Abstract: A sausage casing of an isotropic spun fleece of at least one polyamide, containing no binding agent, is joined in the longitudinal direction so as to form a tube and is partially compressed. Further, the invention relates to a process for the production of the sausage casing and its use for containing sausage products that are air-cured. Special mechanical and elastic characteristics are achieved by partial compression whereas the gas and water permeability for the raw sausage is retained to the required extent. The casing shrinks with the filling on curing, remains wrinkle-free, does not allow grease to escape, and can be easily peeled.

Abstract: Disclosed herein is a smokable food-packaging film comprising at least one layer of a mixture of 45 to 85 wt % polyamide, 10 to 45 wt % copolymer of olefin and vinyl alcohol, and 5 to 30 wt % polyolefin, in which the mixture falls in the pantagonal range defined in FIG. 1 by linear lines connecting the points A, B, C, D and E, respectively, said layer having the properties of a permability to 50% concentration of methanol of not less than 200 g/m.sup.2.day.atm at a temperature of 60.degree. C. and a relative humidity of 0% and an oxygen gas-permeability of not more than 50 cc/m.sup.2.day.atm at a temperature of 30.degree. C. and a relative humidity of 60% and a water vapor-transmission rate of not more than 70 g/m.sup.2.day at a temperature of 40.degree. C. and a relative humidity of 90%.

Abstract: A web-shaped or tubular packaging film for use in food packaging applications, particularly as a sausage casing, is comprised of a carrier layer based on fiber-reinforced celulose and a closed thermoplastic, sealable resin coating based on copolymers containing vinylidene chloride (VDC) units. To improve the kink resistance, this resin coating is built up from at least two superposed layers, the first resin coating layer adjacent to the carrier layer being composed of a VDC copolymer forming flexible films and the outer, second resin coating layer being composed of a VDC copolymer forming rigid films. The web-shaped film is suitable for the production of tubular packaging casings, in particular sausage casings, with a longitudinal seam.

Abstract: A spliced casing and method wherein two pressure sensitive adhesive tapes are used to join the ends of cellulosic casing. A first tape adheres directly to the casing. A second tape, which is wider than the first tape, is wrapped about the first tape so lateral side margins of the second tape overlap the opposite side edges of the first tape and are adhered directly to the casing.

Abstract: A sausage is disclosed which is reduced in calories by replacement of a portion of the fat with rice.

Abstract: This invention relates to flat stock fibrous cellulosic food casings containing a low plasticizer level of between about 10 wt. % and about 17 wt. %, including at least about 9 wt. % polyol, both based upon the bone dry weight of cellulose in the casing, together with a method of making the casing.

Abstract: A casing in use for sausages that utilizes the heat shrinkable plastic film, and features the formation of vinylidene layer on the internal surface of heat shrinkable plastic film, namely on the area getting in direct contact with the sausages.

Abstract: A casing for ham and sausage, has a cubic design and provides a buffer effect. Characters and other patterns are embossed on the casing surface. The characters and patterns are made using heat foamed ink, on one surface of a film to be pasted together with another film. The films each have a heat shrinkable property and together form the casing.

Abstract: A shirred casing article having a relatively high pack ratio uniformly distributed over the length of the stick and a substantially uniform outside diameter.

Abstract: Disclosed is an artificial sausage casing for sausages of the uncooked type which comprises a fiber-reinforced carrier tubing comprising regenerated cellulose and a coating applied to the inner surface of the carrier tubing. The coating comprises a water-insoluble, cured, cationic resin and gluconic acid-.delta.-lactone and, optionally, an oil. The carrier tubing includes a fiber-reinforcement having a coating of regenerated cellulose applied to both surfaces thereof. Preferably, the outer cellulose coating includes from about 10 to 20% by weight, relative to the weight of the sausage casing, of a pigment. The inner cellulose coating is substantially free from pigments. Also disclosed is an uncooked sausage which comprises an artificial sausage casing, as described above, and a sausage material contained in the sausage casing.

Abstract: Disclosed is an artificial sausage casing comprising a fiber-reinforced, cellulose-based support tubing and a coating layer applied to the outer surface of the support tubing. The external coating layer comprises a casein crosslinked with glyoxal, and having sorbic acid radicals bonded by a salt-like linkage. The amount of casein in the external coating layer ranges from about 80 to 150 mg/m.sup.2, particularly from about 100 to 130 mg/m.sup.2. In a preferred embodiment, the inside surface of the support tubing is provided with a coating layer which serves either to improve the peelability and/or the adhesion between sausage meat and sausage casing or to provide compactness and gas-tightness.

Abstract: Packaged fibrous and non-fibrous reinforced food casings containing sufficient water that presoaking prior to stuffing can be eliminated. The casings which rely on water as the sole or principal plasticizer do not rely on chemical type plasticizers like glycerin and propylene glycol. The premoisturized, ready-to-stuff casings are preserved with effective amounts of a high pH active antimycotic agent. Drying requirements can be reduced or eliminated.

Abstract: A tubular or web-shaped casing material resistant to mold fungus comprising cellulose and a fungicidal content of glycerol monolaurate. Alkali metal salts of fatty acids and/or alkyl-, aryl- and/or alkyl-aryl-sulfonates are preferably used as the emulsifier. Also disclosed is a process for manufacturing the casing material described above and a fungicidal agent for cellulose casings comprising glycerol monolaurate.

Abstract: A tubular packaging film, in particular a sausage casing for scalded and cooked sausages. The polymer mixture of said film has, on a 100 parts polymer basis, from 30 to 90 parts by weight homopolyamide or copolyamide, and from 70 to 10 parts polyterephthalic acid ester and/or copolyester of terephthalic and isophthalic acid units. The polyester is formed with an aliphatic or alicyclic diol. The film also optionally contains additives such as silicone oils which improve slip properties.

Abstract: A shirred food casing stick with enhanced overall interpleat coherency is produced by imparting a rotational force to the stick as it is shirred, in a direction opposite to the rotational force imparted to the stick by the shirring.

Abstract: A bellows-like hollow member formed of gathered tubular sheathing material, for processing, especially as a peel-skin for the production of small sausages, produced as follows: polypropylene with copolymers is extruded in a smooth foil of three inseparable layers, of which the middle layer is stronger and the two outside layers have a lower melting point. The foil is then stretched to increase its strength, and is formed into a tube with a lengthwise seam along its entire length, formed by overlapping and consolidation of its lengthwise edges. Finally, the tube is gathered bellows-like forming a plurality of folds and forming hollow member, and is simultaneously rotated around its axis so that the lengthwise seam produces a helical path. The tubular sheathing which is obtained by this gathering is of inexpensive material, can be easily peeled from the boiled meat emulsion, can be used without difficulty in sausage machines, and is not sensitive during storage to moisture and high temperatures.

Abstract: A shirred casing article includes a tubular member which supports shirred casing at one end and a plurality of flattening disks at the other. The casing contains volatile agent which is detrimental to the disks if exposed to the disks over time. A barrier, such as a bag or wrap, impervious to the agent is closed over and about either the disks or the shirred casing to isolate the casing and the flattening disks one from the other.

Abstract: Disclosed is a film of fiber-reinforced regenerated cellulose having on one surface thereof a gas-impermeable layer and on the other surface thereof a gas-permeable layer, the gas-permeable layer comprising a plurality of linear discontinuities running parallel to one another, distributed across the surface of the layer. Preferably, both the gas-permeable layer and the gas-impermeable layer comprise a vinylidene group-containing copolymer. Also disclosed is a process for producing the film and a seamed tubular casing, preferably a sausage casing, made from the film.

Abstract: The tubular food casings and especially wet sausage casings are spliced together by means of splicing tape comprising cellulose backing coated with a saran polymer. The tape and joined casing sections are bonded by application of controlled heat and pressure to form machinable and stuffable splices with exceptionally high peel strengths when wet.

Abstract: The invention relates to the solvent extraction of smoke colorant from natural liquid smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning wood smoke with water are neutralized to separate tarry materials and form neutral storage stable liquid colorants which are capable of passing through regenerated cellulose sausage casings during cooking to color the meat and further do not cause deterioration of the casing during storage.

Abstract: The present invention relates to a tubular film used for packing foodstuffs in paste form, this tubular film being of polyamide that can absorb at least 5% water, and which at an internal pressure between 0 and 0.6 bar permits substantially reversible deformation and which has a matt appearance. The present invention also relates to a process for the production of this tubular film by multiaxial stretching of the primary tube with stretch ratios of at least 1:2.3 in the longitudinal direction and at least 1:2.5 in the transverse direction, and total thermal fixing of the stretched tube during controlled shrinkage. In addition, the invention describes a boiled or cooked sausage as well as a soft cheese, these being packed in a tubular film according to the invention.

Abstract: Amylose and high amylose starch fibrous food wrappings, including casings for meat products provide a low cost alternative to ordinary fibrous casings. The composite material consists of a cross-linked matrix of the amylose polymer coupled or bonded with the reinforcement and possesses a wet strength and elongation properties for suitable handling and stuffing without exhibiting embrittlement upon aging.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof.

Abstract: A regenerated cellulose sausage casing and process for its manufacture is disclosed, which casing has a basis weight, wall thickness and plasticizer content substantially lower, and skin content substantially higher, than that of casing products produced in the normal manner by the viscose process but has sufficient strength and flexibility characteristics to undergo high speed commercial shirring and meat stuffing operations with a minimum of breakage and pinholing.

Abstract: A shirred casing stick article, and method of manufacture thereof, having an implanted end closure positioned in the stick bore, or in a support tube within the casing stick, such that the closure is axially displaced away from the first-to-be-stuffed end of the casing stick.

Abstract: Disclosed is a tubular food casing which comprises a support tubing of cellulose hydrate comprising water and from about 15 to 30% by weight of a plasticizer and a coating layer applied to the inside surface of the tubing, which comprises a water-insoluble, cured cationic resin, especially a resin based on protein formaldehyde, urea formaldehyde or melamine formaldehyde or a condensation product of an aliphatic polyamine or polyamide or a polyamine-polyamide with bifunctional halohydrins or the derivatives thereof, such as epichlorohydrin, or mixtures of these resins, and additionally a natural oil, a synthetic triglyceride mixture with vegetable fatty acids having from 4 to 14 carbon atoms in their carbon chain, a paraffin oil and/or a silicone oil and optionally one or more than one emulsifier for the oil. Also disclosed is a process for the manufacture of the tubing and a use of the tubing as an artificial sausage casing.

Abstract: Disclosed is a shirred sausage casing of a web film in the form of a tubing which comprises a seam region, formed from the edge regions of the web film, which extends in a helically twisted manner about the longitudinal axis of the casing in a manner wherein more than 10 helical turns are present in a 10 m length of the casing. Also disclosed is a process for producing a casing of this type.

Abstract: Disclosed is a smoke-permeable, nonreinforced film comprising regenerated cellulose, for manufacturing tubular sausage casings which have a seam extending in the direction of their longitudinal axis. The film has a wet tear strength of from about 18 to 30 N/mm.sup.2, both in the longitudinal and transverse directions, a degree of orientation in the range from about 1 to 1.2, and a number of alternate bends ranging from about 5,000 to 8,000 in the longitudinal direction, and from about 9,000 to 16,000, in the transverse direction.Also disclosed is a process for producing the film in which viscose is extruded in the form of a web, thereafter precipitated by treating it with a heated casting solution and then regenerated into cellulose hydrate gel. The casting solution used to precipitate the viscose comprises, per liter of solution, at least about 160 g of sulfuric acid and at least about 300 g of sodium sulfate and the molar ratio sulfuric acid/sodium sulfate is in the range from about 0.7 to 0.9.

Abstract: An artificial sausage casing of two-dimensional fiber material, in particular a knitted or woven fabric, is impregnated, at least on the inside, with fat in order to extend the maturing time of the sausage. To obtain good adhesion to the surface of encased sausage meat the inside of the casing surface is provided with a pile consisting of stiff fibers and/or filaments which are positively anchored in the surface of the sausage meat.

Abstract: A shirred stick casing article with a symmetrically invaginated and axially compressed closure forming a plug of casing material implanted in either an end of the casing stick or in a support tube within the casing stick. An apparatus and method are described for making the inventive article.

Abstract: Disclosed is a shirred sausage casing comprising a tubular casing having an area of increased thickness, e.g., a glued seam, running in the direction of its longitudinal axis. This area of increased thickness is helically arranged and extends transversely to the helical windings of the main-fold constituting the outside of the shirred sausage casing. The area of increased thickness is displaced by its width, between two contiguous windings of the main-fold. Also disclosed is a process for manufacturing a casing of this type.

Abstract: A packaging film which is permeable to smoke constituents is made from a thermoplastic copolyester. The copolyester is built up of recurrent long-chain and short-chain ester units which are joined head-to-tail through ester bonds, the long-chain ester units corresponding to the formula ##STR1## and the short-chain ester units to the formula: ##STR2## where R.sub.1 is a divalent radical remaining after removal of the terminal hydroxyl groups from a poly(alkylene oxide) glycol having a molecular weight in the range of 600 to 6000 and a carbon to oxygen ratio of 2.0 to 2.7; R.sub.2 is a divalent radical remaining after removal of the hydroxyl groups from a diol having a molecular weight not higher than 250; R.sub.3 is a divalent radical remaining after removal of the carboxylic acid groups from a dicarboxylic acid. Said long-chain ester units amount to 20 to 60% by weight of the copolyester and at least 70% of the R.sub.3 groups are 1,4-phenylene radicals. The phenol number of the film, expressed in mg per m.

Abstract: Disclosed is a smoke-permeable film suitable for the production of tubular casings, especially sausage casings, including a film of fiber-reinforced regenerated cellulose and a layer of thermoplastic sealable resin containing a vinylidene group-containing copolymer. The thermoplastic sealable resin has a smoke-permeable structure, including linear discontinuities running parallel to one another, and is anchored to the surface of the cellulose film with the aid of an adhesion promoting layer. The resin layer completely coats at least one of two surfaces of the cellulose film. Also disclosed is a casing made of the smoke-permeable film and a method for producing the film.

Abstract: Disclosed is a tubular food casing having improved peelability from the stuffing mixture contained therein which comprises a coating applied to the internal surface of the casing which comprises a first component selected from a water-soluble cellulose ether, a starch ether or a combination thereof and a second component comprising a wax. Also disclosed is a process for making this tubular casing and its application with sausage meat products.

Abstract: There is provided a heat shrinkable, high barrier laminate film which includes a hot blown, melt oriented high oxygen barrier film, of relatively high crystallinity and correspondingly relatively low ultimate elongation, laminated to a stretch oriented base film having a shrink tension substantially greater than that of said barrier film, the extent of orientation of said base film being sufficient such that its ultimate elongation is reduced so as to be commensurate with that of said barrier film. In one preferred mode, the barrier film is a layflat tubular film having its interior layflat surfaces laminated together. Representatively, the high barrier layer of the barrier film is vinylidene chloride copolymer having at least about 85% by weight vinylidene chloride content, preferably at least about 90%. Associated methods for making the laminate films are also provided.

Abstract: A tar-depleted, concentrated liquid smoke is made that has superior flavoring and coloring abilities, low phenolic content, and a low acid content. It may also be partially neutralized to form a low viscosity, partially neutralized, tar-depleted, concentrated, liquid smoke composition. Both the partially neutralized and unneutralized compositions are suitable for use in commercial process equipment to make smoke impregnated cellulosic food casings.

Abstract: A process for producing a shaped product of collagen by a wet or electrochemical method from a pasty composition comprising a collagenous substance or a mixture thereof with another high molecular substance. The composition or a product shaped therefrom is treated with a crosslinking agent, and the shaped product is frozen, and thawed.

Abstract: Disclosed is a tubular food casing based on cellulose, preferably fiber-reinforced cellulose, which is permeable to gas, water-vapor and smoke and which includes a synthetic polymeric coating on its outside surface comprising an elastic, non-adhesive copolymer based on hydrophilic vinyl monomers, particularly a copolymer based on unsaturated carboxylic acids and the esters thereof and, optionally, a wax, particularly a wax having functional groups. This coating functions to improve the casing's resistance to degradation by cellulases and other cellulolytic enzymes. Additionally, the invention describes a process for manufacturing the food casing, in which the cellulosic material, in the gel state, is coated with an aqueous dispersion and also the use of the casing in the production of long-keeping sausages having a mold overlay on their outer surfaces.

Abstract: Disclosed is a tubular sausage casing of a cellulose material having a longitudinal seam region whereat is located a smoke-permeable adhesive-containing layer of a substantially water-insoluble cationic resin which is a condensation product of a polyamide-polyamine, an aliphatic polyamine or polyamide with bifunctional halohydrin or derivative thereof. The casing also includes a coating on its inside surface of an oily emulsion having a first component comprising a water-soluble cellulose ether or a water-soluble modified starch, and a second component comprising an oil and an emulsifier. Also disclosed is a process for producing this casing and sausage products made therefrom.

Abstract: What is disclosed is a two-layered packaging material for the direct contact packing of food products, said material comprising cloth coated with a first acrylate emulsion polymer, formulated to be soft, comprising:(a) at least 90 weight percent, based on the total first polymer, of a lipophilic monomer component comprising an ester of acrylic acid and/or of methacrylic acid with a lower alkanol, and from 0 to 10 weight percent, based on said lipophilic component, of a further comonomer, the methyl methacrylate content of said lipophilic component not exceeding 40 weight percent of said total first polymer;(b) a hydrophilic monomer component having acidic properties, in an amount from 0 to 5 weight percent, based on the total first polymer; and(c) a crosslinking monomer component, in an amount from 0 to 7 weight percent, based on the total first polymer.

Abstract: Bacterial concentrates of cells of a Lactobacillus having the essential identifying characteristics of Lactobacillus sp. NRRL-B-15,036 which are useful for food fermentations are described. Lactobacillus sp. NRRL-B-15,036 ferments dextrose, but not sucrose or lactose, to produce lactic acid in the food. Lactobacillus sp. NRRL-B-15,036 is particularly useful for meat fermentations.

Abstract: A shirred tubular cellulosic food casing suitable for imparting smoke color and flavor to food products processed therein is manufactured by treating the external surface of the casing with liquid smoke before shirring and stuffing. After shirring and stuffing, the stuffed casing is processed to form food products with smoke color and smoke flavor transferred from the external surface of the casing to the encased food products.

Abstract: A packaging film which is permeable to smoke constituents is made from a thermoplastic copolyester. The copolyester is built up of recurrent long-chain and short-chain ester units which are joined head-to-tail through ester bonds, the long-chain ester units corresponding to the formula ##STR1## and the short-chain ester units to the formula: ##STR2## where R.sub.1 is a divalent radical remaining after removal of the terminal hydroxyl groups from a poly(alkylene oxide) glycol having a molecular weight in the range of 600 to 6000 and a carbon to oxygen ratio of 2,0 to 2,7; R.sub.2 is a divalent radical remaining after removal of the hydroxyl groups from a diol having a molecular weight not higher than 250; R.sub.3 is a divalent radical remaining after removal of the carboxylic acid groups from a dicarboxylic acid. Said long-chain ester units amount to 20 to 60% by weight of the copolyester and at least 70% of the R.sub.3 groups are 1,4-phenylene radicals. The phenol number of the film, expressed in mg per m.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof.

Abstract: A tar-containing aqueous liquid wood smoke is at least partially neutralized under controlled temperature to form a tar-enriched fraction and a tar-depleted liquid smoke fraction, and the latter is used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: A method of coating at least the internal or external surface of a shirred casing strand for foodstuffs with a smoke flavor comprising placing a liquid smoke flavor solution in contact with a shirred casing strand; applying a pressure to the solution so that the smoke solution is forced to flow between the pleats or folds of the casing and thereby coats the surface of the casing in shirred form.A shirred casing coated by this method is also provided.

Abstract: A process and composition for inhibiting the formation of discoloration and black spots upon a cellulose food casing treated with a liquid smoke solution derived from natural wood and containing smoke color, odor and flavor constituents, comprising contacting the food casing with an agent having the ability to prevent the progressive oxidation of metals.

Abstract: A tar-containing aqueous liquid wood smoke is extracted with selected organic liquid solvents to form a tar-enriched liquid fraction and a tar-depleted aqueous liquid smoke fraction, the latter being used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: Disclosed is a composite casing article comprising two or more shirred casing lengths. The two lengths are arranged end to end in tandem with each rearward length in the arrangement having an unshirred portion laced through the bore of each forward length in the arrangement. This allows all lengths to deshirr simultaneously during stuffing to form a multilayered casing wall. Also disclosed is a method for making the article and a stuffing method utilizing the article to produce a food product encased in a multilayered casing.

Abstract: A method of producing a nutritionally dense, freeze dried food item usually n bar form in which uncooked food ingredients are mixed together and then cooked until about 40% to about 60% of the water content is removed by evaporation. Then the partially dried mixture is formed into the desired shape, then frozen and dehydrated to a moisture level which would produce a shelf-stable product. The freeze dried bars are packaged in impermeable containers. Food bars prepared by this method rehydrate faster and to a greater extent than food bars prepared by processes incorporating a compression step.