Abstract: A biopolymer-based food casing having an impregnation on the side facing the food is provided. The impregnation includes at least one hydrophobic, synthetic, organic polymer. By taloring the impregnation, the peelability of the casing may be adjusted to correspond to the type of food contained within the casing. The casing is used, especially, as an artificial sausage casing for raw sausage, scalded-emulsion sausage or cooked-meat sausage.

Abstract: Antimicrobial film based on biopolymers, in particular cellulose and/or protein, or uncoated or coated textile material, and also an antimicrobial sponge or an antimicrobial sponge cloth based on regenerated or precipitated cellulose are provided. The film, the sponge or the sponge cloth is impregnated or coated with at least one ?-amino acid ester, the ?-amino group of which is acylated with a fatty acid, or the corresponding hydrochloride, and the ?-amino acid ester is bound covalently, optionally also ionically, to the film, the sponge or the sponge cloth. The acylated ?-amino acid ester is preferably N-lauroyl-L-arginine ethyl ester monohydrochloride (LAECl), N-lauroyl-L-arginine methyl ester monohydrochloride (LAMCl) or N-lauroyl-L-lysine ethyl ester hydrochloride (LLECl). The film is preferably in the form of a flexible tube and is provided as casing for foods, especially sausage products.

Abstract: Antimicrobial film based on biopolymers, in particular cellulose and/or protein, or uncoated or coated textile material, and also an antimicrobial sponge or an antimicrobial sponge cloth based on regenerated or precipitated cellulose are provided. The film, the sponge or the sponge cloth is impregnated or coated with at least one ?-amino acid ester, the ?-amino group of which is acylated with a fatty acid, or the corresponding hydrochloride, and the ?-amino acid ester is bound covalently, optionally also ionically, to the film, the sponge or the sponge cloth. The acylated ?-amino acid ester is preferably N-lauroyl-L-arginine ethyl ester monohydrochloride (LAECI), N-lauroyl-L-arginine methyl ester monohydrochloride (LAMCI) or N-lauroyl-L-lysine ethyl ester hydrochloride (LLECI). The film is preferably in the form of a flexible tube and is provided as casing for foods, especially sausage products.