Abstract: Disclosed is a tubular food casing which comprises a support tubing of cellulose hydrate comprising water and from about 15 to 30% by weight of a plasticizer and a coating layer applied to the inside surface of the tubing, which comprises a water-insoluble, cured cationic resin, especially a resin based on protein formaldehyde, urea formaldehyde or melamine formaldehyde or a condensation product of an aliphatic polyamine or polyamide or a polyamine-polyamide with bifunctional halohydrins or the derivatives thereof, such as epichlorohydrin, or mixtures of these resins, and additionally a natural oil, a synthetic triglyceride mixture with vegetable fatty acids having from 4 to 14 carbon atoms in their carbon chain, a paraffin oil and/or a silicone oil and optionally one or more than one emulsifier for the oil. Also disclosed is a process for the manufacture of the tubing and a use of the tubing as an artificial sausage casing.

Abstract: Disclosed is a tubular food casing having improved peelability from the stuffing mixture contained therein which comprises a coating applied to the internal surface of the casing which comprises a first component selected from a water-soluble cellulose ether, a starch ether or a combination thereof and a second component comprising a wax. Also disclosed is a process for making this tubular casing and its application with sausage meat products.