Edible collagen casing coated with an edible powder and method of preparing same

摘要

An edible sausage casing is produced having improved external surface characteristics in that the casing when stuffed with a sausage emulsion has improved slidability over a table surface, improved slidability of the links against themselves, and improved surface characteristics for reducing surface friction in process equipment. The edible sausage casing has distributed over its external surface an edible, substantially spherical, non-hygroscopic powder, said powder having a particle size of from about 0.5 to 35 microns.