with food dye eingefaerbte edible wursthuelle and methods for their manufacture

摘要

Edible sausage-casings, pref. of collagen, alginates or polyvinyl alcohol, e.g. for boiling-sausages, are dyed with applied or incorporated edible dye, pref. added in 0.1-2% concn. (calc. on dry solids) before packing with sausage-filling. Dyeing may take place during extrusion, by immersion or spraying, or after extrusion, internally or externally. Staining can be prevented by admixing dye solns. with materials which can be cross-linked by heat and/or tanning, e.g. proteins and cellulose. In a pref. process, dye is embedded in water-repellant by (i) applying to edible carrier, (ii) immersing in fats and oils.