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.