A dispersion of cellulose fibers, a method of preparing the same and uses thereof. The dispersion is produced by providing a cellulose feedstock comprising cellulose fibers; by providing a mixture of an ionic liquid and a protic antisolvent for cellulose as a dispersion medium, the ionic liquid being selected from the group of protic salts of superbases capable of dissolving cellulose; and by mixing said cellulose feedstock into said dispersion medium so as to disperse the cellulose fibers therein to form a dispersion which is stable for at least 24 hours at room temperature. The dispersion can be used as an additive of cellulose pulps for making of fibrous products.

The present invention relates to a method of manufacturing a cellulosic film (cellulose film), particularly a cellulosic food packing film, especially a detectable cellulosic film, which cellulosic film comprises detectable particles incorporated therein, as well as to the cellulosic film thus produced and to its applications and usages (i.e. its use).

The invention is directed to synthetic food casings made from specific polyvinyl alcohol grades containing carbonyl groups, preferably in admixture with other polymers, as well as processes for using such synthetic food casings.

A coextruded, multi-layered, water vapor-impermeable, tubular, and seamless food casing having at least three layers is provided. The layers include at least one porous layer having a porous food contact side suitable for transferring food additives having a porous food contact side, at least one carrier layer based on at least one aliphatic and/or partially aromatic (co-)polyamide, and at least one water vapor-impermeable layer. At least one adhesive layer including an adhesion-promoting component is arranged between the adjoining layers or an adhesion-promoting component is contained in one or more of the water vapor-impermeable layer(s). At least one porous layer includes an aliphatic (co-)polyamide and a hydrophilic (co-)polymer having a mean molar mass M.sub.w of at least 8000 Da. A method for producing the food casing is provided. The food casing is used as an artificial sausage casing, especially, for cooked or boiled sausage.

An edible film useful for applying a flavoring additive to a food item is disclosed. The edible film generally includes an edible carboxymethyl cellulose film-forming resin and an edible plasticizer. The carboxymethyl cellulose film-forming resin is preferably a blend of two different carboxymethyl celluloses having different molecular weights. The edible film preferably includes additional additives, for example an edible surfactant and an edible tackifier. The edible film can suitably accept a food flavoring ingredient to form a flavored film that can be used to apply a flavor to a food item.

This invention relates to an alginate composition for coating food products, in particular cooked meat 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.

Release agent compositions for treating food netting include hydrophilic (e.g., acidic) and hydrophobic (e.g., surface active amphiphilic modifier, oil) components that both enhance the releasability of a food product from the treated netting material. The acid of the release agent composition denatures proteins along an outer surface of the food article, forming a skin of insolubilized proteins between the netting material and the remainder of the food product. This protein skin, along with the oil, if present, and a surface active amphiphilic modifier of the release agent, inhibit absorption and/or adsorption of hydrophilic food proteins from the food product into or onto the netting, which inhibits strong mechanical binding between the netting and the food product. Subsequent release of the netting from the food product is relatively easy, without damaging the food product itself. Related articles and methods are also disclosed.

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.

Edible cellulosic casings comprise cellulose and at least one modifier comprising at least one polysaccharide. The at least one modifier is substantially evenly distributed with the cellulose throughout a casing material of the edible cellulosic casing. A composition useful for an edible cellulosic casing comprises regenerated cellulose and at least one non-cellulose hydrophilic polysaccharide dispersed in the regenerated cellulose. The regenerated cellulose composes at least 50 wt. % of the composition. A method for forming an edible cellulosic casing comprises forming a cellulose solution and forming a modifier solution comprising at least one polysaccharide dissolved therein. The modifier and cellulose solutions are mixed to form a mixture from which the edible cellulosic casing is made. Edible cellulosic casings, as disclosed, may be consumed along with an encased foodstuff or other material for ingestion.

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.