| 摘要 |
The tube-shaped food casing, in particular artificial sausage casing for sausages of the raw-sausage type or boiling-sausage type, comprises a support tube based on cellulose hydrate, which support tube may be fibre-reinforced. The support tube contains a protein compound which is soluble or dispersible in alkali, resistant to hydrolysis and crosslinked with an alkali-resistant, reactive compound, preferably with aldehyde and/or dialdehyde. The protein compound is of animal or vegetable origin, preferably gelatin, soya bean protein, peanut protein or wheat protein, in particular casein. It is crosslinked, in particular, with formaldehyde, glyoxal, malonaldehyde and glutaraldehyde, preferably glyoxal. The support tube is produced by the viscose process, the protein compound together with the crosslinking agent being added to the viscose solution before coagulation. The crosslinking is effected during the final drying process. |
