A system and method for processing a coextruded meat product including a casing enclosing a meat batter after brining in which a heated, high velocity air stream is applied to the coextruded meat product thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product. This system and method can further improve the ability for a liquid coating to be added to the coextruded meat product in a non-drenching manner because of the superior surface preparation of the casing by the jets.

This invention relates to an alginate composition for coating food products, in particular fresh, skinless food products such as sausages, and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.

The present invention relates to a process to obtain a round shaped collagen casing and to the casing obtained by the process, which is based on a post rounding of a straight collagen casing by controlled heat shrinking.

An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.

A description is given of a tubular food casing having a fiber layer on the inside and having two or more polymer layers. The polymer layers include a first continuous polymer layer (A), with which the inner fiber layer or nonwoven-web layer is coated on the side of the tubular casing facing away from the inside, and completely covers the layer, and at least one polymer layer (B), and a monoaxially or biaxially oriented film based on polyamide and/or copolyamide. At least two of the polymer layers are joined to one another directly by a layer of adhesive. The inner fiber layer may absorb colour, smoke, aroma and/or flavour substance(s), such as liquid smoke or caramel, store these substances and transfer them to a food located within the casino. The casing is suitable as artificial sausage casing, especially for cooked-filling and scalded-emulsion sausage.

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

A process for manufacturing a tubular film such as an edible casing film or a packaging film. The process includes the steps of providing a preblended powder composition containing a polymer matrix, a plasticizer, and water; feeding the preblended powder composition to an extruder; heating the preblended powder composition to a temperature above 100 degrees Celsius for a sufficient time to fully hydrate the polymer matrix and to convert the powder composition to a flowable mass; and extruding the flowable mass through a tubular die of the extruder to form the tubular film. The tubular film comprises: about 40-75 wt % polymer matrix; about 10-35 wt % plasticizer; and about 10-35 wt % water. The polymer matrix component is fully hydrated under the temperature, pressure and shear conditions inside the extruder, and may have a component which is only fully hydrated at temperatures above about 100 degrees Celsius.

The present invention relates to cellulose casings, whether reinforced or not, capable of transferring color to the product stuffed therein. These casings contain a food dye transferable to the stuffed product during processing. The present invention also relates to the method of obtaining the casing and the product stuffed in said casing.

A method for preparing an aqueous coating composition to be applied by co-extrusion around a food preparation and contacted with a gelling agent, such as calcium chloride, to form a shell around the food preparation. After mixing at least the water and the alginate of the composition, the mixture is exposed to a high pressure of at least 1400 bar, for example at least 1800 bar, for at least 0.1 second.

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.