Abstract: The present invention relates to a process to obtain a round shaped collagen casing and to the casing obtained by the process, which is based on a post rounding of a straight collagen casing by controlled heat shrinking.

Abstract: The invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the steps of: providing a food dough (6); providing a viscous casing mass material (8); and producing by means of co-extrusion a sausage strand (2) with the extrusion of a centre of food dough at least partially provided by layered casing mass material.

Abstract: Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions.

Abstract: The present invention relates to a method for the application and implantation of starter cultures in products of animal origin for curing same, which comprises: a) introducing one or more starter cultures of Staphylococcus and yeasts in a whole muscle product of animal origin by means of sprinkling, tumbling and massaging; b) subjecting said product after step a) to maturation treatment with heat and humidity to favor starter culture growth; d1) freezing the product after step b), stopping the starter culture biological activity; and d2) cutting or slicing the frozen product; and d3) subjecting cutted or sliced product to a rapid drying process for between 30 and 120 minutes; and e) packing the dried product of animal origin.

Abstract: The present disclosure provides a functional additive transferring (co)extruded thermoplastic food casing having a water vapor barrier and/or oxygen barrier effect wherein an inside surface of the thermoplastic food casing has a textured surface which forms a three-dimensional pattern of higher and lower retaining capacity for a functional additive.

Abstract: Provided is a netted food casing, which prevents a net from being easily separated from a nonwoven fabric, can inhibit inclusion of foreign substances, and is used as an inexpensive packing material. A netted food casing (X) includes a nonwoven fabric (1) and a net (2). The nonwoven fabric (1) includes a thermoplastic synthetic fiber, and the net (2) includes one of a thermoplastic resin and a thermoplastic synthetic fiber. The nonwoven fabric (1) and the net (2) are thermally laminated to form the netted food casing (X).

Abstract: Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions.

Abstract: Technologies are provided herein for processing edible materials using tools associated with a fabrication system. In one aspect, a fabricator includes a control module and a drive assembly controlled by the control module. The fabricator also includes at least one food processing tool head coupled to the drive assembly that can process material for fabricating an edible structure on a build surface.

Abstract: The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c) treating the viscous gelling agent with an acidic buffer solution; and d) bringing at least a part of the food particles in contact with the viscous gelling agent. The present invention further relates to a device for performing this method, to the obtained food product and the use of an acidic buffer solution for stabilizing food products.

Abstract: The present invention relates to a flat, multilayered, low moisture, barrier, laminated thermoplastic film with an absorptive food contact layer coated with a flavoring and/or coloring agent, which can be formed on automatic stuffing machinery into a sealed tube in a continuous manner for use as a food casing. This film has an absorptive food contact layer, an oxygen barrier layer, and a polyethylene outer layer. The coloring and/or flavoring agent on the absorptive layer is released onto the surface of encased foodstuff during cooking and processing.

Abstract: A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of mate al having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify. The first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure.

Abstract: Disclosed is a cold-water soluble starch and a process for preparing same. Generally, the process comprises providing a hydroxyalkyl starch and applying a shearing force to the starch in an extruder in the presence of moisture, the force and the moisture each being sufficient to gelatinize at least substantially all of the granules of the starch to thereby form a sheared starch. The starch is heated to its gelatinization temperature after the starch has passed partially through the barrel of the extruder, with the moisture being maintained at a level sufficiently high to allow gelatinization but sufficiency low to protect the starch from becoming too sticky to extrude. The extruded starch product thus formed may be used in connection with a number of film-forming, coating, and other applications.

Abstract: A film-forming collagen concentrate is provided containing at least 18% by weight dry matter. At least 50% by weight of the protein of a homogeneous suspension produced from the concentrate in a 0.15 molar aqueous sodium dihydrogenphosphate buffer having a pH of 7 and a calculated dry matter fraction of 0.5% by weight may be separated as sediment by 15 min centrifugation at 1780 RFC and 15° C. A process is also disclosed for producing a collagen-concentrate-containing food casing that includes (a) producing an aqueous collagen mass; (b) concentrating the aqueous collagen mass until it has a solids fraction of 18% by weight or more; (c) admixing the concentrate with dilute acid to obtain a (co)extrudable or castable collagen mass; (d) coextruding or casting the collagen mass to from a casing; (e) solidifying the casing and, optionally, (f) drying the casing.

Abstract: A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products.

Abstract: The invention relates to an animal feed for dogs or cats based on animal tissue, water, and hydrocolloid as a thickener, wherein the animal feed includes a water content of at least 80% by weight, preferably at least 85% by weight. According to the invention, said feed is liquid at room temperature, has a fat content at least 1% by weight and less than 5% by weight, and is packed in a tubular bag, wherein the top side and the bottom side thereof are welded at a welding surface at a front end and back end of the tubular bag, and a designed fracture point for tearing open the bag is provided at the front end in the welding surface.

Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.

Abstract: Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive suspended in the matrix.

Abstract: A novel smokable thermoplastic film, smokable by both liquid smoke and gaseous smoke, that may be produced as a film or a tube, as in a food casing. This newly disclosed film is a blend of a polyamide base, an amorphous polyvinyl alcohol and, optionally, an antiblocking agent.

Abstract: The present invention relates to a tubular film food casing, a process for its production and a food product comprising the tubular film food casing.

Abstract: The present invention relates to a composition for shirring artificial casings which allows conferring the casing with a high capacity to cling to the meat paste stuffed therein. The composition of the invention comprises at least one heat curable polycationic resinous component, a polyolic component and water, wherein the water activity (aw) index has a value greater than or equal to 0.70. A casing impregnated by said composition, the meat product stuffed in said casing and the method for impregnating the casing with the composition of the invention is also contemplated.

Abstract: The invention relates to a method for preparing food products by co-extrusion, comprising of producing the food product from a filler mass and a casing mass which is liquid prior to the co-extrusion, wherein the casing mass comprises at least collagen and alginate. The invention also relates to a food product obtained by co-extrusion, comprising a meat mass and a casing, wherein the casing comprises at least collagen and alginate.

Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.

Abstract: A ready to eat seafood sausages and seafood balls comestible includes ingredients combined in proportions substantially including: seafood; casing; and seasoning(s). The seafood is cooked to make the seafood sausage. The casing has a hollow interior for holding the seafood and the seasonings in combination. The ready to eat seafood sausages and seafood balls comestible is prepared by intermixing the seafood, and the seasonings, when prepared are cooked and inserted into the casing, the ready to eat seafood sausages and seafood balls comestible being high in nutrition, including protein, vitamins, and minerals, and have less cholesterol than red meat and suitable for readily consuming.

Abstract: A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

Abstract: A meat product taken from one or more animals includes a first wrapper of an extendable animal organ. The meat product further includes at least a first organ meat and a second organ meat. The first wrapper substantially surrounds the first and the second organ meats.

Abstract: A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.

Abstract: The invention relates to a method for closing the end of shirred tubular casings which comprises deshirring a terminal portion of the tubular casing in the direction of the axis of the stick, turning over the deshirred terminal portion in order to insert same inside the casing, securing the deshirred terminal portion from inside the casing, rotating the terminal portion and flattening the rotated terminal portion. This method is performed at the outlet of the shirring line (ON-LINE) as an additional phase of said operation, or it is performed away from the deshirring line (OFF-LINE) as an operation independent from the deshirring.

Abstract: The present invention proposes a smokable planar or hose-type food casing or food casing film for food packagings, such as, e.g., sausage casings, shrink bags or the like on polymer basis, which is for the first time manufactured in the jet-blasting process from a homogeneous molten plastic material consisting of a plastic mixture consisting of at least of PA (polyamide) with PVAL (polyvinyl alcohol) and PEBAX (polyether block amide). The food casing or food casing film has a water vapor permeability that is at least 1 kg/m2 within 24 h. Its oxygen permeability at a film thickness of 30 ?m is less than 2.1 cm3/m2 within 24 h. Moreover the present invention for the first time proposes a method for manufacturing it.

Abstract: The present invention relates to a method for obtaining artificial casing for filling foodstuffs and artificial casing obtained by means of said method, which comprises extruding gel through an output slot having a closed, polygonal and non-circular geometric configuration, obtaining a tubular film with a circular cross-section due to the effect of pressure exerted by a fluid that is injected into said hollow tubular film, such that the artificial casing obtained has a high dilation capacity in its cross-section, while at the same time maintaining the same longitudinal traction values as a casing obtained using a circular slot of the same caliber.

Abstract: The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand with an enclosing casing, B) bringing the encased elongate food strand into contact with a salt solution for a maximum of 5 seconds, and C) dividing the encased elongate food strand into separate products. The present invention also relates to a device for manufacturing co-extruded food products.

Abstract: The present invention relates to tubular food casings based on cellulose having a fungicidal finish, and to a method for protecting such food casings from mold infestation.

Abstract: A food product having a pre-cooked loose meat filling along with a seasoning mix is provided in an edible casing. The edible casing is filled with the pre-cooked loose meat filling and the seasoning mix to produce a filled casing that is subsequently cooked to produce a meat link. The food product also may have a raw meat batter that is combined with the pre-cooked loose meat filling and filled into the edible casing along with the pre-cooked loose meat filling prior to subsequent cooking of the meat link. The pre-cooked loose meat filling may include discrete, not fully ground meat material including meat finely chopped, diced, chunks, shred, and splinters of meat. Alternatively, the pre-cooked loose meat filling may include cooked ground meat, though the pre-cooked loose meat filling will still have individual pieces larger than an emulsified product.

Abstract: A multi-perforated collagen film is provided on rolls or in the form of sheets for use as a food wrapping. The perforations and made by laser of substantially circular shape with an average ellipticity of less than 0.17 and the holes are spaced with respect to their nearest neighbors by 3 to 14 mm, thus allowing the escape of air or steam trapped between the film and the food wrapped in the film. The film still has sufficient mechanical strength and extensibility to be able to stand the food processing steps in the manufacture of cooked ham or in comparable operations under industrial conditions.

Abstract: The invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the steps of: providing a food dough (6); providing a viscous casing mass material (8); and producing by means of co-extrusion a sausage strand (2) with the extrusion of a centre of food dough at least partially provided by layered casing mass material.

Abstract: A process accelerating the ripening of raw sausages by incorporating a casing having a water vapor permeability of less than 600 g/m2 d at a relative humidity of less than 60%. Preferably, the process employs casings having a water vapor permeability of 50 to 400 g/m2 d, more preferably 70 to 300 g/m2 d, particularly preferably 80 to 200 g/m2 d. The process concerns, in particular, single-layered or multilayered casings made of thermoplastics, optionally also coated textile fiber skins or cellulose fiber skins.

Abstract: A collagen/polysaccharide casing, and method of manufacturing the casings, are disclosed. The casings maintain their structural integrity over time and do not adversely affect the quality and taste of the encased foodstuff.

Abstract: Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils. The product is first compacted between two shaping, at least partially structured plates. At the end of the compacting process, the product is separated into shaping sections by being mechanically brought into contact with corresponding zones of the shaping plates. A natural skin having a reduced aw value, shape-stabilizing and sterilizing properties is formed on the product surface by appropriately and controllably heating the product, preferably by means of the shaping plates.

Abstract: An easy-open package formed from a peelable thermoplastic laminate and adapted to peel open, whereby the manually tearing the package causes a removable strip to form thereby exposing a product enclosed therein.

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 basically consists of printing proofing marks on a film, placing it in contact with a food product, followed by an intense drying at low relative moisture and a smoking step which also occurs at low relative moisture for obtaining areas having a more smoked color in the food product under the proofing marks than in the areas not protected by said proofing marks.

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: A food casing having a water vapor permeable tubular wall including regenerated cellulose and having inner and outer surfaces. The tubular wall has a water vapor permeable interior coating on the inner surface that increases cling to meat contained therein and has an exterior coating on its outer surface that is water impermeable and water vapor permeable. The invention also includes methods for making the casing and methods of using it.

Abstract: According to this method, the products are produced by continuously co-extruding a bead coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the sausage passes into the elongated gelation bath, said bead then being shared out into portions placed in trays. Many beads are co-extruded by parallel co-extrusion heads, transit into a common gelation bath, are brought side by side so as to then be placed into portions by given means acting on all said beads so as to form batches of identical products perfectly grouped and aligned so as to be loaded into their packaging tray.

Abstract: A flexible tubular food casing having a flat support material is provided which, on at least one side, has a continuous coating based on a hotmelt polymer, with the coating preferably situated on the outside. The continuous coating has a weight per unit area of 3 to 200 g/m2, preferably 15 to 50 g/m2. The hotmelt polymers have an MVR value in the range of about 25 to 500 cm3 per 10 min, measured at 190° C. with a load of 2.16 kg.

Abstract: A method of making raw sausage by an accelerated maturing process consisting of modifying conventional recipes and basic principles relating to the making of raw sausage by adding between about 5 mg and about 25 mg, preferably 10 mg, of folic acid or folate or both per kg of sausage meat.

Abstract: The invention relates to a method for closing the end of shirred tubular casings which comprises deshirring a terminal portion of the tubular casing in the direction of the axis of the stick, turning over the deshirred terminal portion in order to insert same inside the casing, securing the deshirred terminal portion from inside the casing, rotating the terminal portion and flattening the rotated terminal portion. This method is performed at the outlet of the shirring line (ON-LINE) as an additional phase of said operation, or it is performed away from the deshirring line (OFF-LINE) as an operation independent from the deshirring.

Abstract: A food product includes a base component; one or more solid additive pieces, each solid additive piece comprising an additive and a binder; and a casing containing the base component and the one or more solid additive pieces; wherein the additive is a liquid at room temperature.

Abstract: A dietary supplement for dogs is disclosed. The composition is a blend of methyl sulfonyl methane, glucosamine sulfate, chondroitin sulfate, ascorbic acid, phylloquinone, yucca powder and stabilized rice bran. The composition may be added to a variety of meat products for dogs, preferably beef and/or beef by-products.

Abstract: The present invention proposes a smokable planar or hose-type food casing or food casing film for food packagings, such as, e.g., sausage casings, shrink bags or the like on polymer basis, which is for the first time manufactured in the jet-blasting process from a homogeneous molten plastic material consisting of a plastic mixture consisting of at least of PA (polyamide) with PVAL (polyvinyl alcohol) and PEBAX (polyether block amide). The food casing or food casing film has a water vapor permeability that is at least 1 kg/m2 within 24 h. Its oxygen permeability at a film thickness of 30 ?m is less than 2.1 cm3/m2 within 24 h. Moreover the present invention for the first time proposes a method for manufacturing it.

Abstract: The disclosed embodiments herein include methods and apparatus for processing vegetables having a root crown including applying opposing forces to the vegetables to separate the roots or portions thereof at or near the root crown from the vegetable, and packaging the vegetables in a container.