| 摘要 |
1,040,770. Sausage casings. UNILEVER Ltd. Nov. 18, 1964 [Nov. 20, 1963;April 24, 1964], Nos. 45873/63 and 17051/64. Heading A2B. An edible casing for sausages and the like comprises an edible fibrous protein, for example collagen, preferably having fibres of average length 5-25 mm., and an edible polysaccharide, which polysaccharide has in its uncombined state ionic groups, especially carboxyl groups, for example salts, especially the sodium salt, of alginic or pectic acid. The casing may be prepared by mixing the protein and polysaccharide, extruding, and precipitating the polysaccharide as an insoluble derivative, for example by means of a calcium chloride solution. Prior to mixing, the protein may be treated with an organic acid, e.g. citric, tartaric, or lactic acid, to swell the fibres. alternatively the swelling may be effected by an alkaline agent, such as an alkali metal hydroxide. |
