Abstract: The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. Peeling of the sausages is also enhanced.

Abstract: Disclosed is a method of forming a seamless, non derivatized cellulose tubular film having enhanced rewet shrinkage properties. The enhanced properties are provided by first drying a hydrated extruded tube of non derivatized cellulose gel at one inflated diameter to form a tubular film. The film is then moisturized while holding an inflated diameter smaller than the drying diameter.

Abstract: Disclosed is a method of sizing nonderivatized extruded cellulosic tubes by the use of a mandrel structure that includes a hollow sizing portion having openings which gather gas bubbles that may evolve at the interface between the extruded tube and the sizing portion and allows the gas to pass into the hollow interior of the mandrel. The mandrel contains a sizing portion larger than the extruded tube, which allows for improved sizing of nonderivatized extruded tubes that are used as casings.

Abstract: The present invention provides a method of preparing a cellulose solution suitable for extrusion as a seamless tubular film by providing a pulp of substantially open-ended fibrillated softwood fibers having a mean fiber length less than 2.0 mm and then dissolving the pulp in a suitable solvent to produce the cellulose solution. In addition, the present invention provides a method of preparing a cellulose food casing from a cellulose solution of the present invention.

Abstract: Disclosed is a mandrel structure for extruding a tube composed of a non derivatized cellulose. The mandrel includes a hollow sizing portion having openings which gather gas bubbles that may evolve at the interface between the extruded tube and the sizing portion and allows the gas to pass into the hollow interior of the mandrel.

Abstract: A method and apparatus is disclosed for lacing an extruded tube of a non derivatized cellulose through an S-wrap to collapse the tube to a flat width. The lacing to form the S-wrap is accomplished without slowing the extrusion speed. At the start of the extrusion operation, the extrusion path leads between a pair of horizontally lacing members. After the leading edge of the extruded tube has passed downwardly through the space between the lacing members, the members are rotated as a unit to bring them into contact with opposite sides of the extruded tube. This collapses the and creates the S-wrap.

Abstract: Disclosed is a package containing a plurality of cut lengths of fibrous casing which are moisturized to substantially soaked levels of moisture and are retained in an evacuated plastic bag wherein the moisture level of the casing is derived from free water added into the bag prior to evacuation. Also disclosed is a method of packaging cut lengths of casing which provides for the addition of soaked levels of moisture to the casing in the bag.

Abstract: A method and apparatus for controlling the diameter of a clear extruded molten tube wherein the extruded tube contains a volume of a clear liquid and the level of the liquid is indicative of the tube diameter so the level rises as the tube diameter decreases. A light beam passing through the tube is refracted from a straight line path when the liquid level rises above the level of the beam. The refracting of the beam in turn triggers the introduction of air into the extruded tube to increase the diameter of the extruded, molten tube.

Abstract: A method of applying an indicia to the surface of a cellulose casing by non contact printing wherein the indicium is applied in-line with the casing manufacture at a location between the wet end and the dry end of the casing manufacturing process wherein the indicia comprises an ink that is cured and cross linked with the cellulose prior to the casing reaching the dry end of the process. The indicia preferably is in the form of a dot matrix pattern that is visible yet presents no barrier to the passage of smoke.

Abstract: A sausage casing comprising an elongated cellulosic tube having less than about 100 wt. % moisture based upon the bone dry weight of cellulose and having first and second longitudinal portions, and a colorant or opacifier which is longitudinally and continuously dispersed throughout the wall of at least one of these portions to provide it with different optical properties which are useful e.g., for quality control and identification of color development, meat type and particle definition and/or to provide an attractive package appearance. In a preferred embodiment, a sausage is encased where the surface area of the second portion is less than or equal to the first portion and these portions are visually different having measurable L,a,b and opacity values such that: i) an average opacity value of the first portion is at least about 0.

Abstract: Bixin containing coloring compositions and self-coloring casings, particularly tubular cellulosic food casings, coated therewith, which compositions contain a dispersion of bixin in a water-soluble and/or alchol-soluble film forming agent, preferably hydroxypropylcellulose, a polyphosphate and optionally an antioxidant.

Abstract: The removal of a cellulosic casing from about a sausage, stuffed and processed in the casing, is accomplished by contacting the casing, either before or after stuffing, with a food grade enzyme, e.g.a. cellulase or cellulase enzyme complex, to metabolize the cellulosic casing on the sausage thereby producing a substantially casing-free sausage. Contacting the casing with the enzyme is accomplished prior to stuffing by applying an enzyme solution to the internal surface of the casing as part of an internal shirring spray or as a stripe to the exterior of the casing. Contacting with the enzyme after stuffing is accomplished by showering the stuffed casing with the enzyme solution. Also disclosed is the use of a combination of pre and post stuffing methods for applying the enzyme to the casing.

Abstract: Biaxially stretched, heat shrinkable monolayer and multilayer films comprising very low density polyethylene terpolymers of monomers (a), (b) and (c), where (a) comprises ethylene, (b) comprises a C.sub.6 -C.sub.8 alpha-olefin and (c) comprises 1-butene or 1-hexene, have a very good combination of physical properties and processability including high shrinkage values and puncture resistance.

Abstract: A method and apparatus is disclosed for forming a cellulose film suitable for direct food contact by precipitation from a solution of cellulose water and a tertiary amine oxide cellulose solvent. After precipitation of a cellulose gel from the solution, the gel is washed at ever increasing temperatures and then dried to provide a cellulose film having a solvent level to not more than 40 ppm. Portions of the wash water is collected and treated to recover the solvent for reuse.

Abstract: A cellulose food casing and process for making a casing of a tubular cellulosic film having an exterior tube surface and an interior tube surface where the exterior surface is coated with (a) at least one protein having an acidic isoelectric point, preferably .beta.-lactoglobulin and (b) at least one cationic thermosetting resin having epoxy groups, such as a resin which is the reaction product of (a) an epichlorohydrin and (b) at least one polyamide, polyamine, polyamine-polyamide or blends thereof, to provide a casing having improved resistance to degradation e.g by enzymes such as cellulase.

Abstract: A battery separator of a nonwoven substrate coated on at least one surface with a cellulose film made from a liquid cellulose or cellulose derivative solution with the substrate having at least 50% by wt. noncellulosic fibers having a noncircular cross-sectional perimeter which has a percentage cross-sectional area difference relative to a circumscribed circle according to the formula: ##EQU1## wherein A=Area of a noncellulosic fiber cross-section; and B=Area of a circle circumscribing said fiber cross-section and, preferably, having an absorption rate of at least 15, most preferably at least 30 mm/10 min. in an aqueous solution of 40 wt. % KOH.

Abstract: A multilayer, biaxially stretched, flexible, hermoplastic film having at least three (preferably five) layers (a), (b), and (c) with layer (b) disposed between layers (a) and (c), layers (a) and (c) each being a blend of at least 45% of a copolymer of ethylene and at least one C.sub.3 -C.sub.10 .alpha.-olefin, having a density of 0.900 g/cm.sup.3 to <0.915 g/cm.sup.3, and a melting point between 85.degree. C. and 125 .degree. C. with at least 5% of a high density polyethylene, and layer (b) being at least 45% of a copolymer of ethylene and at least one C.sub.3 -C.sub.10 .alpha.-olefin, having a density of 0.900 g/cm.sup.3 to <0.915 g/cm.sup.3, and a melting point of 85.degree. C.-125.degree. C., the film being 50.8 micrometers(.mu.) or less in thickness, and having a shrinkage value of at least 60% in at least one direction at 127.degree. C., and a process for making the film.

Abstract: A process for making small diameter skinless sausages using casing comprising an elongated tube having first and second longitudinal portions, wherein a colorant or opacifier is longitudinally and continuously dispersed throughout the wall of at least one of these portions to provide it with different optical properties which are useful e.g., for quality control and identification of color development, meat type and particle definition and wherein the casing is deshirred, stuffed, cooked and peeled from the cooked sausages which are then repackaged. In a preferred embodiment, a sausage is made using a casing where the surface area of the second portion is less than or equal to the first portion and these portions are visually different having measurable L, a, b and opacity values.

Abstract: The removal of a cellulosic casing from about a sausage stuffed and processed in the casing is accomplished by contacting the sausage with a cellulase or cellulase enzyme complex to metabolize the cellulosic casing on the sausage thereby producing a substantially casing-free sausage.

Abstract: Disclosed is a bag arrangement and packaging method for packaging bone-in cuts of meat using two bags to provide a double wall of film surrounding the cut of meat for bone puncture resistance. Both bags are bottom sealed bags formed of a heat shrink film, the inner bag has an interrupted bottom seal to provide an opening for venting air between the bags and the outer bag has a continuous bottom seal. The outer bag is longer than the inner bag so the outer bag can be closed without involving any portion of the inner bag in the closure. The bone-in cut of meat is inserted first into the first bag and then the first bag and its contents are inserted into the second bag, the bags are evacuated and then the outer bag is closed.