Abstract: The invention relates to a foodstuff casing having a textile supporting layer. The textile supporting layer has, on the side facing the foodstuff, an edible, however, essentially water-insoluble coating. The coating contains solid and/or liquid aromatic substances, dyestuffs and/or food flavorings and can be transferred onto foodstuff located inside the casing. An additional layer, largely or completely formed from water soluble material may be advantageously located between the transferable layer and the textile supporting material.

Abstract: The invention relates to a food casing from a two-dimensional fiber structure, which is coated on one or both sides with acrylic resin. The acrylic resin is combined with at least one other natural and/or synthetic polymer. The acrylic resin in the coating may be admixed with the other polymer. The latter can also form a layer of it's own. On the inside of the casing (i.e. on the side facing the food), this coating prevents gelling out, while at the outside it has a mainly permeability-increasing effect. The casing is particularly used as artificial sausage casing, especially for cooked-smoked sausages.

Abstract: The invention relates to a wet-fast nonwoven, preferably a fiber paper, which comprises fibers from a cellulose-containing material and fibers from a thermoplastic material welded firmly together at their points of intersection. The fibers from the cellulose-containing material are preferably hemp fibers while the fibers from the thermoplastic material are preferably fibers from polypropylene, polyester or polyamide. The fibers are interlinked under the action of pressure and/or heat, especially using a pair of heated calender rolls. The nonwoven or the fiber paper is especially used to reinforce food casings based on regenerated cellulose, especially in artificial cellulose hydrate-based sausage skins.

Abstract: The invention relates to a double-viscosed fibrous cellulose sausage casing having a pigmented outer cellulose hydrate layer and an impregnated internal cellulose hydrate layer. The impregnation of the internal cellulose hydrate layer includes a collagen hydrolysate and the outer cellulose hydrate layer includes at least one white pigment, preferably having titanium dioxide pigments. The invention further relates to a method for producing the fibrous cellulose sausage casing and also to its use as artificial sausage casing.

Abstract: The invention relates to a food casing with textile backing material which has been coated with a layer of regenerated or precipitated cellulose. This casing combines the properties of a textile skin with those of a cellulose fiber skin. Besides the surface texture for which textile skins are known and prized, it also has the transparency and the barrier properties, i.e. water-vapor permeability, oxygen permeability and smoke-constituent permeability, of a cellulose fiber skin. At the same time the casing is impervious to fat. It is used preferably as an artificial sausage casing.

Abstract: The invention relates to a wet-fast nonwoven, preferably a fiber paper, which comprises fibers from a cellulose-containing material and fibers from a thermoplastic material welded firmly together at their points of intersection. The fibers from the cellulose-containing material are preferably hemp fibers while the fibers from the thermoplastic material are preferably fibers from polypropylene, polyester or polyamide. The fibers are interlinked under the action of pressure and/or heat, especially using a pair of heated calender rolls. The nonwoven or the fiber paper is especially used to reinforce food casings based on regenerated cellulose, especially in artificial cellulose hydrate-based sausage skins.

Abstract: The invention relates to a tubular food casing with a textile backing material which is coated on the inside with a layer of regenerated or precipitated cellulose. This casing combines the properties of a textile skin with those of a cellulose fiber skin. Aside from the surface texture for which textile skins are known and prized, it features the water-vapor permeability, oxygen permeability and smoke-component permeability of a cellulose fiber skin. At the same time the casing is impervious to fats. It is used preferably as an artificial sausage casing.

Abstract: The invention relates to a food casing from a two-dimensional fiber structure, which is coated on one or both sides with acrylic resin. The acrylic resin is combined with at least one other natural and/or synthetic polymer. The acrylic resin in the coating may be admixed with the other polymer. The latter can also form a layer of it's own. On the inside of the casing (i.e. on the side facing the food), this coating prevents gelling out, while at the outside it has a mainly permeability-increasing effect. The casing is particularly used as artificial sausage casing, especially for cooked-smoked sausages.

Abstract: The invention relates to a double-viscosed fibrous cellulose sausage casing having a pigmented outer cellulose hydrate layer and an impregnated internal cellulose hydrate layer. The impregnation of the internal cellulose hydrate layer includes a collagen hydrolysate and the outer cellulose hydrate layer includes at least one white pigment, preferably having titanium dioxide pigments. The invention further relates to a method for producing the fibrous cellulose sausage casing and also to its use as artificial sausage casing.

Abstract: An arrangement for producing foodstuff products with pasty stuffing has a stuffing device having a stuffing tube. A casing to be stuffed through the stuffing tube draws additional casing material from a supply as it is being stuffed. A sensor device recognizes spaced-apart markings of the casing. When markings reach an activation position, the sensor device sends an activation signal. A closing device closes the end of the already stuffed casing and the beginning of the next casing to be stuffed. An immobilization brake has a stop position in which drawing of the casing is prevented. A first connection connects sensor device and immobilization brake. A second connection connects stuffing device and immobilization brake. The activation signal causes the immobilization brake to remain in the stop position until the stuffing device sends a termination signal to the immobilization brake that indicates completion of stuffing of a preset stuffing quantity.

Abstract: The invention relates to a tubular cellulose-based food casing, the internal and/or external face of which is provided with an impregnation or coating made of blood albumin and/or a mixture of collagen fibers and collagen hydrolysate that improves cling of the casing to the food or renders the casing virtually resistant against cellulytic enzymes. The invention also relates to a method for producing such impregnated food casing and the use thereof as an artificial sausage casing.

Abstract: Disclosed is a preferably tubular food casing based on cellulose hydrate, one or both sides of which is/are provided with a coating containing crosslinked collagen fibrils and an also crosslinked, high-molecular gelatin. Preferably, low-molecular organic compounds comprising two or more reactive groups are used as crosslinking agents. The inventive food casing has characteristics resembling those of a skin fiber casing and is thus particularly suitable for producing raw sausages. The disclosed casing is virtually resistant against cellulytically active enzymes of mold-ripened raw sausages as a result of the coating used.

Abstract: The invention relates to a viscose and resin-bound non-woven fabric based on cellulose fibres, which is cross-linked to a urea methoylol having a low-molecular weight and which does not react with itself, which has, preferably, a cyclic structure. The urea methylol is preferably, dimethylol-ethylene-urea, substituted, optionally, in 4- and/or 5-positions, more preferably, dimethylol-dihydroxy-ethylene-urea, a 1,3-bis-hydroxymethyl-5-(C1-C6)alkyl-tetrahydro-1H-[1,3,5]triazine-2-one, preferably, dimethylol-ethyl-triazinone, dimethylol-propylene urea, dimethylol-hydroxy-propylene urea or tetramethylol-acetylene urea. The humidity-resistant non-woven fabric can be used as a reinforcer in food casings based on regenerated or precipitated cellulose, in particular in cellulose fibre skins.

Abstract: A food casing is described with or without flat reinforcement insert and a smoke-permeable costing, preferably of protein, cellulose or acrylic. The insert is preferably a consolidated nonwoven or spunbonded nonwoven, a woven fabric, loop-formingly knitted fabric, laid fabric or loop-drawingly knitted fabric. The flat strip is glued to form a tube using a smoke-permeable gluing medium, preferably blood, plasma, protein, or other proteins. The food casing is preferably used as artificial sausage casing or cheese casing.

Abstract: The invention relates to a tubular food casing comprising a reinforcement which is coated on one or both sides. On at least one side the coating comprises at least one film-forming protein, in particular gelatin and/or collagen. Preferably, the reinforcement is a non-woven or spun-woven fabric, a tissue, a fabric, a layered or knitted fabric, which can be permeated by the coating containing protein. The food casing is preferably used as a synthetic sausage casing or cheese casing.

Abstract: The invention relates to a foodstuff casing having a textile supporting layer. The textile supporting layer has, on the side facing the foodstuff, an edible, however, essentially water-insoluble coating. The coating contains solid and/or liquid aromatic substances, dyestuffs and/or food flavorings and can be transferred onto foodstuff located inside the casing. An additional layer, largely or completely formed from water soluble material may be advantageously located between the transferable layer and the textile supporting material.

Abstract: For production of a seamless edible cellulose tubing from underivatized cellulose, a solution of the underivatized cellulose in tertiary amine N-oxide, of additives and water, is extruded as tubing from an annular die and conducted through an air gap into a water bath. The cellulose tubing is conducted out of the water bath, cleaned by spraying with heated water and thereafter passed through at least two wash sections and a plasticizing section. After exit from the plasticizing section, the wet cellulose tubing is predried in the laid-flat state, before it is dried to its final moisture. The predryer 13 is arranged vertically or horizontally and consists of an insulated tube to which is fed air heated by a heat exchanger in an accurately metered amount and at a constant temperature of up to 130° C. The main dryer 19 is arranged horizontally and contains tangentially and radially directed air nozzles, the air jets of which keep the inflated cellulose tubing 20 suspended during the drying operation.

Abstract: The invention relates to tubular, edible food casings which include cellulose, at least one protein and at least one filler in which the ratio of the wet tear strength in the transverse direction to the wet tear strength in the longitudinal direction is from 1.3:1 to 1:3.5. The casing is gathered to form a shirred stick which is particularly suitable for processing on high-speed stuffing machines. The sticks can be deshirred and stuffed with sausage meat emulsion without difficulty on the stuffing horn. The sticks are particularly suitable in the production of cooked-meat sausages and scalded-emulsion sausages and frying sausages, especially small sausages in which the casing is co-consumed.

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 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).