Smoke permeable food casing based on polyamide and water...

Details Smoke permeable food casing based on polyamide and water... Smoke permeable food casing based on polyamide and water...

2004-01-20

2010-11-23

Miggins, Michael C (Department: 1782)

Stock material or miscellaneous articles

Hollow or container type article

Flexible food casing

C428S036900, C428S036920, C428S474400, C428S474700, C428S474900

Reexamination Certificate

active

07838094

ABSTRACT:
The invention relates to a smoke-permeable, moisture-resistant, tubular, biaxially oriented, preferably also heat set food casing containing a mixture of at least one aliphatic (co)polyamide and at least one water-soluble synthetic polymer, and having a water vapor transmission rate of between 40 and 200 g/m2·d. The water-soluble polymer is preferably a polyvinyl alcohol. Optionally, the mixture also contains additives which influence the optics, haptics, moisture storage capacity and peeling behavior. The casing is preferably tubular and seamless and is produced by extrusion of a corresponding thermoplastic mixture. The inventive casing is preferably used as an artifical sausage casing, especially for smokeable scalded-emulsion sausages.

REFERENCES:
patent: 4611019 (1986-09-01), Lutzmann et al.
patent: 5747124 (1998-05-01), Pophusen et al.
patent: 0 217 069 (1987-04-01), None
patent: 62-132952 (1987-06-01), None
patent: WO 94/16020 (1994-07-01), None
patent: WO 02/082913 (2002-10-01), None
patent: WO 02/094023 (2002-11-01), None
patent: WO 03/073861 (2003-09-01), None
patent: WO 03/073862 (2003-09-01), None
G. Effenberger, Wursthüllen—Kunstdarm “Sausage casings, artificial skins”, Holzmann-Buchverlag, Bad Wörishofen, 2ndEdition [1991] pp. 21-27.

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