Abstract: Smoke-impregnated food casings based on cellulose and also methods for reducing discolorations on and in the surface of such casings are provided.

Abstract: The invention relates to a single- or multilayered tubular food casing, in particular for foods which are scalded, cooked or heated in other ways in the casing, preferably for cooked-meat or scalded-emulsion sausages, hams, cured products or processed cheese, wherein a composition is applied to the internal surface of the food casing, which composition comprises at least one binder that is suitable for foods and at least one functional substance which can be transferred to the food.

Abstract: The invention relates to a single layer or multilayer tubular food casing, in particular for foods which are scalded, cooked or heated in other ways in the casing, preferably for cooked-meat or scalded-emulsion sausages, hams, cured products or processed cheese, wherein the invention only relates to those casings which have an internal layer which consists of a thermoplastic polymer or predominantly comprises one such, having a substantially smooth, non-absorbent, non-porous and non-felt-like and non-woven-fabric-like surface.

Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausage meat emulsions.

Abstract: A description is given of a tubular artificial sausage casing and a process for preparing the same, characterized in that the sausage casing is closed at one end or two ends by a yarn having a metal insert.

Abstract: The present invention relates to a multilayer seamless tubular film as a food casing with barrier action for oxygen and/or water vapor, which is capable of absorbing and storing a food additive and releasing it to the food. It is used as an envelope of pasty or liquid materials and is particularly suitable as a synthetic sausage casing. The invention further relates to a particular liquid smoke composition which, in combination with such a tubular film, is particularly suitable for transferring the dyes and flavorings present to the food.

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 method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausagemeat emulsions.

Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausagemeat emulsions.

Abstract: A description is given of a tubular artificial sausage casing and a process for preparing the same, characterized in that the sausage casing is closed at one end or two ends by a yarn having a metal insert.

Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausagemeat emulsions.

Abstract: Described is a tubular food casing, e.g., a tubular cellulose-hydrate food casing, treated with a mixture comprising water, acetic acid and peracetic acid. Also described is a method of sanitizing a cellulose based tubular food casing comprising, moistening the cellulose based tubular food casing, prior to gathering of the food casing, with a mixture comprising water, hydrogen peroxide, acetic acid and peracetic acid.

Abstract: The present invention relates to a stretched, multilayer, transparent film which is reflection-reduced on at least one side, consists predominantly of polypropylene and is very suitable as window film for envelopes.

Abstract: This invention relates to matt, multilayered propylene films to which their matt appearance is imparted by a one-sided, coextruded layer of a polymer mixture.

Abstract: The present invention relates to a stretched, multilayer, transparent film which is reflection-reduced on at least one side, consists predominantly of polypropylene and is very suitable as window film for envelopes.

Abstract: The invention relates to a white-opaque biaxially orientated multilayer film with good heat-sealing properties and with a paper-like appearance on at least one side, comprising an opaque core and at least one outer layer made of:10-15% by weight of an isotactic polypropylene having a density of 0.9-0.91 g/cm.sup.3 and a melt-flow index of 0.5 g/10 min to 8 g/10 min at 230.degree. C. under 21.2 N load (determined to DIN 53735),5-15% by weight of a low-density linear copolymer of ethylene, modified with rubber and with maleic acid anhydrite,40-80% by weight of a statistical propylene/ethylene copolymer with 2 to 6% by weight of ethylene or statistical terpolymers of propylene, ethylene and butylene with a comonomer content of <15% by weight and a butylene content of <7% by weight and5-15% by weight of an inorganic filler, preferably rutile-type titanium dioxide with an average diameter of 200 nm.

Abstract: The invention relates to oriented, sealable polypropylene film combining an improved water vapor barrier effect with a considerably reduced coefficient of friction for packaging purposes, characterized in that they are free from polydimethyl siloxane and have the following structure:A B C B Awherea) C is the core layer consisting of polypropylene and a hydrocarbon resin, which has a molecular weight of up to about 2000 g/mol and a softening point above 130.degree. C., and 0.05 to 0.5% by weight erucic acid amide,b) the B's are two jacket layers of highly isotactic polypropylene (isotacticity >94%) free from hydrocarbon resin, the ratio between the thickness of the jacket layer and the thickness of the base layer being between 0.01 and 0.1,c) the A's are two surface layers of a heat-sealable polyolefin copolymer or terpolymer, these surface layers containing at least one antiblocking agent, an antistatic agent and, as lubricant, 0.05 to 0.5% by weight erucic acid amide.

Abstract: The invention relates to an oriented sealable polypropylene film combining an improved water vapor barrier effect with considerably reduced global migration for packaging purposes and having the following layer structure:A B C B Awherea) C is a base layer of polypropylene and a hydrocarbon resin which has a molecular weight of up to about 2000 g/mol and a softening point above 130.degree. C.,b) the B's are jacket layers of highly isotactic polypropylene (isotacticity >94%) free from hydrocarbon resin, the ratio between the thickness of a jacket layer and the thickness of the base layer being between 0.01 and 0.1,c) the A's are two surface layers of a heat-sealable polyolefin copolymer or terpolymer, these surface layers containing at least one antiblocking agent, a lubricant and an antistatic agent.

Abstract: The invention relates to sealable polypropylene films having an improved water vapor barrier effect through the following layer structure:ABCBAwherea) C is the base layer of highly isotactic polypropylene with an isotacticity of >94% and a hydrocarbon resin which has a molecular weight of up to about 2000 g/mol and a softening point above 130.degree. C.,b) the B's are two jacket layers of highly isotactic polypropylene (isotacticity >94%) free from hydrocarbon resin, the ratio between the thickness of the jacket layer and the thickness of the base layer being between 0.01 and 0.1,c) the A's are two surface layers of a heat-sealable polyolefin homopolymer, copolymer or terpolymer, these surface layers containing at least one antiblocking agent, a lubricant and an antistatic agent.

Abstract: The invention relates to matt-effect multilayer polypropylene films which acquire their matt appearance from at least one-sided, coextruded layer of a polymer mixture.