Abstract: The present invention relates to a food casing for sausage products, in particular to a tubular sausage casing based on cellulose having an internally applied coating composition and adhesion between filling and sausage casing improved thereby.

Abstract: The present invention relates to a regulator for the targeted provision of moisture which is uniform with respect to time, for example in packaging or transport containers.

Abstract: A one- or multi-layered seamless tubular casing which is permeable to smoke, characterized in that at least one layer of the seamless tubular casing comprises a mixture of polyamide and natural fibres and optionally additives, wherein the sum of the layer thicknesses is between 5 and 200 ?m and the permeability of the seamless tubular casing to water vapour, in accordance with ASTM F1249-01 at a temperature of 23° C. and a relative atmospheric humidity of 85%, is at least 25 cm3/(m2×day×bar), is described.

Abstract: A fiber-reinforced sausage casing having a non-stick coating on its interior surface is described. In particular, the coating on the interior surface of the sausage casing includes the following four active components: a chromium-fatty acid complex; a fatty diketene; a polyamine-polyamide-epichlorohydrin resin; and a cellulose ether. The weight ratio of (i) the chromium-fatty complex and diketene to (ii) the polyamine-polyamide-epichorohydrin resin is greater than or equal to 5:1. The sausage casing may be used to contain scalded-meat emulsion sausage, raw sausage and cooked ham.