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1. WO2004094544 - EMBALLAGE ALIMENTAIRE REVETU DE CARAMEL ET SON PROCEDE DE FABRICATION

Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

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CLAIMS
What is claimed is:
1. A coated food casing comprising a substantially uniform caramel coating on a surface of a food casing, wherein said caramel coating comprises at least about 40% by weight of solids having a molecular weight greater than about 10,000.

2. The coated food casing of claim 1 , wherein said food casing is a fiber-reinforced cellulose casing.
3. The coated food casing of claim 1 , wherein said coating is present at a range of about 0.1 to about 90% by weight of the casing.
4. The coated food casing of claim 1 , wherein said coating is present on a surface of the food casing which contacts a food product.
5. The coated food casing of claim 1, wherein said coating is transferred to a food product which contacts the interior surface of said food casing.
6. The coated food casing of claim 1 , wherein said coating further comprises about 5 to about 35%> by weight of propylene glycol.
7. The coated food casing of claim 1, wherein said coating further comprises about 5 to about 35% by weight of one or more vegetable oils or their derivatives.
8. The coated food casing of claim 7, wherein said one or more vegetable oils are selected from the group consisting of Durkex 500, soybean oil, cotton seed oil and mixtures thereof.
9. The coated food casing of claim 1, wherein said coating further comprises one or more hydrocolloids.
10. The coated food casing of claim 9, wherein said one or more
hydrocolloids are selected from a group consisting of carboxymethylcellulose, methylcellulose, methylhydroxyethylcellulose, hydroxypropylcellulose, alginates, pectins, carrageenans and Guar gums.

11. A food casing comprising a substantially uniform caramel coating on a surface of the food casing, wherein said caramel coating comprises about 40 to about 99%) by weight of solids having a molecular weight greater than about 10,000.
12. A composition for application on the surface of a food casing, said composition comprising at least about 40%) by weight of solids having a molecular weight greater than about 10,000.
13. The composition of claim 12, wherein said composition further comprises about 5 to about 35%> by weight of propylene glycol.
14. The composition of claim 12, wherein said composition further comprises about 5 to about 35% by weight of one or more vegetable oils or their derivatives.
15. The composition of claim 14, wherein said one or more vegetable oils are selected from the group consisting of Durkex 500, soybean oil, cotton seed oil and mixtures thereof.
16. The composition of claim 12, wherein said composition further comprises one or more hydrocolloids.
17. The composition of claim 16, wherein said one or more hydrocolloids are selected from a group consisting of carboxymethylcellulose, methylcellulose, methylhydroxyethylcellulose, hydroxypropylcellulose, alginates, pectins, carrageenans and Guar gums.
18. The composition of claim 12, wherein said composition has a tinctorial power of greater than about 0.3.
19. The composition of claim 12, wherein said composition has a hue ranging from about 3.4 to about 4.
20. The composition of claim 12, wherein said composition has a total solids content ranging from about 5 to about 75%> by weight.
21. A composition for application on the surface of a food casing, wherein said composition comprises from about 40 to about 99%> by weight of solids having a molecular weight greater than about 10,000.

22. An aqueous composition for application on the surface of a food casing, wherein said composition comprises at least about 40% by weight of solids having a molecular weight greater than 10,000, and water ranging from about 5 to about 90% by weight.
23. A method for transferring a caramel color to a food product comprising coating a surface of a food casing with a fractionated caramel composition, wherein said composition comprises at least about 40%> by weight of solids having a molecular weight greater than about 10,000; and contacting said surface with a portion of the food product.
24. The method of claim 23 , wherein said composition further comprises about 5 to about 35%> by weight of propylene glycol.
25. The method of claim 23 , wherein said composition further comprises about 5 to about 35% by weight of one or more vegetable oils or their derivatives.
26. The method of claim 23, wherein said composition further comprises one or more hydrocolloids.
27. A method for treating a food casing to improve peelability of said casing from food product contacting the casing, comprising coating a surface of the food casing with a fractionated caramel composition which comprises at least about 40%) by weight of solids having a molecular weight greater than 10,000, wherein said food surface contacts said food product.
28. The method of claim 27, wherein said composition further comprises about 5 to about 35% by weight of propylene glycol.
29. The method of claim 27, wherein said composition further comprises about 5 to about 35% by weight of one or more vegetable oils or their derivatives.
30. The method of claim 27, wherein said composition further comprises one or more hydrocolloids.

31. A coated food casing comprising a food casing and a layer of a fractionated caramel composition on a surface of the casing, wherein said composition comprises at least about 40% by weight of solids having a molecular weight greater than about 10,000, and said coated casing displays reduced blocking compared to a casing coated with an unfractionated caramel composition.