Edible tubular food casings
AssigneeViscofan, S.A.
InventorsChristof CHRISTOPHIS, Hans-Joerg MENGER, Vincente ETAYO, Jose Ignacio RECALDE, Denise SCHRACK, Stefan KNAPP
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Abstract
The present invention provides edible tubular food casings, a method for producing said edible tubular food casings, compositions for forming said edible tubular food casings and the use of said edible tubular food casings for example as a sausage casing, which food casings are hot water and sodium salt resistant, stable at high temperatures, can be easily shined and are ready to be stuffed with foodstuff, especially by meat, cheese or fish products, but also with vegetarian or vegan foodstuff.
Claims14
An edible seamless tubular food casing comprising at least one hydrocolloid which can be chemically coagulated selected from the group consisting of an alginate salt, carrageen and pectin, and at least one water-soluble hydrocolloidal vegetable gum which forms a thermo-irreversible water-insoluble gel selected from the group consisting of a gellan gum and a glucomannan, wherein said at least one water-soluble hydrocolloidal vegetable gum is present in an amount of from 24 to 80 weight % based on the dry solids weight of the edible tubular food casing and the weight ratio of said at least one hydrocolloid to said at least one hydrocolloidal vegetable gum is in a range of from 0.2 to 1.45:1.0 to 3.0 based on the dry solids weight of the edible tubular food casing.
A composition for producing said edible seamless tubular food casings comprising water and a mixture comprising at least one hydrocolloid which can be chemically coagulated selected from the group consisting of an alginate salt, carrageen and pectin, and at least one water-soluble hydrocolloidal vegetable gum which forms a thermo-irreversible water-insoluble gel selected from the group consisting of gellan gum and a glucomannan, wherein said at least one water-soluble hydrocolloidal vegetable gum is present in an amount of from 30 to 70 weight % based on the dry solids weight of the edible tubular food casing and the weight ratio of said at least one hydrocolloid to said at least one hydrocolloidal vegetable gum is in a range of from 0.2 to 1.25:1.0 to 3.0 based on the dry solids weight of the composition.
Dependencies are inferred from the claim text.