Abstract: Suggested is a cosmetic or pharmaceutical composition comprising (a) at least one alkanediol ester of carboxylic acids as antimicrobial agent, wherein the carboxylic acids contain 6 to 12 C atoms; (b) at least one emulsifier; (c) water; (d) and at least one antimicrobial agent.

Abstract: A description is given of a tubular food casing having a fiber layer on the inside and having two or more polymer layers. The polymer layers include a first continuous polymer layer (A), with which the inner fiber layer or nonwoven-web layer is coated on the side of the tubular casing facing away from the inside, and completely covers the layer, and at least one polymer layer (B), and a monoaxially or biaxially oriented film based on polyamide and/or copolyamide. At least two of the polymer layers are joined to one another directly by a layer of adhesive. The inner fiber layer may absorb colour, smoke, aroma and/or flavour substance(s), such as liquid smoke or caramel, store these substances and transfer them to a food located within the casino. The casing is suitable as artificial sausage casing, especially for cooked-filling and scalded-emulsion sausage.

Abstract: A coextruded, multi-layered, water vapor-impermeable, tubular, and seamless food casing having at least three layers is provided. The layers include at least one porous layer having a porous food contact side suitable for transferring food additives having a porous food contact side, at least one carrier layer based on at least one aliphatic and/or partially aromatic (co-)polyamide, and at least one water vapor-impermeable layer. At least one adhesive layer including an adhesion-promoting component is arranged between the adjoining layers or an adhesion-promoting component is contained in one or more of the water vapor-impermeable layer(s). At least one porous layer includes an aliphatic (co-)polyamide and a hydrophilic (co-)polymer having a mean molar mass Mw of at least 8000 Da. A method for producing the food casing is provided. The food casing is used as an artificial sausage casing, especially, for cooked or boiled sausage.

Abstract: What are proposed are diesters of propane-1,3-diol with linear fatty acids having 6 to 22 carbon atoms and 0 or 1 to 3 double bonds, with the proviso that both the propane-1,3-diol and the fatty acids come exclusively from plant sources.

Abstract: The present invention relates to a mixture comprising (i) one or a plurality of 1,2-alkane diols with 5 through 8 carbon atoms and (ii) one or a plurality of ammonium-, sodium- or potassium-Ralk-sarcosinates, wherein the structural element Ralk represents alkanoyl, alkenoyl or alkadienoyl with 12 through 22 carbon atoms, and optionally (iii) one or a plurality of sodium- or potassium-C10-C16-alkyl-sulfoacetates. The invention further relates to particular compositions and cosmetic preparations, in particular body care products, containing said mixture or composition and methods of production thereof. The present invention further relates to the use of said mixture as solubilizer and for increasing the transparency or decreasing the turbidity of a preparation containing one or a plurality of further organic substances.

Abstract: A description is given of a tubular food casing having a fiber layer on the inside and having two or more polymer layers. The polymer layers include a first continuous polymer layer (A), with which the inner fiber layer or nonwoven-web layer is coated on the side of the tubular casing facing away from the inside, and completely covers the layer, and at least one polymer layer (B), and a monoaxially or biaxially oriented film based on polyamide and/or copolyamide. At least two of the polymer layers are joined to one another directly by a layer of adhesive. The inner fiber layer may absorb colour, smoke, aroma and/or flavour substance(s), such as liquid smoke or caramel, store these substances and transfer them to a food located within the casino. The casing is suitable as artificial sausage casing, especially for cooked-filling and scalded-emulsion sausage.

Abstract: Suggested is a cosmetic composition, comprising (a) menthone compounds according to formula (Ia) or (Ib) and (b) at least one oil body or wax, and optionally (c) at least one emulsifier and/or (d) at least one active principle

Abstract: The present invention relates to a mixture comprising (i) one or a plurality of 1,2-alkane diols with 5 through 8 carbon atoms and (ii) one or a plurality of ammonium-, sodium- or potassium-Ralk-sarcosinates, wherein the structural element Ralk represents alkanoyl, alkenoyl or alkadienoyl with 12 through 22 carbon atoms, and optionally (iii) one or a plurality of sodium- or potassium-C10-C16-alkyl-sulfoacetates. The invention further relates to particular compositions and cosmetic preparations, in particular body care products, containing said mixture or composition and methods of production thereof. The present invention further relates to the use of said mixture as solubilizer and for increasing the transparency or decreasing the turbidity of a preparation containing one or a plurality of further organic substances.

Abstract: Suggested is a cosmetic composition, comprising (a) menthone compounds according to formula (Ia) or (Ib) and (b) at least one oil body or wax, and optionally (c) at least one emulsifier and/or (d) at least one active principle.

Abstract: An apparatus for stuffing a pasty food that includes an applicator sleeve arranged between the inlet end and the outlet end of a stuffing tube. At least a portion of the applicator sleeve surrounds the stuffing tube about part or its complete circumference and the applicator sleeve supplies one or more strips coated and/or impregnated with transferable additives to the stuffing tube, with the strips being ultimately applied to the pasty food. The innovation further relates to a foodstuff in a tubular casing (e.g. sausage skin), in which at least one strip is arranged between the foodstuff and the surrounding casing, the strip being coated and/or impregnated with at least one transferable additive.

Abstract: The present invention relates to a mixture comprising (i) one or a plurality of 1,2-alkane diols with 5 through 8 carbon atoms and (ii) one or a plurality of ammonium-, sodium- or potassium-Ralk-sarcosinates, wherein the structural element Ralk represents alkanoyl, alkenoyl or alkadienoyl with 12 through 22 carbon atoms, and optionally (iii) one or a plurality of sodium- or potassium-C10-C16-alkyl-sulfoacetates. The invention further relates to particular compositions and cosmetic preparations, in particular body care products, containing said mixture or composition and methods of production thereof. The present invention further relates to the use of said mixture as solubilizer and for increasing the transparency or decreasing the turbidity of a preparation containing one or a plurality of further organic substances.

Abstract: The invention relates to a tubular food wrapping made of an absorbent material that is imbibed with colorants and/or flavorings which can be transferred to a food item placed in the wrapping. The inventive food wrapping consists of a textile envelope, preferably comprising a longitudinal seam. Also disclosed are a method for producing said wrapping and the use thereof.

Abstract: The present invention relates to a smoke and water-vapor-permeable food casing based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side.

Abstract: An apparatus for stuffing a pasty food that includes an applicator sleeve arranged between the inlet end and the outlet end of a stuffing tube. At least a portion of the applicator sleeve surrounds the stuffing tube about part or its complete circumference and the applicator sleeve supplies one or more strips coated and/or impregnated with transferable additives to the stuffing tube, with the strips being ultimately applied to the pasty food. The innovation further relates to a foodstuff in a tubular casing (e.g. sausage skin), in which at least one strip is arranged between the foodstuff and the surrounding casing, the strip being coated and/or impregnated with at least one transferable additive.

Abstract: This invention relates to a food casing based on cellulose hydrate that further includes nanoscale additives. The nanoparticles measure from 0.5 to 1000 nm in at least one dimension. The nanoparticles can have uniform distribution in the cellulose hydrate matrix, or be on the surface, or can have been concentrated in those regions of the casing that are in the vicinity of the surface. The invention moreover relates to a process for production of the food casing and to its use as synthetic sausage casing.

Abstract: The invention relates to a tubular food casing based on textile material or regenerated cellulose which has on the inside an impregnation or coating which comprises at least one colorant which is transferable to a foodstuff situated in the casing and/or a coloring foodstuff (=coloring agent), but no binder. Particularly suitable coloring agents are cereal varieties and preparations thereof, such as barley, barley malt and barley malt extract, caramel, spices, cocoa, coffee, fruits or vegetable varieties. Solid coloring agents are expediently comminuted to a maximum particle size of 0.5 mm. The casing is provided in particular as artificial sausage casing.

Abstract: The invention relates to a single- or multilayer, flat or tubular food casing incorporating a carrier based on a water-insoluble, thermoplastic polymer, a polymer of animal or vegetable origin or regenerated or precipitated cellulose, and a coating. The carrier is a textile material or a film or a combination thereof. The coating includes binder and particulate foods with a mean particle size of 60 ?m or more, optionally also food additives such as food colorings and liquid smoke. It additionally relates to a process for producing the casing and to its use as an outer casing for fish, meat and sausage products.

Abstract: The invention relates to a tubular food wrapping made of an absorbent material that is imbibed with colorants and/or flavorings which can be transferred to a food item placed in the wrapping. The inventive food wrapping consists of a textile envelope, preferably comprising a longitudinal seam. Also disclosed are a method for producing said wrapping and the use thereof.

Abstract: The present invention relates to a smoke and water-vapor-permeable food casing based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side.

Abstract: The invention relates to an antimicrobial, tubular, single- or multilayer polymer-based foodstuff casing, premoistened so as to be ready-to-fill, which comprises, as antimicrobial constituent, an alkyl para-hydroxybenzoate having from 1 to 10 carbon atoms in the alkyl moiety, and/or a salt thereof, and also, if appropriate, comprises another antimicrobial agent, in particular one which reduces water activity, i.e. aw value. This casing is preferably used as sausage casing.