# US 2018/0084792 A1 · End closure for an edible collagen casing and a method for obtaining thereof > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2018/0084792 A1 - Document ID: US20180084792A1 - Status: Published application - Kind: A1 - Application number: 15/563,482 - Filed: 2016-03-30 - Published: 2018-03-29 - Earliest claimed: 2015-03-30 - Applicants: Viscofan Technology Suzhou Co., Ltd. - Inventors: Ion Inaki GARCIA; Vicente ETAYO GARRALDA; Juan NEGRI - Web page: https://patentgrep.com/patent/US20180084792A1 ## CPC - A22C 11/12: Apparatus for tying sausage skins {; Clipping sausage skins (applying clips or binding material to package folds or closures, e.g. to twisted bag necks B65B51/04, B65B51/08)} - A22C 11/125: {by clipping; Removal of clips} - A22C 13/0006: {Apparatus for making artificial collagen casings (chemical aspects A22C13/0016)} - A22C 13/0016: {based on proteins, e.g. collagen} - B29L 2031/7174: {Capsules} - A22C: PROCESSING MEAT, POULTRY, OR FISH (preserving A23B; obtaining protein compositions for foodstuffs A23J1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C18/00; preparation of proteins C07K1/00) - B29L: INDEXING SCHEME ASSOCIATED WITH SUBCLASS B29C, RELATING TO PARTICULAR ARTICLES ## Abstract The invention relates to an edible tubular collagen film which has a closure at either of their ends. The closure is formed by an edible solid ring-like element which tightens the end portion of casing and seals the outlet of the same, in order to stop the filling mass upon beginning of a sausage stuffing process, whereby in such a process one can rescue the initial filled sausage for its further processing, whereafter the ring disappears. This edible closing element is characterized by being of an edible, and thermoplastic composition, which is preferably based on collagen or gelatine. The solid composition has a low melting temperature and becomes adhesive at fluid state onto the surface of a collagen film which contains a certain level of moisture. The strong cohesiveness of the material of said composition in the fluid state as well as the so narrow difference between its melting temperature and the temperature of solidification, makes that a welding of said material to be set very quickly. The closure can be made before or after the shirring of the collagen casing and the present invention provides also a process to perform such a closure by heat welding the closing element on the casing material. ## Claims ### Claim 1 Tubular casing for food made of an edible collagen film, having an end closure; said end closure consisting in a length of said casing whose section has been radially compressed toward its axis and/or twisted in such a way that said stretch of casing exerts the blocking of inner pathway therein; and where said stretch of compressed/twisted casing remains surrounded, fastened and tightened by a solid ring-like element which is thoroughly or partially welded to the surrounded portion of collagen casing, and wherein said ring is made up by a thermoplastic material which is characterized by being edible. ### Claim 2 (depends on 1) Tubular casing according to claim 1, wherein the tubular casing is shirred. ### Claim 3 (depends on 1) Tubular casing according to claim 1, wherein the thermoplastic material of the ring is an edible thermoplastic composition based on proteins, polysaccharides or a mixture thereof. ### Claim 4 (depends on 1) Tubular casing according to claim 1, wherein the thermoplastic composition of the closing ring, in the solid state, has a Young's modulus which lies in the range of 0.5 to 50 MPa, measured at environment conditions of 23° C. and 50% RH. ### Claim 5 (depends on 4) Tubular casing according to claim 4, wherein the thermoplastic composition of the closing ring has a fusion temperature (Tm) of between 40° C. and 98° C. ### Claim 6 (depends on 1) Tubular casing according to claim 1, wherein the thermoplastic and edible material of the closing ring is a non crosslinked and water soluble proteinic thermoplastic composition comprising a mixture of dry gelatine and a polyol, and wherein the content in weight of water is in the range of 0.5% to 15%; preferably between 1% and 5% and most preferably between 2% and 3% of the total weight of the composition. ### Claim 7 (depends on 6) Tubular casing according to claim 6, wherein the thermoplastic and edible material of the closing ring is a crosslinked and water insoluble composition. ### Claim 8 (depends on 6) Tubular casing according to claim 6, wherein said gelatine has a Bloom value higher than 150. ### Claim 9 (depends on 6) Tubular casing according to claim 6, wherein the polyol is glycerol. ### Claim 10 (depends on 6) Tubular casing according to claim 6, wherein the proteinic thermoplastic composition of the closing ring, in the solid state, has a Young modulus which lies in the range of 0.5 to 50 Mpa, measured at environment conditions of 23° C. and 50% RH. ### Claim 11 (depends on 6) Tubular casing according to claim 6 wherein the proteinic thermoplastic composition of the closing ring has a fusion temperature (Tm) of between 40° C. and 98° C. ### Claim 12 (depends on 1) Tubular casing according to claim 1, wherein the thermoplastic and edible material of the closing ring is a polysaccharide based thermoplastic composition comprising cellulose fibres, including microfibers and nano-fibres, admixed with other selected from the group of starch, methyl cellulose, hydroxyl-methyl cellulose, hydroxyl-propyl-methyl cellulose and mixtures thereof. ### Claim 13 (depends on 12) Tubular casing according to claim 12, wherein the polysaccharide thermoplastic composition of the closing ring, in the solid state, has a Young modulus which lies in the range of 10 to 50 MPa, measured at environment conditions of 23° C. and 50% RH. ### Claim 14 (depends on 13) Tubular casing according to claim 13, wherein the polysaccharide thermoplastic composition of the closing ring has a fusion temperature (Tm) of between 40° C. and 98° C. ### Claim 15 (depends on 1) Stick of a shirred tubular casing of an edible collagen film, having an end closure according to claim 1. ### Claim 16 (depends on 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12) Method for obtaining an end closure, said end closure according to claim 1, characterized by the following steps: a) providing a length of smooth or deshirred tubular casing b) providing a stock of molded c-shaped open rings according to description and drawings; made of a thermoplastic and edible composition according to claims 1 to 12, c) clamping and twisting a short ending stretch of the length of casing from (a) to form a short strand; d) pushing and inserting the twisted strand obtained in point (c) inside the C-shaped open ring through the entry gap of the ring, until the longitudinal axis of that strand coincides with the axis of the ring's hollow; or alternatively e) pushing and inserting the twisted strand until being fitted inside the ring's hollow, according to the point (d) and applying a source of heating by means of the pushing element at least on one side; then retiring the pushing element and simultaneously firmly closing the c-shaped ring until the opposite sides of both tips come into contact, to weld the contact between them as well as the contact between the ring and the strand of twisted casing now entrapped therein; f) maintaining the closing pressure on the ring during 0.5 to 5 seconds and liberate the closing pressure to release the so formed closure; g) cutting the remaining end of the strand, and h) inserting the ringed end closure inside the bore of the shirred strand. ### Claim 17 (depends on 16) Method according to claim 16 wherein the step (g) is simultaneously done with step (e). ### Claim 18 (depends on 1) Foodstuff encased in a tubular casing, made of an edible collagen film, having an end closure according to claim 1.