Food casing based on cellulose containing crosslinked protein compounds

Abstract From the Canadian patent

The tubular food casing in particular a, synthetic sausage casing for sausages of the uncooked sausage or scalded sausage type, comprises a base tube based on cellulose hydrate which is optionally fiber-reinforced. The base tube contains a protein compound which is soluble or dispersible in alkali is hydrolysis-resistant and is crosslinked with an alkali-resistant reactive compound, preferably with an aldehyde and/or dialdehyde. The protein compound is of animal or vegetable origin, preferably gelatin soya protein, groundnut protein or wheat protein in, particular casein. It is crosslinked in particular, with formaldehyde, glyoxal malonaldehyde or, glutaraldehyde. The base tube is produced …