Smoke colored food casing and method of producing same by use of

Details Smoke colored food casing and method of producing same by use of Smoke colored food casing and method of producing same by use of

1978-01-27

1979-10-16

Lindsay, Jr., Robert L.

Food or edible material: processes, compositions, and products

Meat filled casing, sausage type

1381181, 426129, 426135, 426140, A22C 1300

Patent

active

041713818

ABSTRACT:
A tubular food casing is treated with an admixture of an albumin and a Maillard reaction product of an amino acid and a reducing sugar to provide a casing that is suitable to impart a smear resistant brown smoke color coating to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a Maillard reaction product.

REFERENCES:
patent: 2346417 (1944-04-01), Cornwell et al.
patent: 3151990 (1964-10-01), McKnight
patent: 3360383 (1967-12-01), Rose et al.
patent: 3533808 (1970-10-01), Cameron et al.
patent: 3943262 (1976-03-01), Winkler
Science of Meat and Meat Products, Price et al., 2nd Ed., 1960 W. H. Freeman & Co., pp. 460-461.
Caramel-Part I The Browning Reactions, Greenshields et al., Process Biochemistry, Dec. 1972, pp. 11-16.
J. Agr. Food Chem., vol. 22, No. 5, 1974, pp. 796-800, Wolfrom et al.

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