Abstract: The present invention relates to non-edible collagen casings for food products which do not have to be soaked in water or brine just before stuffing (ready-to-stuff casings), and the method for preparing them. More specifically, the invention refers to a preparation of a stabilized longlife non-edible collagen casing ready-to-stuff comprising a moisture amount between 27% and 50% by weight based on total casing weight and a salt amount between 2,5% and 30% by weight based on dry casing weight, wherein the salt comprises a salt from an organic acid and wherein the casing is packed.

Abstract: The present invention provides a method of processing animal skin, comprising the steps of: 1) providing dry animal skin containing 7-38 wt % water; 2) rehydrating and softening the said dry animal skin, and obtaining softened wet skin; 3) mixing the said softened wet skin with water, and grinding the mixture to a slurry; 4) obtaining a solid product through a crosslink of collagen proteins in the said slurry; wherein, rehydrating the said dry animal skin is performed through soaking the dry animal skin in 0-55° C. water till the animal skin contains 40-50 wt % water; and softening the said dry animal skin comprises a step of heating the rehydrated dry animal skin.

Abstract: There is provided a method for preparing a dense hydrogel comprising providing an at least partially gelled hydrogel, placing the at least partially gelled hydrogel in fluid communication with an end of a capillary, and driving the at least partially gelled hydrogel into the capillary to form a dense hydrogel. There is also provided a system for preparing the dense hydrogel comprising a capillary having a bore; and a driver in communication with an end of the capillary for driving an at least partially gelled hydrogel into the bore of the capillary to form a dense hydrogel.

Abstract: A shaped food product, such as a sausage, having a central opening into which at least one condiment may be placed prior to consumption and methods of preparing, eating, and manufacturing such a food product. The condiment may be placed after the cooking of the food product, prior to the cooking of the food product, or as part of the cooking of the food product.

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: An edible gift-wrap system for pets is provided. The system includes an edible gift box made from a heavy weight edible paper and a sheet of gift-wrap made from a lightweight edible paper. Optional components include a lid and decorative items such as bows or stickers. Each component of the system will come in a variety of flavors and will be composed of materials that are digestible and safe for consumption by particular species/breeds of pets. Patterns and photos may be printed on the box and paper using edible inks, in order to create an attractive presentation. Pet owners will be able to mentally and physically stimulate their pet by providing an edible puzzle that the pet must chew through in order to reach the hidden gift surprise. In this way the system gives pets a varied chewing experience in both texture and flavor.

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: 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: A liquid smoke ink and a method of making the smoke ink is provided. The smoke ink may be applied to a substrate and dried. The substrate may be used as a food, primarily a meat, casing. Liquid smoke is made from a dehydrated liquid smoke, which is a solid smoke. The solid smoke is dissolved in a food grade solvent to create the smoke ink. The smoke ink is applied to a substrate wherein the solvent evaporates. This leaves the smoke flavor on the substrate in an, essentially, fixed position.

Abstract: An edible container, the means of and apparatus for its production where the container has the shape of a tube with a closed bottom end, an opened top end and an annular wall extending from the bottom end to the top end; said container is handheld, lightly crusted on the inside and outside and comprised of an egg-based dough thus creating a virtually leak proof container. The apparatus is comprised of a pair of Teflon coated complimentary female half-molds, each half-mold having a concave inner surface. Means of production involves initiating a dough heating process using a heating element source and vibrating the complimentary female half-molds at a frequency that enhances product uniformity and allowing heated gases to escape thus minimizing any seam vestige.

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 process for firm joining of two or more pieces of natural casing together using transglutaminase at a low temperature to form desired dimensions, such as length, design and calibre.

Abstract: Film for wrapping food products, made of an edible or inedible material, curved onto itself along a longitudinal axis to form a cylinder in which the longitudinal side edges of the film are overlapping to a certain extent are in direct contact with each other but not otherwise connected, shirred or wrinkled in the manner of an accordion to form folds perpendicular to the axis of said cylinder, that can have an internal support in the form of a tube of a stiff material, and which can be externally coated by a separation sheet and an also shirred tubular net, and the method for manufacturing it.

Abstract: An edible food casing, i.e. a casing which can also be consumed, is disclosed which is based on non-heat-coagulating protein which is mixed with a heat-coagulating agent. The non-heat-coagulating protein is preferably collagen and/or a collagen derivative, whereas the heat-coagulating agent is preferably protein from hens' eggs, blood plasma, whey isolate, globin and/or myosin. The casing can be produced as a flat film. It can also be generated immediately in the production of the food product, in particular in sausage production, using a coextrusion ring die around an extruded food. The casing is solidified by treatment with an aqueous salt solution, if appropriate also using transaminase. The food product is preferably a bratwurst.

Abstract: In a method for a producing soft natural intestine casing, a natural intestine casing is treated in an alkaline aqueous solution at a temperature from 3 to 40° C. and pH from 11 to 13. By the method for producing a soft natural intestine casing, a soft natural intestine casing with a superior texture can be easily obtained. The natural intestine casing does not adversely affect the savor or flavor of sausages themselves.

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: The present invention relates to an artificial casing for the preparation of stuffed meat products which comprises a reducing sugar, capable of providing a pleasant golden brown colour to said stuffed meat product once heat treated. Likewise, the invention relates to a process to produce said artificial casings, the meat products produced as well as the production process thereof.

Abstract: A polysaccharide casing and 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: 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: The object of the invention is a multi-perforated collagen film provided on rolls or in the form of sheets, for use as a food wrapping in food industry, comprising perforations by means of laser of substantially circular shape with an average ellipticity of less than 0.17 and the holes being spaced with respect to their nearest neighbors by 3 mm to 14 mm, thus allowing the escape of air or steam trapped between the film and the food wrapped into said film, and said film still having 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: A food product including a generally cylindrical hot dog with a hollow core formed therein, which may extend along a longitudinal axis of the hot dog.

Abstract: A composition for coating foodstuffs is described, where the composition comprises a first polysaccharide that is negatively charged in the composition and gels under the influence of cations, and at least a second polysaccharide which is neutral in the composition. A method for producing an edible coating is also described, as well as a method for coating foodstuffs. A coating formed by the first-named method and a foodstuff which contains such a coating are furthermore disclosed.

Abstract: A shaped food product, such as a sausage, having a central opening into which at least one condiment may be placed prior to consumption and methods of preparing, eating, and manufacturing such a food product. The condiment may be placed after the cooking of the food product, prior to the cooking of the food product, or as part of the cooking of the food product.

Abstract: The present invention relates to a pet treat having at least two distinctly treated pieces of pigskin and to a method of making it. In particular, the pet treat includes a piece of defatted pigskin and a piece of smoked pigskin.

Abstract: Described is a coagulation solution suitable for causing coagulation of a collagen-containing casing of a co-extruded food product. This coagulation solution comprises a highly soluble inorganic salt. The pH of the coagulation solution is adjusted using a buffer solution. Also described is a method for coagulating a collagen-containing of a co-extruded food product. This method comprises the step of bringing the collagen casing into contact with a coagulation solution. The coagulation solution herein comprises a solution as described above.

Abstract: Methods for coagulating collagen and producing a food product by contacting the collagen with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate salt mixture is comprised of at least two phosphate salts selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, monopotassium phosphate, dipotassium phosphate, and tripotassium phosphate.

Abstract: Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.

Abstract: Methods and apparatus for shaping or forming the leading edge portion of an elongated food product include: (a) moving an elongated food item forward over a first travel lane in a predetermined travel path in a food processing system, the elongated food item having a leading edge portion that extends beyond the primary body portion of the food, the travel lane having a floor food support surface, the food item residing on the floor support surface; (b) blowing the leading edge portion of the food item in an upward direction away from the floor support surface while the food item is moving forward in the first travel lane; and then (c) forcing the leading edge portion of the food item rearward so that it overlies and contacts an upper portion of the primary body of the food item while the food item is moving forward. Other methods and devices cut the leading edge portion of the elongated product, that may be a meat product stuffed into a casing, before the product moves up an inclined ramp.

Abstract: The invention relates to a process for the treatment, in particular for the roughening, of the surface of hydrated cellulose shaped articles, in which at least one cellulase is allowed to act on the surface and is then inactivated permanently. The tubular films modified in this way are particularly suitable as foodstuff casings, specifically as sausage casings.

Abstract: Wreath-shaped edible collagen casings having a caliber between approximately 13 and 23 mm, a wall thickness of under 0.035 mm and an interior diameter of 100 mm to 350 mm, and a process for producing same. The wreath-shaped collagen casings are produced by treatment with ammonia and an aqueous coagulating agent immediately after extrusion, and a subsequent bordering process.

Abstract: A food product comprising one or more plastic food substrates is formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix.

Abstract: A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation of the nozzle and the shaping part is caused, thereby forming a product of helical configuration. A fluid barrier agent is applied to the outer surface of the product as it is dispensed from the nozle into the shaping part, which barrier agent is adapted to prevent reannealing of adjacent turns of the helical product.

Abstract: The invention provides a polymer comprising acid casein or a non-toxic soluble salt thereof and high-methoxyl pectin cross-linked into a 3-dimensional network. Also provided is a polymer comprising acid casein or a non-toxic soluble salt thereof and high-methoxyl pectin, wherein the polymer has been prepared by reacting the acid casein or pectin under alkaline conditions. Also provided is a process for preparing the polymer and edible films and food products comprising the polymer.

Abstract: A molded capsule having a capsule membrane which contains a Process Whey Protein together with at least one selected from the group consisting of scleroproteins, derived proteins and mucopolysaccharides. The capsule membrane may contain a plasticizer. The molded capsule has high membrane strength, exhibits stability even at high temperatures and high humidity, and is highly digestible. The molded capsule is prepared by using a die rolls encapsulating machine.

Abstract: A collagen processing method for thickening or hardening the collagen sufficiently, by application of a liquid smoke fraction obtained from a liquid smoke derivative (a derivative being commercially available as Code V), so that the resultant treated collagen is useful as a casing for a food product. The liquid smoke fraction may be obtained by treating Code V with both carbon and a pH adjustment whereby the method is without an effect on the taste of the food product. In another embodiment, the Code V is only pH adjusted.

Abstract: An apparatus for preparing and cooking corn dogs (batter-coated wieners on a stick) which has a receiving bin, a loading apparatus, and a collecting and aligning system for arranging the wieners to receive sticks that form a handle for the finished product. The sticks are inserted into the wieners, and the stick impaled wieners are moved through a coating bin where batter is applied. They then progress to a fry tank containing hot grease where they are cooked. Preliminary heaters are positioned near the loading device and the collection and aligning system to bring the temperatures of the wieners up to around 80° Fahrenheit prior to insertion of the sticks, application of the batter, and introduction to the fryer. The method for utilizing the apparatus is included and enables the product to achieve faster cooking times and higher production by applying heat at at least two locations to the wieners as they move toward the fry tank for cooking.

Abstract: A black edible flat film based on collagen with a wall thickness of up to 40 microns that comprises (a) a collagen substrate, and (b) at least one black pigment and wherein the concentration of said pigment is between 2% and 40% by weight based on dry collagen in order to meet the requirements of suppleness and non-transparency. These films are useful in the manufacture of foodstuffs having a black outer coating.

Abstract: A method and means for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20.degree. C. is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 25%.

Abstract: Stabilized, dilutable liquid smoke compositions are disclosed. The stabilized liquid smoke compositions contain a liquid smoke composition, an inorganic salt, and, optionally, an inorganic mineral acid, preferably phosphoric acid, such that the weight ratio of organic compounds to inorganic compounds is sufficient to provide an initial % T at 590 nm of at least about 95.5%. The stabilized liquid smoke compositions are essentially free of dissolved tar, and, therefore, are water dilutable without forming a tar precipitate.

Abstract: A method for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20.degree. C. is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 255.

Abstract: A method of improving the efficiency of an animal to convert feed into desirable body tissue involves feeding the animal feed particles having an inner core of nutrients and an outer layer containing a conjugated fatty acid or an antibody that can protect the animal from contacting diseases that can adversely affect the animal's ability to grow or efficiently convert its feed into body tissue.

Abstract: A pet chew comprised of an inner bone or bone-like core, and at least one outer edible tubular wrapper layer composed of dried animal viscera or other tubular food product compositions.

Abstract: A hollowed pet treat for medicating a pet is provided including a vial constructed entirely of an edible product and defining an interior space and an open top. Next provided is a cap formed entirely of the edible product for being removably coupled to the open top of the vial for containing a predetermined medicine within the interior space.

Abstract: The invention seeks to obtain a collagen film with improved extensibility characteristics, preventing or diminishing the structural rigidity of collagen films of this kind. This purpose is achieved by providing such collagen with an oily additive, such as oils or fats, thereby rendering such films suitable to be used in ham stuffing machines. This beneficial effect is obtained when the addition of oily additives lies between 1 and 60% of the collagen contents measured as a dry extract of the film.

Abstract: Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts of the crosslinks satisfy the ratio: (Pyrid+DHLNL)/HHL=0.4-6. Collagen blends with these crosslinking ratios make excellent casings with improved properties for food products, particularly sausages.

Abstract: Edible foodstuff wrapping foil comprises collagen wherein the foil contains finely powdered spices as an integral ingredient.

Abstract: A method of improving the efficiency of an animal to convert feed into desirable body tissue involves feeding the animal feed particles having an inner core of nutrients and an outer layer of fat containing antibodies which can protect the animal from contacting diseases that can adversely affect the animal's ability to grow or efficiently convert its feed into body tissue.

Abstract: A collagen food wrapping comprising collagen extruded into a film. The collagen contains a smoke component which is encapsulated with an encapsulating material which will release the smoke component during curing or cooking and prior to consumption thereof. The invention further includes a collagen slurry containing an encapsulated liquid smoke component and a method for manufacturing a wrapped food product by extruding the slurry onto a surface of the food product to form such a film.

Abstract: The method for linking a strand of an elongated coextruded meat emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along the length of the strand. The link points are surrounded by an edible linking material capable of holding the link points in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60.degree. C. After cooking, the link strand is then subjected to a water based rinse at a temperature of less than 60.degree. C. wherein the linked material will dissolve and will be removed from the strand. The preferred linking material is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.