Abstract: The present invention relates to a food casing for sausage products, in particular to a tubular sausage casing based on cellulose having an internally applied coating composition and adhesion between filling and sausage casing improved thereby.

Abstract: A tubular sausage casing based on cellulose hydrate and exhibits low adhesion to the filling is disclosed. The casing has a coating applied to its inside, the coating comprising a water-soluble polyvinyl alcohol and water-soluble cellulose ether. In an additional embodiment the coating further contains at least one member selected from the group consisting of oil and fatty diketene. A process for the preparation of the casing is also disclosed.

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: Process for producing dyed, tubular food wrappings from non-woven fabric coated with regenerated cellulose, characterized in that an alkaline dye liquor containing at least one dye which has been previously converted into an alkali-soluble form by chemical reduction and which can be converted into its insoluble form by oxidation is admixed to the viscose solution used for the production of the layer of regenerated cellulose, a tubular non-woven fabric is coated with the mixture of viscose solution and dye liquor, the viscose is coagulated and regenerated to form cellulose hydrate gel and the dye distributed in the viscose is reconverted into its insoluble form by oxidation; tubular food wrappings produced by this process and their use as synthetic casings for sausages.

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.