摘要:
The invention relates to a food casing made of a thermoplastic blend, which comprises at least one aliphatic polyamide and/or copolyamide and/or at least one aliphatic and/or partially aromatic copolyamide containing glycol and/or polyglycol units, in addition to at least one inorganic and/or organic filler. The casing has a maximum surface roughness Rmax of between 7 to 60 μm and a water vapor permeability of at least 50 g/m2·d. Said casing thus has a particularly matt, rough, extremely natural surface structure. The casing is produced by extrusion with the aid of an annular-shaped die and subsequent blow moulding or biaxial stretch orientation. It is suitable for use as an artificial sausage casing, in particular for raw sausage, such as salami.
摘要翻译:本发明涉及一种由热塑性共混物制成的食品外壳,其至少包括至少一种脂族聚酰胺和/或共聚酰胺和/或至少一种含有二醇和/或聚二醇单元的脂族和/或部分芳族共聚酰胺, 一种无机和/或有机填料。 壳体的最大表面粗糙度R max max为7至60μm,水蒸气渗透率为至少50g / m 2 .d .d。 因此,所述壳体具有特别无光泽,粗糙,非常自然的表面结构。 外壳通过借助于环形模具挤出和随后的吹塑或双轴拉伸取向制造。 它适用于人造香肠肠衣,特别是生香肠,如萨拉米香肠。
摘要:
The invention relates to a single- or multi-layered food casing, made from a thermoplastic mixture which comprises at least one aliphatic polyamide and/or copolyamide, at least one or more synthetic water-soluble polymers and at least one organic and/or inorganic filler. The skin has a water vapor permeability, as determined according to DIN 53122, in the non-oriented, monoaxially or biaxially oriented state of 50 to 1500 g/m2·d. The food casing is particularly suitable for use as an artificial sausage casing, particularly for raw sausages.
摘要:
The invention relates to a single- or multi-layered food casing, made from a thermoplastic mixture which comprises at least one aliphatic polyamide and/or copolyamide, at least one or more synthetic water-soluble polymers and at least one organic and/or inorganic filler. The skin has a water vapor permeability, as determined according to DIN 53122, in the non-oriented, monoaxially or biaxially oriented state of 50 to 1500 g/m2·d. The food casing is particularly suitable for use as an artificial sausage casing, particularly for raw sausages.
摘要翻译:本发明涉及由热塑性混合物制成的单层或多层食品外壳,其包含至少一种脂族聚酰胺和/或共聚酰胺,至少一种或多种合成水溶性聚合物和至少一种有机和/或无机 填料。 根据DIN 53122测定,皮肤具有50至1500g / m 2的非取向,单轴或双轴取向状态下的水蒸汽渗透性。 食品外壳特别适用于人造香肠肠衣,尤其适用于原料香肠。
摘要:
The invention relates to a biaxially drawn multilayer tubular film consisting of at least five layers, in which the external and two other layers contain aliphatic (co)-polyamide in a quantity equal to or greater than 50% by weight and are differently assembled. The inventive tubular film is produced by coextrusion and, thereby is seamless. Said tubular film can be used in the form of food product packagings, in particular as synthetic sausage casing.
摘要:
The invention relates to a biaxially drawn multilayer tubular film consisting of at least five layers, in which the external and two other layers contain aliphatic (co)-polyamide in a quantity equal to or greater than 50% by weight and are differently assembled. The inventive tubular film is produced by coextrusion and, thereby is seamless. Said tubular film can be used in the form of flood product packagings, in particular as synthetic sausage casing.
摘要:
A section of a tubular foodstuff casing closed at one end with an end with a flat transverse seam, wherein the casing comprises a heat-sealable polymer material, or has a layer or a coating thereof on an inner side thereof, or wherein the casing comprises (i) uncoated or coated textile material, (ii) knitted material and/or, (iii) nonwoven, or non-fiber-reinforced or fiber-reinforced cellulose, where said flat transverse seam comprises a jointing seam comprising a sealed seam and/or a adhesive seam.
摘要:
A tube-shaped food wrapper is disclosed, particularly a sausage wrapper, comprising at least two layers. The inner layer facing the food is provided with a matrix made of an organic, thermoplastic polymer material and a powdered organic filler which is embedded therein and contains a food additive that can be transferred to the filling material. The organic filler preferably consists of a carrageenan powder while the food additive preferably consists of a liquid smoke. At least one additional layer has barrier properties, i.e. is provided with a reduced permeability to water vapor and/or atmospheric oxygen. Layers based on polyolefin or polyamide are particularly suitable for the addtional layer(s).