Abstract: An aqueous natural liquid smoke impregnated food casing suitable for imparting smoke color to food products processed therein and method for making the same using an aqueous natural liquid smoke which is neutralized to a pH between about 5-9 to precipitate tar materials which are removed prior to impregnation.

Abstract: A method of manufacturing a large size tubular cellulosic food casing suitable for being stuffed with a foodstuff without requiring an additional moisturizing step prior to stuffing, comprising the steps of providing a large size tubular cellulosic food casing including a plasticizer substantially uniformly incorporated therein; adjusting the moisture content of the casing to impart to the casing sufficient extensibility and flexibility for the casing to be stuffed without the addition of further moisture prior to the stuffing of said casing, and treating the casing with an antimycotic agent to incorporate a sufficient amount of the antimycotic agent in the casing to render the casing resistant to growth of molds, fungi, and microorganisms prior to the stuffing of the casing with the foodstuff.

Abstract: A shirred tubular cellulosic food casing suitable for imparting smoke color and flavor to food products processed therein is manufactured by treating the external surface of the casing with liquid smoke before shirring.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof.

Abstract: Apparatus for manufacturing a liquid smoke impregnated casing comprising an unwind shaft adapted to have a roll of casing, a tension dancer roll to control the tension on the casing, an unwind roll brake co-acting with the unwind shaft and controlled by a dancer roll-operated regulator, edge guiding means to align the casing to a liquid smoke contacting means, a rewind shaft mounted with a roll core for rewinding the casing, side plates on the rewind shaft to align successive layers of the casing, means to spin the rewound roll of casing, and a rider squeeze roll for contacting the casing during the spinning of the casing.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof. The food casing is stuffed with foodstuff and processed to convert the foodstuff into a food product and form a smoke color on the food product surface.

Abstract: A shirred tubular cellulosic food casing suitable for imparting smoke color and flavor to food products processed therein is manufactured by treating the external surface of the casing with liquid smoke before shirring.

Abstract: A shirred tubular cellulosic food casing suitable for imparting smoke color and flavor to food products processed therein is manufactured by treating the external surface of the casing with liquid smoke before shirring and stuffing. After shirring and stuffing, the stuffed casing is processed to form food products with smoke color and smoke flavor transferred from the external surface of the casing to the encased food products.

Abstract: A process and composition for inhibiting discoloration and the formation of black spots upon a cellulose food casing treated with a liquid smoke solution derived from natural wood and containing smoke color, odor and flavor constituents, comprising contacting the food casing with an agent having the ability to prevent the progressive oxidation of metals.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof.

Abstract: Fibrous reinforced cellulosic food casing with wood-derived liquid smoke having smoke color, odor and flavor constituents, impregnated in the casing wall to provide an absorptive index of at least about 0.15 and moisture content of between about 17% and about 60% by weight of total casing.

Abstract: Aqueous wood smoke is coated on tensioned fibrous reinforced dry stock cellulosic food casing in the flat form, and impregnates the casing wall while the latter is in a tensioned roll.

Abstract: The exterior wall of an inflated flexible tubing is moved through an inner opening of a first flexible and resilient means and displaces the opening edge while liquid is applied by rubbing contact. The liquid coating is then smoothed by movement through the inner opening of a rotating second flexible and resilient means.

Abstract: Aqueous liquid smoke compositions used to prepare food casings which are suitable for imparting smoke flavor and color to food products processed therein.

Abstract: A food casing suitable to impart an apparent smoke color to at least a portion of a food product including the food casing, comprises a food casing having interior and exterior surfaces and a coating comprising caramel and an antiblock agent on at least a portion of one of the surfaces.

Abstract: A tubular food casing is treated with an admixture of an albumin and a modified liquid smoke to provide a casing that is suitable for imparting smoke flavor and intensified smear resistant smoke color to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a modified liquid smoke.This invention relates to methods of treating a food casing and also relates to the resultant improved treated casing, which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.In particular this invention relates to a method of coating a fibrous or non-fibrous regenerated cellulose tubular food casing and the resultant casing, which method encompasses coating the internal surface of the casing with an admixture of an albumin such as egg albumin, and a modified liquid smoke, to provide a casing which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.

Abstract: A method of producing a curved sausage casing by treating a sausage casing before curving with caustic solution and neutralizing the casing while in the curved configuration.

Abstract: A tubular food casing is treated with an admixture of an albumin and a Maillard reaction product of an amino acid and a reducing sugar to provide a casing that is suitable to impart a smear resistant brown smoke color coating to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a Maillard reaction product.

Abstract: A tubular cellulosic sausage casing such as a tubular fibrous casing particularly suitable for use with dry sausage such as Genoa salami has a coating bonded to the interior and exterior surfaces thereof of a cured cationic thermosetting resin. A tubular cellulosic sausage casing having at least about 0.45% by weight of said cured cationic thermosetting resin bonded to the surfaces of said casing exhibits resistance to degradation by cellulolytic enzymes.