Abstract:
Edible foodstuff wrapping foils based on collagen are characterised in that they contain finely powdered spices as an integral ingredient. Also disclosed is a process for producing such foils.
Abstract:
A foil-shaped wound covering material based on collagen fibres, its laminates and a process for preparing the same are disclosed. The wound covering material essentially consists of insoluble, partially modified collagen characterized by the following parameters: 0.18 to 0.40 mmol/g amidated nitrogen; less than 5 (my)mol/g glucosamine and less than 5 (my)mol/g galactosamine; shrinking temperature from 45 to 60 C; isoelectric point from 4.3 to 60.0.
Abstract:
The invention concerns biodegradable storage or transport containers characterized in that they consist principally of collagen-fibre material, optionally with the addition of other hydrophilic, environmentally acceptable polymers, the proportion of collagen fibres, relative to the dry weight of the material, being at least 50 %.
Abstract:
The invention relates to edible collagen casings with a calibre of between 13 and 23 mm and a wall thickness of under 0.035 mm characterized in that immediately after extrusion they are produced by treatment with ammonia and a coagulating agent and a subsequent prior art bordering process. The invention also relates to a process for producing such collagen casings.
Abstract:
The invention relates to a gathered tubular foil section for wrapping and packaging meats and sausages, especially a sausage skin, with at least one end which takes the form of a hardened ring by means of adhesive bonding, sealing and/or compacting a few end folds. Such a formation of an end of a gathered tubular foil section prevents loose skin folds from hampering the insertion of the filler pipe into the open end during the filling process. The annular hardened end is preferably formed by heat-treating the end folds of the tubular foil material.
Abstract:
The invention concerns five-layer tubular polyamide film for wrapping and covering paste-form foodstuffs, in particular for use as sausage skins, the film being characterized in that it is made up of an inner and an outer layer made of the same polyamide material consisting of at least one aliphatic polyamide and/or at least one aliphatic copolyamide and/or at least one partly aromatic polyamide and/or at least one partly aromatic copolyamide, a middle polyolefin layer and two bonding-agent layers each made of the same material. The proportion of partly aromatic polyamide and/or copolyamide is 5 to 60 %, in particular 10 to 50 %, relative to the total weight of the polymer mixture of partly aromatic and aliphatic polyamides and copolyamides.
Abstract:
The invention concerns an air improver consisting of solid or liquid substances in a receptacle. The substances can be converted into the gaseous state and have an olfactory effect. The invention is characterized in that at least one wall of the receptacle is formed by a foil of collagen fibres.