FOOD CASING BASED ON CELLULOSE HYDRATE WITH A COATING CONTAINING COLLAGEN FIBRILS AND GELATIN

摘要

Disclosed is a preferably tubular food casing based on cellulose hydrate, one or both sides of which is/are provided with a coating containing crosslinked collagen fibrils and an also crosslinked, high-molecular gelatin. Preferably, low-molecular organic compounds comprising two or more reactive groups are used as crosslinking agents. The inventive food casing has characteristics resembling those of a skin fiber casing and is thus particularly suitable for producing raw sausages. The disclosed casing is virtually resistant against cellulytically active enzymes of mold-ripened raw sausages as a result of the coating used.