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 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 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.

Abstract: The present invention provides a seamless tubular film on a cellulose base, being produced by extruding an aqueous cellulose N-methyl-morpholine-N-oxide spinning solution. The maximum degree of roughness Rmax is from greater than 0.1 &mgr;m to 0.5 &mgr;m and an average degree of roughness Rm is from 0.005 to 0.014 &mgr;m. On the surface of the tubular film is formed in contact with an electrolyte an electrokinetic potential, the size of which depends on the pH value of the electrolyte.

Abstract: The invention relates to a single- or multilayer shirred stick packaging casing in the form of a shirred stick based on synthetic or natural polymers which has a high shirring density of up to 1:500 at a length of the shirred stick of from 10 to 200 cm, and to a process for producing the packaging casing.

Abstract: The invention relates to a film tube (10) based on cellulose which is produced by extruding an aqueous cellulose-N-methyl-morpholine-N-oxide (NMMO) solution through a ring nozzle (21) onto a lining (3). The film tube (10) is manufactured by means of a vertically descending spinning in a spinning vat (12) in which a spinning bath (11) is located. The film tube (10) which is submerged in the spinning bath (11) passes through an air gap (9) between the underside of a nozzle block (7) and the upper surface of the spinning bath (11) and, internally, is pressurized, supported and slightly stretched in a transversal manner by compressed air. The film tube (10) is filled with an inner bath solution (31) via a supply tube (18). An idle roller (13) is situated near the bottom of the spinning vat (12) in order to guide the film tube (10) around and, afterwards, out of the spinning vat (12) in an upward sloping manner. The film tube is laid flat along a contact section (27) of the idle roller (13).

Abstract: A polymer blend disclosed has a coherent phase made from an aliphatic and/or semiaromatic (co)polyamide and, dispersed therein, a phase made from an olefin block copolymer grafted with intramolecular carboxylic anhydrides. The olefin block copolymer preferably comprises PP blocks and EPM blocks, and, where appropriate, also EBM blocks. A flat or tubular film is also disclosed wherein at least one layer thereof comprises the polymer blend. The film has preferably been mono- or biaxially oriented, and, where appropriate, also heat-set. A tubular film of the present invention is particularly suitable as a synthetic casing for sausages.

Abstract: A polymer blend disclosed has a coherent phase made from an aliphatic and/or semiaromatic (co)polyamide and, dispersed therein, a phase made from an olefin block copolymer grafted with intramolecular carboxylic anhydrides. The olefin block copolymer preferably comprises PP blocks and EPM blocks, and, where appropriate, also EBM blocks. A flat or tubular film is also disclosed wherein at least one layer thereof comprises the polymer blend. The film has preferably been mono- or biaxially oriented, and, where appropriate, also heat-set. A tubular film of the present invention is particularly suitable as a synthetic casing for sausages.

Abstract: The present invention relates to a tubular food casing based on cellulose hydrate which is impregnated and/or coated on its inner surface with a release preparation. The release preparation comprises (a) at least one reactive hydrophobicizing component, (b) at least one non-reactive release component and (c) at least one oil component and/or lecithin component.

Abstract: The invention relates to a tubular food casing, one surface of which has a continuous layer which is solid under standard conditions of temperature and pressure, prepared from a mixture made from a wax solid under these conditions and/or from a wax-like component, from a liquid smoke, and from an emulsifier with the aid of which a stable water-in-oil emulsion can be formed. The layer adheres firmly to the casing and is also flexible, so that the outer side of the casing can be turned inside out without difficulty. When the sausages produced therewith are cooked or scalded, the wax or the wax-like component melts so that the liquid smoke can migrate onto the surface of the meat emulsion and there produce the desired characteristics of smoking.

Abstract: A polymer blend disclosed has a coherent phase made from an aliphatic and/or semiaromatic (co)polyamide and, dispersed therein, a phase made from an olefin block copolymer grafted with intramolecular carboxylic anhydrides. The olefin block copolymer preferably comprises PP blocks and EPM blocks, and, where appropriate, also EBM blocks. A flat or tubular film is also disclosed wherein at least one layer thereof comprises the polymer blend. The film has preferably been mono- or biaxially oriented, and, where appropriate, also heat-set. A tubular film of the present invention is particularly suitable as a synthetic casing for sausages.

Abstract: The present invention relates to a cellulose-based food casing, manufactured with a spinning solution that comprises cellulose, N-methyl-morpholine-N-oxide, water, at least one additive that modifies the surface properties of the casing and at least one other additive that modifies its internal structure. The surface-modifying additive is preferably a protein, a protein derivative, a mono-, di- and triglyceride, a diketene with long-chained alkyl radicals, a wax and/or a paraffin. The casing may also optionally contain a fleece insert, and preferably has a tubular shape. The inventive casing is particularly suited for use as a sausage casing. Nonreinforced casings of the present invention are particularly suited for use as peelable casings for the production of sausage, while the fiber-reinforced casings are particularly suited for dry sausage.