Abstract: A fiber-reinforced sausage casing having a non-stick coating on its interior surface is described. In particular, the coating on the interior surface of the sausage casing includes the following four active components: a chromium-fatty acid complex; a fatty diketene; a polyamine-polyamide-epichlorohydrin resin; and a cellulose ether. The weight ratio of (i) the chromium-fatty complex and diketene to (ii) the polyamine-polyamide-epichorohydrin resin is greater than or equal to 5:1. The sausage casing may be used to contain scalded-meat emulsion sausage, raw sausage and cooked ham.

Abstract: A description is given of a fiber-reinforced cellulose-hydrate-based tubular sausage casing which, on the inner surface, for easy peelability from the sausage mixture, has a coating consisting of four active components, characterized in that the components are a chromium-fatty acid complex, a fatty diketene, a polyamine-polyamide-epichlorohydrin resin and a cellulose ether.

Abstract: A foodstuffs skin based on cellulose with a water vapor impermeable layer on the outer surface and a coating consisting of at least two components on the inner surface is disclosed. The coating which reinforces adhesion to minced meat contains a cross-linked polyaminoamide/-epichlorhydrin resin, and wax as well as an optional synthetic polymer. A process for preparing these foodstuffs skins and their use for the production of sausages for boiling and/or simmering is also described.