Patent GB-778921-A (GB)
Title: Method of producing artificial sausage casings
IPC: A22C13/00
Filed: 1954-11-23
Abstract: Sausage casings of alginic acid or of waterinsoluble alginates produced by the process of the parent Specification (wherein a viscous solution of an alginate is extruded through an annular nozzle into a coagulating bath to form a tubular film which is allowed to set in the bath), are treated so as to allow them to be used on sausage-filling machines, even after prolonged storage, without first soaking them in water, by passing the freshly coagulated and water-washed casing through an aqueous solution of glycerine, removing excess solution from the casings and thereafter, either without drying the casings or after only partially drying them, storing them in a moisture-proof, substantially air-tight wrapping or container until they are required for use.  The moisture content of the casings before packing is preferably 200 per cent, based on the dry alginic acid or alginate, and should not be below 100 per cent, and their glycerine content should not be below 40 per cent.  A water-soluble calcium salt permissible for human consumption, e.g. calcium chloride, lactate, acetate or formate, is preferably introduced into the casings, e.g. by impregnating them with an aqueous solution of calcium chloride and glycerine.  The thus treated casings may contain 150 per cent of water, 40 per cent of glycerine and 15 to 60 per cent of calcium chloride (or a chemically equivalent percentage of another calcium salt) based on the dry alginic acid or alginate.  In an example a calcium alginate sausage casing formed by extruding a 6 per cent aqueous sodium alginate solution through an annular nozzle into a weakly acid 10 per cent aqueous calcium chloride solution is water-washed, passed through an aqueous bath containing 15 per cent of glycerine and 8 per cent of calcium lactate, stripped to reduce its moisture content to 150 per cent (based on the dry alginate) and, after cutting into 5- or 10-metre lengths, is packed in polyethylene bags.ALSO:Sausage casings of alginic acid or of water-insuloble alginates produced by the process of the parent Specification (wherein a viscous solution of an alginate is extruded through an annular nozzle into a coagulating bath to form a tubular film which is allowed to set in the bath), are treated so as to allow them to be used on sausage-filling machines, even after prolonged storage, without first soaking them in water, by passing the freshly p  coagulated and water-washed casings through an aqueous solution of glycerine, removing excess solution from the casings and thereafter either without drying the casings or after only partially drying them, storing them in a moisture-proof, substantially airtight, wrapping or container until they are required for use.  The moisture content of the casings before packing is preferably 200 per cent, based on the dry alginic acid or alginate, and should not be below 100 per cent, and their glycerine content should not be below 40 per cent.  A watersoluble calcium salt permissible for human consumption, e.g. calcium chloride, lactate, acetate or formate, is preferably introduced into the casings, e.g. by impregnating them with an aqueous solution of calcium chloride and glycerine.  The thus treated casings may contain 150 per cent of water, 40 per cent of glycerine and 15 to 60 per cent of calcium chloride (or a chemically equivalent percentage of another calcium salt), based on the dry alginic acid or alginate.  In an example, a calcium alginate sausage casing formed by extruding a 6 per cent aqueous sodium alginate solution through an annular nozzle into a weakly acid 10 per cent aqueous calcium chloride solution is water-washed, passed through an aqueous bath containing 15 per cent of glycerine and 8 per cent of calcium lactate, stripped to reduce its moisture content to 150 per cent (based on the dry alginate) and, after cutting into 5 or 10 metre lengths, is packed in polyethylene bags.