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1. WO2020117595 - RELEASE AGENT FOR FOOD NETTING, AND RELATED TREATED NETTING AND METHODS

Publication Number WO/2020/117595
Publication Date 11.06.2020
International Application No. PCT/US2019/063666
International Filing Date 27.11.2019
IPC
A22C 13/02 2006.01
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
13Sausage casings
02Shirring of sausage casings
A22C 13/00 2006.01
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
13Sausage casings
A23L 5/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Applicants
  • VISKASE COMPANIES, INC. [US]/[US]
Inventors
  • NICHOLSON, Myron D.
  • DINH-SYBELDON, Ann
Agents
  • SCHIERMAN, Elizabeth Herbst
  • BACA, Andrew J.
  • BAKER, Gregory C.
  • BEZDJIAN, Daniel J.
  • BOOTH, Brett C.
  • FARNSWORTH, Logan J.
  • FLORES, Jesse M
  • GUNN, J. Jeffrey
  • HAMER, Katherine A.
  • MERRILL, Robert P.
  • MITCHELL, Debra L
  • NIXON, Jason P.
  • TURNER, Allen C.
  • WALKOWSKI, Joseph A.
  • WATSON, James C
  • WOODHOUSE, Kyle M.
  • WRIGHT, W. James
Priority Data
62/774,78103.12.2018US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) RELEASE AGENT FOR FOOD NETTING, AND RELATED TREATED NETTING AND METHODS
(FR) AGENT DE LIBÉRATION POUR FILET ALIMENTAIRE, ET FILET TRAITÉ ET PROCÉDÉS ASSOCIÉS
Abstract
(EN)
Release agent compositions for treating food netting include hydrophilic (e.g., acidic) and hydrophobic (e.g., surface active amphiphilic modifier, oil) components that both enhance the releasability of a food product from the treated netting material. The acid of the release agent composition denatures proteins along an outer surface of the food article, forming a skin of insolubilized proteins between the netting material and the remainder of the food product. This protein skin, along with the oil, if present, and a surface active amphiphilic modifier of the release agent, inhibit absorption and/or adsorption of hydrophilic food proteins from the food product into or onto the netting, which inhibits strong mechanical binding between the netting and the food product. Subsequent release of the netting from the food product is relatively easy, without damaging the food product itself. Related articles and methods are also disclosed.
(FR)
La présente invention concerne des compositions d'agent de libération permettant le traitement d'un filet alimentaire comprenant des constituants hydrophiles (par exemple acides) et hydrophobes (par exemple un modificateur amphiphile tensioactif, de l'huile) qui améliorent tous deux l'aptitude à la libération d'un produit alimentaire du matériau de filet traité. L'acide de la composition d'agent de libération dénature des protéines le long d'une surface externe de l'article alimentaire, formant une peau de protéines insolubilisées entre le matériau de filet et le reste du produit alimentaire. Cette peau protéique, conjointement avec l'huile, le cas échéant, et un modificateur amphiphile tensioactif de l'agent de libération, inhibe l'absorption et/ou l'adsorption de protéines alimentaires hydrophiles du produit alimentaire dans ou sur le filet, ce qui inhibe une forte liaison mécanique entre le filet et le produit alimentaire. La libération ultérieure du filet à partir du produit alimentaire est relativement facile et n'endommage pas le produit alimentaire lui-même. L'invention concerne également des articles et procédés associés.
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