Abstract: A tubular casing for use with food products which includes knitted stockinette, longitudinal threads and circumferential spiral threads that are held to stockinette by stitches located along the length of the casing. Each thread comprises an elastic thread formed from an inextensible yarn spirally wrapped around the outside of a rubber thread. As thread is stretched, the rubber thread extends and the helix angle of the spirally wrapped yarn reduces to the point where the yarn approximates a straight line. The inextensible yarn resists further stretching beyond this point. This point is the elastic limit for thread and it can be adjusted by varying the helix angle during manufacture of the elastic thread. Threads therefore allow the casing to be filed to a predetermined maximum diameter and result in the filled casing having a constant diameter throughout its length.

Abstract: Tubular, biaxially stretched, heat shrinkable multilayer film food casings comprising inner and outer polyamide layers on either side of a core layer of EVOH surrounded by an inner and outer adhesive layer, and a coextrusion process for making the film.

Abstract: A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester.

Abstract: The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume and has a pH within a range of 8 to 9. The present invention also comprises a HRC gel having a lignin concentration of at least about one (1)% by weight, and a water retention capacity of about 25 to at least about 56 g H2O/g dry HRC.

Abstract: A multilayer film, which is particularly suited to packaging of cheese on a Hayssen® RT packaging machine, has a first layer comprising cyclic olefin copolymer having a glass transition temperature of at least 125° C., and a second layer comprising at least one member selected from the group consisting of cyclic olefin copolymer having a glass transition temperature of at least 125° C., polyamide, polyester, and polystyrene. The first and second layers are on opposite sides of a tensile axis of symmetry of the film. The film exhibits from 0 to 45 degrees of transverse edge curl, a yield point of at least 1200 psi at a temperature of 85° C., and an elongation at break of from 0 to 300 percent at 85° C.

Abstract: A food casing having an internal surface coating of a dried aqueous emulsion including at least one polyglyceryl ester. The polyglyceryl ester in the coating covers the internal surface of the food casing in an amount of from about 200 to about 1200 mg per square meter. The polyglyceryl ester may be almost any polyglyceryl ester having from about 1 to about 4 ester groups formed with carboxylic acids having from about 6 to about 18 carbon atoms. The polyglyceryl ester may for example be selected from triglyceryltetraoleate and triglycerylmonooleate. The food casing has superior meat release characteristics in certain applications.

Abstract: A multilayer film includes a first layer comprising an amorphous polymer that exhibits a glass transition temperature, and a second layer forming an exterior layer of the multilayer film and comprising a sealant material capable of forming a heat-seal, the sealant material comprising a polymer that exhibits a melting point. The glass transition temperature of the amorphous polymer is greater than the melting point of the sealant material by at least about 45 degrees centigrade.

Abstract: The invention concerns a biaxially stretched and thermoset tubular seamless single- or multi-layered foodstuff skin wherein the layer, or, a multi-layered skin wherein at least one of the layers, contains a block copolymer with “hard” aliphatic polyamide blocks and “soft” aliphatic polyether blocks, the block copolymer corresponding to one of formulae (I) to (III), Ea—(NH—[CH2]x—CO)m—Xa—(A—O)n—A Xa—(CO—[CH2]x—NH)m—Ea (I), (II), —[X—(CO—[CH2]x—NH)o—Y—X—(A—O)p—A]-(III). The invention is particularly suitable as a skin for a sausage which is to be boiled or heated in water, and does not form folds when the filling is introduced manually, with no or only slight pressure.

Abstract: This invention relates to a coextruded biaxially stretched tubular film for the durable and crease-free covering of goods packaged in the liquid or pasty state, in particular foodstuffs such as sausage-meat for boiling or cooking or soft cheese, which are heated during and/or after they are packaged.

Abstract: The invention relates to edible molded bodies in the form of a flat or tubular film based on plastifiable biopolymers, the cleavage products or derivatives thereof and/or synthetic polymers from natural monomers, characterized in that they are produced according to a method comprising the following steps: a) the biopolymers, cleavage products or derivatives thereof and/or synthetic polymers are mixed with at least one edible plasticizer, at least one lubricating agent and at least one cross-linking agent, b) the mixture thus obtained is melted into a thermoplastic material, c) said material is extruded and d) the product obtained by extrusion is calendered and/or stretched or blown and deformed into the edible molded body. The molded bodies cited in the invention are suitable for use as food wrappers for sausages and boiled ham, and are particularly suitable for use as seamless sausage casings.

Abstract: The present invention provides a packaging material of single multi-layer type including at least one layer of plastic having improved light barrier properties, and which layer of plastic includes particles of carbon black and wherein the plastic layer containing the carbon black further includes mineral particles substantially uniformly distributed within the plastic material of that layer in a quantity between about 3% and 80% of the total weight of the layer. The packaging materials have superior light barrier properties over similar materials in the art, and can be used to enhance the packaging and storage of light-sensitive food products.

Abstract: A film includes a core layer having an amorphous polyamide; two intermediate layers, disposed on opposite surfaces of the core layer, including a semicrystalline polyamide; two adhesive layers, each disposed on a surface of the respective intermediate layer, including a polymeric adhesive; and two outer layers, each disposed on a surface of a respective adhesive layer, including an ethylene/alpha olefin copolymer, propylene homopolymer, or propylene/alpha olefin copolymer; and a second outer layer, disposed on a surface of a respective adhesive layer, including amorphous polyamide, semicrystalline polyamide, ethylene/alpha olefin copolymer, propylene homopolymer, or propylene/alpha olefin copolymer. The film can alternatively have a core layer including a polymeric adhesive, and two intermediate layers each having an amorphous polyamide. A method of packaging a product using these films, and a package, are also disclosed.

Abstract: A fiber-reinforced sausage casing having a non-stick coating on its interior surface is described. In particular, the coating on the interior surface of the sausage casing includes the following four active components: a chromium-fatty acid complex; a fatty diketene; a polyamine-polyamide-epichlorohydrin resin; and a cellulose ether. The weight ratio of (i) the chromium-fatty complex and diketene to (ii) the polyamine-polyamide-epichorohydrin resin is greater than or equal to 5:1. The sausage casing may be used to contain scalded-meat emulsion sausage, raw sausage and cooked ham.

Abstract: 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 lateral edges of the film are overlapping to a certain extent, shirred or wrinkled in the manner of an accordion to form folds perpenicular 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: A casing for containment of a proteinaceous product during or following processing is described. The casing has controlled porosity which permits close control of product drying with protein retention, providing good product color and surface texture, patterned and/or shaped products, high protein content and high peelability. The casing is a hollow tubular laminate of an outer lamina having high strength and, optionally, surface pattern-producing capability, and an inner laminate of controlled porosity which is permeable by vapors and, in most cases, also aqueous and organic liquids, but which is not permeable to solids such as proteins or fats. The laminae are adhered by an adhesive (preferably thermally activated) or by surface interlocking. Accessory materials such as liquid flavorants, colorants, release agents and anti-microbial agents can be incorporated into the laminae and from there imparted to the product. Applicable proteinaceous products include meat, poultry, seafood, soya and cheese.

Abstract: Packaging envelope or packaging bag consisting of at least two plies, of which the one ply is elastic and the other ply is a gas-barrier layer. The inner ply can consist of a food-compatible material, so that foods, in particular meat, can be placed in the packaging envelope or the packaging bag. For packaging, the envelope is expanded and the object then inserted. After the insertion, the envelope contracts through its flexibility in the direction of the center line of the envelope and automatically presses the air present between object and envelope out of the packaging. In the packaging of shapable objects, in particular meat, the envelope presses these objects, in particular the meat, simultaneously into an at least approximately circular cross-sectional shape through the exerted radial forces. The gas-barrier layer prevents the entry of air through the envelope material even for a lengthy storage period.

Abstract: The invention relates to a film which is produced form a thermoplastic polymer mixture containing the following: a) thermoplastic starch and/or a thermoplastic starch derivative and b) at least one polyester urethane, with the weight ratio a):b) being in the range from 75:25 to 5:95, and the surface-related degree of stretching the film being 2 to 70. The polyester urethanes forms a matrix in the mixture and the thermoplastic starch or a thermoplastic starch derivative being distributed in a microdispersion in the form of particles with a diameter dp of 0.05 to 30 &mgr;m. The invention also relates to a method for the inventive film and its use as a packaging film, especially for artificial sausage skins.

Abstract: A structural reinforcement for a hollow member comprising a rigid reinforcing member having a shape that substantially conforms to the cross section of the section of the hollow member to be reinforced with an expandable adhesive material over at least a portion of the surface of the rigid reinforcing member sufficient to bond the reinforcing member to at least two nonparallel internal surfaces of the structure.

Abstract: The invention relates to a single- or multilayer shirred stick packaging casing in the form of a shirred stick based on synthetic or natural polymers which has a high shirring density of up to 1:500 at a length of the shirred stick of from 10 to 200 cm, and to a process for producing the packaging casing.

Abstract: A multilayered packaging film having good antifog performance that is suitable for use in food packaging. The multilayered film comprises an outer film attached to an inner film, which outer film is a combination of a first nylon layer, an ethylene vinyl alcohol layer attached to a surface of the first nylon layer and a second nylon layer attached to the ethylene vinyl alcohol layer. The inner film is a combination of a third nylon layer having a silicone oil on a first surface of the third nylon layer, and a sealant film on a second surface of the third nylon layer, attached either directly or via an intermediate adhesive layer. An antifog composition is either contained within the sealant film or is coated on a surface of the sealant film opposite the third nylon layer. The silicone oil effectively blocks the migration of the antifog composition into an adjacent nylon layer when the multilayered film is stored in roll form.

Abstract: A cross-laminate web is formed of two oriented films, the films being arranged so that the main direction of orientation of the first film (A) generally follows the longitudinal direction (D) of the web and the main direction of the second film (B) is perpendicular (F) to that direction. The coefficient of elasticity of the material of the first film, in an unoriented state, is at least 115% lower than that of the material of the second film, and the heat shrinkability of the first film is greater than that of the second film. Bags formed from the cross-laminate have heat seals with improved shock peel strength.

Abstract: A seamless cellulose-based tubular film is produced by extruding an aqueous N-methylmorpholine N-oxide (NMMO) spinning solution through a ring die. The tubular film comprises at least one protein, at least one filler and, if appropriate, a stabilizer. The tubular film passes through a spinning bath 3 in which it is turned around and, after its exit from the spinning bath it passes through a wash device 25, 26, a plasticizing device 27 and a dryer 28.

Abstract: A tubular food casing of a tubular cellulose film precipitated from a viscose solution having a viscosity of from about 55 to about 90 ball seconds, where the ball has a density of 8 g/cc and a radius of 0.316 centimeters at a drop of 20 centimeters, and where the solution contains at least eight and one-half weight percent of cellulose. The cellulose has a DPv of from about 300 to about 525 and the cellulose film has a dry film thickness of from about 0.015 mm to about 0.040 mm, a dry burst pressure in excess of 40 cm Hg, per 0.01 mm of dry film thickness, and a rewet burst pressure in excess of 5 cm Hg per 0.01 mm of rewet film thickness.

Abstract: The invention relates to a smoke-permeable, seamless, tubular, polyamide-based food casing, comprising a mixture consisting of an aliphatic polyamide and/or an aliphatic copolyamide, an aliphatic and/or partially aromatic polyamide and/or an aliphatic and/or partially aromatic copolyamide, which is modified with glycol or polyglycol, and a bubbling agent. The casing contains bubbles or vacuoles which distinctively improve smoke permeability. Said casing is particularly suitable as artificial casing for smoked sausages.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A tubular food casing of a tubular cellulose film precipitated from a viscose solution having a viscosity of from about 55 to about 90 ball seconds, where the ball has a density of 8 g/cc and a radius of 0.316 centimeters at a drop of 20 centimeters, and where the solution contains at least eight and one-half weight percent of cellulose. The cellulose has a DPv of from about 300 to about 525 and the cellulose film has a dry film thickness of from about 0.015 mm to about 0.040 mm, a dry burst pressure in excess of 40 cm Hg, per 0.01 mm of dry film thickness, and a rewet burst pressure in excess of 5 cm Hg per 0.01 mm of rewet film thickness.

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: The present invention relates to oriented or hot-blown shrink films which may be manufactured from by a number of processes. The oriented films may be manufactured by double bubble, LISIM, tape bubble, trapped bubble or tenter framing processes. The films of the present invention are useful as a shrink film to package and label a variety of products. The films exhibit a high degree of MD shrinkage in a very controlled and consistent manner while providing a number of other positive characteristics such as optical clarity, puncture and abrasion resistance, controlled gauge, and superior web winding and handling characteristics. The shrink control layers of the films of the present invention contain a modifier component selected from plastomers and/or metallocene catalyzed ethylene-propylene copolymers and blends thereof.

Abstract: The invention relates to cellulose casings for food products and more particularly to pigmented tubular cellulose casings and to a method for the manufacture thereof. In the method for the manufacture of pigmented cellulose casings perylene tetracarboxylic acid pigment, in admixture with an additional pigment/pigments, is incorporated in the casing in order to produce a casing, which when stuffed with food products, produces the appearance of the product being naturally smoked, mahogany colored or any shade of red color. The additional pigment is selected from the group comprising (-phthalocyanine, diazo and monoazo pigments. The pigmented cellulose casing comprises 0.4-4 wt %, preferably 1-2 wt % of perylene tetracarboxylic acid.

Abstract: The laminated film of the present invention comprises: an outermost layer (A) comprising a polybutylene terephthalate homopolymer, a polybutylene terephthalate copolymer or a mixture of the polybutylene terephthalate homopolymer and the polybutylene terephthalate copolymer; and an innermost layer (B) comprising a heat-sealing resin, the outermost layer (A) having a shape factor of not less than 2.2, which shows a peak shape of Raman spectrum thereof and is represented by the following formula (1): Shape factor=La/Lb  (1) wherein La and Lb represent peak widths being present on higher- and lower-frequency sides, respectively, relative to a perpendicular line drawn from a peak top to a base line formed by a tangent line taken before and after the peak based on carbonyl stretching vibration, and being taken along a horizontal line at a height corresponding to one half of an intensity of the peak. The laminated film is prevented from being curled upon heat-sealing.

Abstract: Herein is disclosed an oxygen scavenging composition, comprising an oxygen scavenging polymer comprising units having structure I: wherein R is selected from the group consisting of —H and —C1-C6 alkyls and n is an integer greater than or equal to 1; and an oxidation catalyst. The oxygen scavenging polymer can be used to form an oxygen scavenging packaging article.

Abstract: A method for packaging food, which comprises packaging food in an at least eight-layer co-extruded, adhesive free and EVOH-free thermoformable film comprised of polyamide, polyolefin, and/or copolymers based on olefins, wherein the film has a first outer layer comprised of polyamide, a second outer layer comprised of a polyolefin or olefin copolymer and the film does not delaminate at temperatures between 50° C. and 150° C.

Abstract: A substance encapsulation system capable of being apertured under a tensioning force comprises a first web and a second web. A powdered, granular, particulate, or gel substance can be disposed between the first and second webs. Upon application of a sufficient force having a vector component parallel to the transverse axis, the bond site fractures to form a corresponding aperture to facilitate exposure of the substance. Alternatively, a central layer may be disposed between at least a portion of the first and second webs. The central layer may carry a substance to be exposed or the central layer may be a dissimilar material from the first and second webs.

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: A stretch film presenting controlled permeability to gases, manufactured by process of balloon co-extrusion and consisting of outer layers (S2)of stretchable polymeric material and by one or two inner barrier layers (S3) of a EVOH based polymeric matrix, which is made stretchable by the addition of a suitable plasticizer in such a percentage as to conciliate the stretchability with the desired barrier effect, said layers of different material being reciprocally secured by means of layers (S4) of adhesive material. The polymeric matrix which forms the barrier material and the plasticizer are intimately mixed inside a double-screw corotating extruder, immediately before the phase of co-extrusion, through a premelting of the polymeric matrix and the subsequent injection of the plasticizer in liquid phase.

Abstract: The present invention relates to a tubular food casing based on cellulose hydrate which is impregnated and/or coated on its inner surface with a release preparation. The release preparation comprises (a) at least one reactive hydrophobicizing component, (b) at least one non-reactive release component and (c) at least one oil component and/or lecithin component.

Abstract: The present invention provides a food casing that is coated with a composition which offers a wide application range in respect of easy peelability from goods of various compositions. It is also an object of the invention to provide a process for producing a food casing.

Abstract: The invention relates to a method of manufacturing tubular films from a solution of a mixture if cellulose and proteins by extrusion blowing the solution over an air gap into a precipitation bath, and to the films produced with this method and their application.

Abstract: Novel articles and packages are disclosed. Disclosed is the non-invasive use of a luminescent compound to detect and measure concentrations of oxygen dissolved in solids, particularly polymeric materials present in multi-layered packaging materials. The measurement is made independent of the oxygen concentration of the surrounding atmosphere. The invention is especially useful as a quality assurance check to verify oxygen scavenger activation during the assembly of modified atmosphere and vacuum packages. A solid article includes a film including an oxygen barrier layer; and a layer including an oxygen scavenger; and a patch including an oxygen barrier; and an oxygen indicator including a luminescent compound; wherein the patch is adhered to the film; and wherein the oxygen indicator is disposed between the oxygen barrier of the patch, and the oxygen barrier of the film. A package, and a bottle, each having the oxygen indicator, are also disclosed.

Abstract: A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester.

Abstract: A laminate comprising first and second polymeric films. One of the films is heat shrinkable and the other of the first and second films is non-heat shrinkable. At least one of the first and second films has an oxygen permeance of no more than about 150 cm3/m2·atm·24 hours at 23° C. and 0% relative humidity. The first film comprises an outer layer which, even when untreated, has a surface energy of at least 0.034 J/m2, and at least about 10 weight percent of one or more polymers having a Vicat softening point of at least about 65° C. The first film outer layer forms a first outer surface of the laminate. The outer layer of the second film forms the second outer surface of the laminate. The laminate has an improved ability to be sealed about a forming shoe without necking down.

Abstract: The invention concerns flat or tubular cellulose-based foodstuff casings which are prepared by extruding (“spinning”) cellulose dissolved in N-methyl-morpholine-N-oxide by means of a nozzle with an annular gap. After extrusion, the casings are stretched transversely in ambient air by blow moulding, and are then treated with an NMMO-containing aqueous spinning bath. The tubular casings are particularly suitable as sausage casings. Cut open, they can also be used as flat foils.

Abstract: Disclosed is a method of forming a seamless, non derivatized cellulose tubular film having enhanced rewet shrinkage properties. The enhanced properties are provided by first drying a hydrated extruded tube of non derivatized cellulose gel at one inflated diameter to form a tubular film. The film is then moisturized while holding an inflated diameter smaller than the drying diameter.

Abstract: A tubular food casing based on regenerated cellulose, which casing may be fiber-reinforced, is coated on its inner surface with a copolymer which includes 50 to 84% by weight of vinylidene chloride units, 2 to 20% by weight of acrylonitrile units, 1 to 10% by weight of acrylic acid units, and 1 to 47% by weight of (C1-C18)alkyl (meth)acrylate units. The casing has high water vapor barrier and oxygen barrier characteristics. The shirring folds and lay-flat edges which result during the production and processing of the casing remain undamaged over long storage periods. The inner coating, in addition, shows no hot-water haze on simmering. The casing is particularly suitable as an artificial sausage casing.

Abstract: The invention relates to a single- or multilayer packaging casing in the form of a shirred stick based on synthetic or natural polymers which has a shirring density of up to 1:500 at a length of the shirred stick of from 10 to 200 cm, and to a process for producing the packaging casing.

Abstract: A thermoformable, multilayer, co-extruded adhesive-free and EVOH free film having an outer layer of polyamide and a second outer layer polyolefin, olefin copolymer or a mixture thereof, with inner polyamide and polyolefin or olefin copolymer layers, and layers of coupling polymer.

Abstract: A porous food casing consisting essentially of a film of food grade thermoplastic having a plurality of interconnected interstices therein. The interstices are defined by a porosity modifier selected from the group consisting of soybean oil, peanut oil, corn oil, glycerin, polyethylene glycol, monolaurate, mineral oil, polyoxyethylene, sorbitan monostearate, sorbitan monooleate and glycerol monooleate. The interstices are in a range of approximately 0.002 to 1 micron and the casing has a water vapor permeability in a range of about 1 to 1500 gms/m2/min.

Abstract: The sealability of a thermoplastic, mono- or multi-layer film having an irradiated sealing layer comprising a polyethylene and/or an ethylene-x-olefin copolymer with a density ≧0.915 g/cm3 is improved by corona treating said sealing layer. The integrity of the obtained sealed container is maintained under pasteurizing or cook-in conditions.

Abstract: The present invention provides a method of preparing a cellulose solution suitable for extrusion as a seamless tubular film by providing a pulp of substantially open-ended fibrillated softwood fibers having a mean fiber length less than 2.0 mm and then dissolving the pulp in a suitable solvent to produce the cellulose solution. In addition, the present invention provides a method of preparing a cellulose food casing from a cellulose solution of the present invention.

Abstract: A multilayerd, biaxially stretched tubular film having the following sequence of layers, |A|B|C|D|E|F|G|, is described. Inner layer A contains at least one member selected from the group consisting of aliphatic (co)polyamide and partially aromatic (co)polyamide. Core layer E, consists essentially of at least one member selected from the group consisting of aliphatic (co)polyamide and partially aromatic (co)polyamide. Outer layer G contains at least one member selected from the group consisting of aliphatic (co)polyamide and partially aromatic (co)polyamide. Interlayer C is polyolefinic, has water vapor barrier properties, and is interposed between inner layer A and core layer E. Interlayer C is directly attached to layer A via coupling layer B and to layer E via coupling layer D. Coupling layers B and F each independently contain a modified polyolefin.