31results about "Biaxially oriented sausage casings" patented technology

A process for producing a film having incorporated or applied thereon or therein an additive such as liquid smoke is provided wherein the film comprises a liquid absorbent layer and an impermeable layer. The films can be used for producing a tubular casing or shrinkbag.

The invention relates to a polymer-based casing for sausages which is designed to be used with uncooked meats such as chorizo. According to the invention, a polymer resin is mixed with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, in order to increase the permeability of the sausage casing. The resulting mixture can be stretched and oriented biaxially in order to produce a polymer-based sausage casing comprising a single layer, which can be used with uncooked meat in the form of sausages, such as chorizo, and which is specifically designed to enable the gas and moisture permeability which is necessary during the curing of uncooked meats in the form of sausages. The inventive polymer-based casing can also be used for cooked sausages by selecting a silicon-based barrier control agent which increases the gas and moisture barrier, thereby increasing the shelf life of cased sausages. The invention also relates to a method of improving the casing detachment capacity for cooked sausages involving the injection of a thin coating of a release agent into the sausage casing during the gathering process, without the addition of a surface active agent. The aforementioned release agent is a hydroxypropyl methylcellulose solution which creates a low-viscosity release agent which effectively improves the detachment capacity of any type of casing for sausages, but which is preferably used with the inventive polymer-based sausage casing.

A process for producing a film having incorporated or applied thereon or therein an additive such as liquid smoke is provided wherein the film comprises a liquid absorbent layer and an impermeable layer. The films can be used for producing a tubular casing or shrinkbag.

The present invention proposes for the first time a two-dimensional or tubular food casing or film with an at least seven-layered laminated structure, which has an EVOH layer as an oxygen barrier and in which the outer layer is formed by a high-temperature-resistant material such as PET, which apart from outstanding appearance-related properties also makes much higher further processing speeds (numbers of cycles) possible than previously known.

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

The present invention relates to a tubular, seamless, biaxially stretched, smoke-permeable and water vapour-permeable, colouristically neutral and transparent, single-layer food casing formed from a mixture including 50 to 95% by weight of aliphatic (co)polyamide, 3 to 40% by weight of at least one vinyl (co)polymer having units of N-vinyl-2-pyrrolidone and 1.5 to 7.0% by weight of at least one aliphatic diol and / or aliphatic polyol, based in each case on the weight of the mixture. The diol and / or polyol is homogeneously distributed in a matrix formed by the aliphatic (co)polyamide. The food casing is produced by an extrusion method with biaxial tube stretching and subsequent heat-setting. It is particularly suitable as synthetic sausage casing, especially for raw sausage, such as salami or mettwurst.

A tubular, seamless, water vapour permeable, smokable, biaxially draw-oriented and partially or completely heat-set food casing is provided having at least two layers based on thermoplastic polymers. At least one layer A, which does not form the inside layer, comprises a blend of aliphatic (co)polyamide and at least one hydrophilic polymer, while the inside layer I comprises a blend of aliphatic or isocyclic (co)poly amide and a block copolymer selected from polyether-amide, polyether-ester and polyether-urethane. The casing is produced by a tubular-film blowing process or a process with biaxial tubular-film draw-orientation. The casing is envisaged more particularly as synthetic sausage casing, especially for smoked raw sausage, such as salami.

The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and / or coloring and / or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and / or processing of the foodstuff.

The present invention provides edible tubular food casings, a method for producing said edible tubular food casings, compositions for forming said edible tubular food casings and the use of said edible tubular food casings for example as a sausage casing, which food casings are hot water and sodium salt resistant, stable at high temperatures, can be easily shirred and are ready to be stuffed with foodstuff, especially by meat, cheese or fish products, but also with vegetarian or vegan foodstuff.

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. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention.

A tubular, seamless, water vapour permeable, smokable, biaxially draw-oriented and partially or completely heat-set food casing is provided having at least two layers based on thermoplastic polymers. At least one layer A, which does not form the inside layer, comprises a blend of aliphatic (co)polyamide and at least one hydrophilic polymer, while the inside layer I comprises a blend of aliphatic or isocyclic (co)polyamide and a block copolymer selected from polyether-amide, polyether-ester and polyether-urethane. The casing is produced by a tubular-film blowing process or a process with biaxial tubular-film draw-orientation. The casing is envisaged more particularly as synthetic sausage casing, especially for smoked raw sausage, such as salami.

The present invention relates to a single-layer or multilayer tubular food packaging film that can be smoked, air-dried and peeled, in particular peeled in a fully automated manner, in particular a sausage casing, for smoked and / or air-dried sausage or meat goods, wherein the polymer-based food film is manufactured of a homogeneous molten plastic material in a (co-)extrusion film blow molding plant by means of (co-)extruded plastics supplied to a nozzle of a blow head and biaxially stretched in the triple-bubble process, the homogeneous molten plastic material being produced of a plastic blend of PS or a blend of various PSs and PVOHs and / or PEBAs. The present invention moreover relates to a method for the manufacture of the food film.

The present invention proposes for the first time a two-dimensional or tubular food casing or film with an at least seven-layered laminated structure, which has an EVOH layer as an oxygen barrier and The present invention proposes for the first time a two-dimensional or tubular food casing or film with an at least seven-layered laminated structure, which has an EVOH layer as an oxygen barrier andin which the outer layer is formed by a high-temperature-resistant material such as PET, which apart from outstanding appearance-related properties also makes much higher further processing speeds (nuin which the outer layer is formed by a high-temperature-resistant material such as PET, which apart from outstanding appearance-related properties also makes much higher further processing speeds (numbers of cycles) possible than previously known.mbers of cycles) possible than previously known.

The invention discloses a method for preparing a desktop flavored sausage which is convenient for preservation, and belongs to the technical field of sausages. Aldehydes were used to prepare casing films, and table-style sausages were prepared from the casing films. The mechanical strength of the casing film obtained by the present invention is good, the tensile strength has reached more than 22MPa, and the elongation at break has reached more than 27%; the water vapor transmission rate has reached 9.40g·mm / (m 2 ·h·kPa) or less; good adhesion to meat stuffing, peeling force above 0.25N.