Sausage casing with improved release coating

Abstract

Abstract THE INSIDE SURFACE OF GEL CELLULOSIC OR OTHER SAUSAGE CASING IS CONTACTED WITH AN AQUEOUS EMULSION CONTAINING (A) A HYDROPHOBIC MATERIAL WITH A REACTIVE FUNCTIONAL GROUP, SUCH AS EITHER A DIMER OF A FATTY KETENE, A FATTY ISOCYANATE, AN N-FATTY-IMINE OR A FATTY CHROMIUM COMPLEX, (B) A WATER-INSOLUBLE, MONOMERIC FATTY MATERIAL WITH A POLAR END GROUP AND HAVING AN HLB NUMBER FROM 1 TO 10, E.G. A FATTY ALCOHOL, FATTY AMINE, FATTY ACID, FATTY AMIDE OR FATTY ESTER, AND (C) AN AT LEAST PARTIALLY WATERSOLUBLE SURFACTANT HAVING AND HLB NUMBER GREATER THAN 7 AND GIVING A SURFACE TENSION LESS THAN 50 DYNES/CM2. AT 0.2% CONCENTRATION IN WATER, E.G. A PROPYLENE OXIDE OR ETHYLENE OXIDE ETHER ADDUCT. IN (A), (B) AND (C), THE FATTY SUBSTITUENTS ARE PREFERABLY OF ABOUT THE SAME CHAIN LENGTH. THE THREE INGREDIENTS OF THE EMULSION ARE USUALLY MODIFIED WITH A BUFFER SUCH AS SODIUM BIDARBONATE TO ADJUST AND MAINTAIN THE PH AND ARE SO PROPORTIONED AND CHOSEN SUCH THAT COATING PRODUCED ON THE INNER SURFACE OF THE CASING HAS A CONTACT ANGLE FOR DROPLETS OF WATER OF ABOUT 70*-90* AND A CONTACT ANGLE FOR OILS OF ABOUT 40*-70*. THE SURFACE PROPERTIES OF THE MEAT-CONTACTING SIDE OF THE COATED CASING, AFTER DRYING, ARE THEREBY MODIFIED SO THAT THE CASING CAN BE EASILY STRIPPED FROM THE SAUSAGE WHICH IS ENCASED THERE IN AND YET DOES NOT TEND TO CAUSE THE SAUSAGE TO FAT OUT.

Inventors

• 👤 Henry J Rose
• 👤 Albin F Turbak

Bibliographic Details