Abstract: Acid resistant peeling aid compositions and casings, particularly tubular cellulosic food casings, coated therewith, which compositions contain a water-soluble cellulose ether, dextrin and optionally lecithin.

Abstract: An improvement to the process for synthesizing cellulose aminomethanate is disclosed which comprises slurring cellulose in low concentrations of aqueous caustic solutions, in the presence of urea, and steeping the slurried mixture, at from about 2.degree. C. to about -15.degree. C., for a time sufficient to permit swelling of the cellulose and uniform distribution of the urea. Cellulose aminomethanate manufactured from product prepared in accord with this process, has a uniform distribution of aminomethanate throughout the cellulose at the molecular level and comprises a suitable product for manufacturing sausage casing.

Abstract: A cellulose fiber mat sized with cellulose aminomethanate. The fiber mat is desirably an abaca fiber mat and the mat may be used as a reinforcement in products such as food casings, e.g., a sausage casing. Such a food casing comprises such a sized mat impregnated with additional cured resinous material. Such additional resinous material is desirably a cured viscose such as xanthate or cellulose aminomethanate viscose.

Abstract: Cellulosic food casing uniformly impregnated with an acid and a buffering agent renders the casing peelable from the denatured frozen outer skin of an encased raw pork-containing product.

Abstract: Cellulosic food casing uniformly impregnated with an acid and a buffering agent renders the casing peelable from the denatured frozen outer skin of an encased raw pork-containing product.

Abstract: Cellulosic food casing uniformly impregnated with an acid and a buffering agent renders the casing peelable from the denatured frozen outer skin of an encased raw pork-containing product.

Abstract: A film, preferably used as a tubular artificial sausage casing, having a base layer of a material which may be fiber-reinforced, wherein the material includes a mixture of cellulose hydrate and alginic acid and/or alginate. The alginate may be the calcium salt of alginic acid. In addition, a process for producing the film by the viscose process is also described, wherein a mixture of alkaline viscose solution and a soluble salt of alginic acid is coagulated by means of an acidic precipitating fluid.

Abstract: A cellulosic casing for making skinless frankfurters has distinguishing indicia such as a pattern of grill marks on one surface of the casing. The indicia is formed by printing, for example with caramel, onto the casing surface. The caramel remains on the casing surface and is nondiffusible into the casing. During the stuffing and processing of a food product in the casing, the indicia bearing casing surface is in contact with the food product so the indicia releases and indelibly transfers to the contiguous surface of the food casing. The method of making the casing article, stuffing it and the resulting indicia bearing food product are also disclosed.

Abstract: A bonded porous sheet material for use in the manufacture of food casing, said material being produced by treating a fibrous web with a thermoplastic film forming material which bonds the fibers of the web and imparts high alkaline strength to the treated wet and subsequently treating the bonded fiber web with a solution of film forming material and an insolubilizing agent for the film forming material.

Abstract: The tubular packaging casing, in particular artificial sausage casing, based on cellulose contains a textile sheet-shaped structure which is surrounded by cellulose and gives the outside of the casing a sturdy texture.

Abstract: Flexible tubular cellulosic food casing shirred and compressed onto a rigid hollow tubular core to a high compaction condition to produce a casing stick with additional stuffing length capacity, enhanced structural stability and strength, and larger stuffing horn adaptability.

Abstract: Parboil or raw "skinless" sausages are prepared using a reusable tubular casing formed from a lipophilic, relatively nonpolar material in a process wherein the casing is filled with uncoagulated sausage material containing protein and fat (lipids) and initially heated to a relatively high temperature for a short period of time (e.g. about 175.degree.-250.degree. C. for 2-3 minutes) to preferentially coagulate only the protein material immediately adjacent the casing to form a relatively thin (e.g. less than about 1 mm) cohesive, "skin-like" layer. The sausage is then removed, such as by ejection, for further processing, such as smoking, drying, reddening and final coagulation with the "skin-like" layer providing sufficient support for the subsequent processing of the substantially uncoagulated ejected sausage material, and the casing is simply rinsed and refilled.

Abstract: An article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. Also included are an indicia-containing processable food package, a method for preparing the substrate-indicia article, a method for making an indicia-containing food product, and an edible food product as for example a frankfurter having a desired indicia on its outer surface.

Abstract: A curved, tubular packing casing of unreinforced cellulose having non-uniform wall thickness in cross-section is disclosed. The area of minimum wall thickness lies opposite the area of maximum wall thickness and is situated in the area of the greater, outer radius of curvature. The maximum wall thickness lies in the range from about 50 to 160 .mu.m, and the minimum wall thickness lies in the range from about 10 to 50 .mu.m. The maximum wall thickness is 50 to 800% greater than the minimum wall thickness.

Abstract: The tubular packaging casing, in particular a synthetic sausage casing, comprised of fiber-reinforced cellulose, in which the fiber-reinforcement is coated at least on the outside with a cellulose layer, and a surface layer on the cellulose layer. The surface layer comprises a water-insoluble cationic resin containing particles of fibers of synthetic resin or cellulose, in particular particles of a vinyl chloride homopolymer or copolymer.

Abstract: A tubular food casing comprising a film which has been bent to form a tubing, the longitudinal edges of which are joined to one another by means of an adhesive tape, which forms a glued seam. The adhesive tape comprises a plurality of incisions, ending in the area of the glued seam, which extend transversely to its longitudinal direction. In the area of the incision ends, the adhesive tape is firmly bonded to the film. The bond strength between the adhesive tape and the film is greater than the tear resistance of the film.

Abstract: The tubular foodstuff casing, in particular the synthetic sausage casing, made of cellulose hydrate comprises an external covering or impregnation comprising a fungicidal heterocyclic compound, in particular a benzimidazole or isothiazolone derivative substituted in the 2-position, which can be used, if desired, in admixture with glycerol monolaurate. The coating prevents infestation of the casing by molds, in particualr when it is stored in the moist state.

Abstract: An aqueous natural liquid smoke impregnated food casing suitable for imparting smoke color to food products processed therein and method for making the same using an aqueous natural liquid smoke which is neutralized to a pH between about 5-9 to precipitate tar materials which are removed prior to impregnation.

Abstract: Described is a tubular artificial sausage casing based on fiber-reinforced cellulose which shows, in the completely soaked state as compared to the state prior to soaking in water, an increase in length of from about 0.8 to 2.5% and a transverse shrinkage of from about 2.5 to 5.2%. Preferably, the change of diameter of the casing at the same change of pressure in the range above 20 kPa is approximately equal for the completely soaked state and for a moisture content of from about 22 to 27% by weight. In a preferred embodiment, the sausage casing can be filled with sausage meat without being previously soaked in water and, for this purpose, has a moisture content of from about 22 to 27% by weight and a glycerol content of from about 17 to 20% by weight, in each case based on its total weight, and is provided with a fungicide on its outside surface.

Abstract: The invention provides a meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty, to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.

Abstract: An article comprising a substrate such as cellulose casing, having thereon a desired indicia such as grill marks or a corporate logo. The indicia comprises an aluminum-organic dye lake and a binder-carrier, with the lake dispersed in the binder-carrier and bonded to the substrate by the binder-carrier in a moisture insensitive manner to form the indicia. The organic dye may for example be an FD&C color and the binder-carrier may for example be zein or shellac. The indicia is substantially completely transferable from the substrate to a contiguous edible surface in the presence of water. The food surface may for example be frankfurter and the transfer may for example take place during elevated temperature processing of the frankfurter emulsion in the cellulose casing.

Abstract: A fiber-reinforced cellulosic casing article with 40%-65% moisture, a first ketene dimer peeling aid coating on the casing inner surface, a second wood-derived tar-containing liquid smoke coating and precipitated tar having a single mode mass spectrometric distribution below 400 atomic mass units.

Abstract: A tube, in particular sausage casing, is composed of mutually connected sections which at the connection point, prior to connection, possess cut edges extending approximately at right angles to the longitudinal axis of the tube and parallel to each other. The sections are connected by an adhesive tape extending around the outside of the tube. When the tube, possessing two folded edges extending parallel to each other, is flattened, the part of the cut edges of one section extending from a first folded edge of the other opposite folded edge is situated within the tube and the other part of this cut edge, which extends from the second folded edge back to the first folded edge, is situated on the outside of the tube. Parts of the cut edge of the other section are situated in reversed arrangement, firstly on the outside of the tube and then within the tube.

Abstract: A moisturized cellulosic casing article with water activity of at least 0.80 and having in the casing wall and a spice-derived natural or synthetic equivalent antimycotic compound, such as eugenol or vanillin, imparting a food-related odor to the casing but at concentration below about 0.2 percent based on the total casing article weight.

Abstract: A method of manufacturing a large size tubular cellulosic food casing suitable for being stuffed with a foodstuff without requiring an additional moisturizing step prior to stuffing, comprising the steps of providing a large size tubular cellulosic food casing including a plasticizer substantially uniformly incorporated therein; adjusting the moisture content of the casing to impart to the casing sufficient extensibility and flexibility for the casing to be stuffed without the addition of further moisture prior to the stuffing of said casing, and treating the casing with an antimycotic agent to incorporate a sufficient amount of the antimycotic agent in the casing to render the casing resistant to growth of molds, fungi, and microorganisms prior to the stuffing of the casing with the foodstuff.

Abstract: 3-Methyl-2-benzothiazolinone acetone azine and 2-phenylphenol in 1:4 molar solid mixture reacts specifically with ozone at concentrations of environmental interest to produce a red-violet color. The response is proportional, but not rectilinearly, to ozone concentration at constant exposure time and to time of exposure at constant ozone concentration. The reagent is intended for use with visual comparison standards in passive monitoring devices. No interference was observed from atmospheric oxygen, nitrogen dioxide, sulfur dioxide, or bromine or iodine vapor. Chlorine produced a light yellow color.

Abstract: A shirred stick composed of unreinforced casing impregnated with liquid smoke. The stick has no twist which eliminates rope and gives the stick a smooth, blemish free outer peripheral surface. The method of making the stick requires placement of the shirred stick on a dowel immediately after shirring, holding it on the dowel for a period of time sufficient for moisture to migrate uniformly throughout the stick and then removing the dowel.

Abstract: Tubular packaging casing, in particular a food-stuffs casing of regenerated cellulose, which contains an internal coating of film-forming plastic resins, which contains 10 to 200 mg of a protein coagulant per m.sup.2 of internal coating having at least one COOH-group or a salt thereof.

Abstract: A caramel-containing, liquid smoke impregnated, cellulosic article, e.g. casing, with the caramel uniformly distributed and immobilized, without chemical bonding, in the cellulose so as to be substantially nonextractable in water and steam and method of producing said article.

Abstract: Disclosed is a cylindrically-shaped hollow rod which is closed at one end, comprising a shirred tubular casing, and an integral, essentially cylindrically-shaped, plug-type closure element which is coaxially arranged in the cavity of the hollow rod and which comprises a deshirred tubing portion and an irregularly folded, compressed tubing portion, wherein a first one of the tubing portions is adjacent to the inside wall of the hollow rod, and the second tubing portion is surrounded by the first tubing portion, wherein one end of the first tubing portion, which points in the direction of the open end of the hollow rod, is bent back at an angle of 180.degree. and integrally changes into the second portion, and wherein the other end of the first tubing portion integrally changes into the hollow rod. Also disclosed is a process for producing the hollow rod having the end closure according to the invention.

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 caramel-containing cellulosic article, e.g. casing, with the caramel uniformly distributed and immobilized, without chemical bonding, in the cellulose so as to be substantially nonextractable in water and steam and method of producing this article.

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: The invention consists of a sanitary jacket that fits around an ice cream cone and serves as a sanitary barrier between the fingers of the person serving the ice cream cone or of the consumer and the cone. The jacket is a hollow enclosure, including a portion which engages the cone to secure the enclosure in place around the cone. It has a length sufficient to surround a substantial linear extension of the ice cream cone.

Abstract: An end closure for a shirred casing stick is formed from casing inturned into the bore of the stick. A vacuum assist is used to prepleat the casing within the bore prior to compaction. The resulting end closure is a generally cylindrical plug composed of accordion-type pleats and having an end portion which has a substantially uniform density about the longitudinal axis of the plug and a second portion which has an asymmetrical density. The second portion has two longitudinally extending sections; one having its pleats formed of a single ply of casing and a diametrically opposite section having its pleats formed of three plies of casing, thereby providing the asymmetric density.

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: 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 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: Tar-depleted liquid smoke solutions are made by generating a smoke vapor, selectively solvent extracting the tars from the smoke vapor, and absorbing the color, flavor and odor constituents of the smoke vapors into an aqueous medium. The aqueous tar-depleted liquid smoke has a high coloring ability, a high concentration of carbonyls, and a low phenol content and is used to treat a tubular casing.

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: Disclosed is a tubular casing of fiber-reinforced regenerated cellulose comprising a film web which is curved to form a tube. The edge regions of the film web, which run parallel to the longitudinal axis, abut or overlap slightly and are sealed by means of a film strip which covers both the edge regions. The film web and the film strip composed of the same material have, in the wet remoistened stage, a breaking strength of about 15 to 30 N/mm.sup.2 and an elongation at break of about 30 to 50% in the longitudinal direction of the web, and a breaking strength of about 15 to 35 N/mm.sup.2 and an elongation at break of about 30 to 50% in the transverse direction of the web. The breaking strength in the transverse direction of the web is equal to or greater than that in the longitudinal direction of the web. On its entire surface facing the film strip, the tubular casing has a substantially gas-impermeable and sealable layer, as has the film strip on the surface which comes into contact with the tubular casing.

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: This invention provides a method of producing dehydrated meat products wh more easily and completely rehydrate than prior art dehydrated meats. This is accomplished by expansion of the cooked meat matrix by the addition of water, salt, phosphate and adjunctive hydrophilic ingredients prior to cooking. This invention is intended for use with formed meats consisting of a combination of chunked, flaked and ground or emulsified meats. The use of a gas and moisture impermeable casing for cooking the meat allows the meat to be fully cooked without concurrent losses in either weight or volume, thus preventing density increase prior to dehydration.