shirred inner casing and the deshirred, or non-shirred, start of the second casing being passed through the cavity of the first segment and fixed to the start of the barrier casing.

Abstract: A description is given of a single-layer or multilayer food casing made of a thermoplastic mixture which comprises at least one aliphatic polyamide and/or copolyamide, at least one inorganic and/or organic filler and if appropriate at least one aliphatic and/or partially aromatic copolyamide having glycol units and/or polyglycol units. The casing has a maximum surface roughness Rmax, determined in accordance with DIN 4768, of 3 to 60 ?m, and a water vapor permeability at a mean thickness of 100 ?m, determined as specified in DIN 53122, of less than 50 g/m2.d. It thus has a particularly matte, rough, and very natural surface structure. The casing is produced by extrusion using an annular die and subsequent film blowing or biaxial stretch orientation. It is suitable as an artificial sausage casing, especially for scalded-emulsion sausage.

Abstract: The invention relates to a film which is produced form a thermoplastic polymer mixture containing the following: a) thermoplastic starch and/or a thermoplastic starch derivative and b) at least one polyester urethane, with the weight ratio a):b) being in the range from 75:25 to 5:95, and the surface-related degree of stretching the film being 2 to 70. The polyester urethanes forms a matrix in the mixture and the thermoplastic starch or a thermoplastic starch derivative being distributed in a microdispersion in the form of particles with a diameter dp of 0.05 to 30 &mgr;m. The invention also relates to a method for the inventive film and its use as a packaging film, especially for artificial sausage skins.