MXPA00000410A - Food casing release coating comprising polyglyceryl esters - Google Patents

Abstract

A food casing having an internal surface coating of a dried aqueous emulsion including at least one polyglyceryl ester. The polyglyceryl ester in the coating covers the internal surface of the food casing in an amount of from about 200 to about 1200 mg per square meter. The polyglyceryl ester may be almost any polyglyceryl ester having from about 1 to about 4 ester groups formed with carboxylic acids having from about 6 to about 18 carbon atoms. The polyglyceryl ester may for example be selected from triglyceryltetraoleate and triglycerylmonooleate. The food casing has superior meat release characteristics in certain applications.

Description

FOOD PACKAGING RELEASE COVER COMPRE NDI ENDO POLIGLICERI LÉSTERES BACKGROUND OF THE INVENTION This invention relates to food wraps and more particularly, refers to food wraps that are coated with a composition to aid in the release of the envelope from the contents of the contained food product. Many coating compositions are known to affect the release characteristics of the food casings of contained food product, such as sausage meat. For example, cationic proteins and resins have been used to increase adhesion during drying of the sausage product, so that the food wrap shrinks with the sausage product yet to provide insufficient adhesion, to prevent easy removal when will use the stuffed sausage product. Other compositions, such as carboxymethyl cellulose, have been used to provide easy release for "skinless" sausage product. In such a product, the meat contained in the food wrap is cooked and the wrap is removed before the sale. In the case of fiber-reinforced food wrap (fibrous wrap), an aqueous alkyl ketene dimer (AKD) emulsion has been used to provide the release characteristics. At least some elevation of temperature and pH is required to cure a coating containing it. In this way, AKD has been applied in a bicarbonate / carbonate buffer at room temperature and the curing is carried out during the heat drying of the envelope. The speeds of food wrapping machines have continuously increased to improve the manufacturing efficiency, as a result, the time available for curing AKD has been reduced. Unfortunately, the alkyl ketene dimer is not stable at sufficiently high temperatures and pH to obtain rapid curing and have resulted in uncured and ineffective release coatings containing AKD.

BRIEF DESCRIPTION OF THE INVENTION In accordance with the invention, an ink wrap is provided which comprises an internal surface coating of a dry aqueous emulsion, comprising at least one polyglyceryl ester. The polyglyceryl ester in the coating covers the inner surface of the food casing in an amount from about 200 to about 1200 mg per square meter. The polyglyceryl ester can be almost any polyglyceryl ester having from about 1 to about 4 ester groups, formed with carboxylic acids having from about 6 to about 18 carbon atoms. The polybletyl ester can be selected, for example, from triglyceryltetraoleate and triglycerylmonooleate. Food wraps, especially fibrous food wrappers, have a softer surface coating and are more flexible on drying. Unlike AKD, the coating does not require curing.

DETAILED DESCRIPTION OF THE INVENTION Food wraps suitable for receiving the release coating include both fibrous and non-reinforced wraps, both sewn and seamless varieties. The food wrapping material may be any film-forming material, such as collagen or thermoplastic, but is generally made of a polysaccharide-formed polymer, such as cellulose. The cellulose can be a derivative or non-derivative form. The aqueous emulsion can be applied to the inner surface of the food wrapper by any suitable means, for example, atomization or bubble coating. The aqueous emulsion usually contains from about 1 to about 5 weight percent of polyglyceryl ester. Additionally, the aqueous emulsion may contain other components, such as, up to about 2 percent by weight of a water soluble cellulose derivative., for example, methylcellulose, hydroxymethylcellulose, hydroxypropylcellulose and hydroxypropylmethylcellulose. Additionally, the aqueous emulsion may contain up to about 5 weight percent oil of low viscosity, insoluble in water. Such oil can be selected, for example, from soybean oil, cottonseed oil, mineral oil, animal derived oil and silicon oil. The aqueous emulsion may further include from about 0. 1 to about 2 weight percent of an emulsifier, such as alkyl sulfonates, polysorbates, alkylene glycol esters and ethoxylated monoglycerides or ethoxylated diglycerides. The emulsion may also contain from about 10 to about 20 weight percent of a polyhydric alcohol, such as glycerin and propylene glycol. The dry coating includes polyglyceryl ester in an amount of from about 200 to about 1200 mg per square meter, and preferably from about 400 to about 1000 mg per square meter of internal surface of the food wrap. An example of a preferred composition for use as a coating, according to the invention, would be: from about 1 to about 5 percent by weight of triglyceroltetraoleate, about 0 to about 2 percent by weight of triglycerol monooleate, about 0 to about 2 percent. by weight of hydroxypropylmethylcellulose, about 1 to about 5 weight percent of a soybean-cottonseed mixture, about 0.2 to about 1 weight percent of ethoxylated sorbitantristearate and from about 10 to about 20 weight percent of glycerine and rest of water. The following examples serve to illustrate and not limit the present invention. Unless stated otherwise, all parts and percentages are by weight.

Example 1 A transparent food wrapper is treated internally with a liquid alkali fume for an aggregate of about 50 percent and treated with approximately 50 mg per square meter of ketene dimer release coating (a larger aggregate tends to increase the adhesion of the meat). This treated casing was used as a first control, dested later as control # 1. A second control was made comprising the same envelope as the first control, by additionally adding triglycerol tetraoleate to the release coating of control # 1. The second control is dested later as control # 2. A food wrap was made, having a release coating according to the present invention, by coating a transparent wrapper, as in control # 1 without a ketene dimer, with an aqueous suspension containing about 2 percent triglyceroltetraoleate, approximately 0.5. percent of triglycerol monooleate, approximately 0.5 percent of hydroxypropyl methylcellulose, approximately 2.5 percent of a mixture of soybean oil and cotton, approximately 0.5 percent of ethoxylated sorbitantristearate and approximately 15 percent of glycerin, to obtain an aggregate of approximately 800 mg / square meter of area Wrapped surface of polyglyceryl ester components in the suspension. This release envelope, according to the invention, is referred to below as "I nvention".

Each of the Control # 1, Control # 2 and I nvention wrappers was filled with turkey meat product. Stuffed chub products were then placed on horizontal grids and thermally processed in a smokehouse per batch. No wrapping break occurred. Then, the finished chub products were slit longitudinally with a digital knife, grabbed at each end and turned around throwing the cured chub meat out of the wrapper. It was expected that the chubs would fall off the wrapper when they turned around as if in a high-speed process. The operator was asked to evaluate each of the controls and the invention on a scale of 1 to 1 00, where 1 = not peeled, up to 1 00 = perfect peel. The results are shown in table 1.

Table 1 Control # 1 Control # 2 I nvention Release 1 0% -50% 1 0% -40% 95% Extraction of None None No meat Fluff Very little None Evaluation of the 50 55 95 operator Table 1 confirms that the release coating of the invention is superior.

Example 2. Example 1 was essentially repeated, except that a water and pumpable ham product was used as the meat with which the food wraps were filled, which were then provided with stapled ends. The hams were processed thermally and cooled. The color was good in all the products. The release characteristics were tested by applying a compression force consisting of both ends of a chub and the percentage of the surface area of the envelope that was released from the meat was observed. Results are shown in table 2.

Table 2 Control # 1 Control # 2 I nvention Release 50% 55% 95% Again, the table shows the superior characteristics of the release coating of the invention.

Claims (9)

1. REVIVALATION IS 1 . An ink wrap comprising an inner surface coating of a dry aqueous emulsion, comprising at least one polyglyceryl ester.
2. 2. The food casing of claim 1, wherein the coating comprises from about 200 to about 1200 mg per square meter of internal surface of said polyglyceryl ester.
3. 3. The food casing of claim 2, wherein the polyglyceryl ester is selected from the group consisting of triglyceride tetraoleate and triglyceryl monooleate.
4. 4. The food casing of claim 2, wherein the aqueous emulsion contains from about 1 to about 5 percent by weight of polyglyceryl ester.
5. 5. The food casing of claim 4, wherein the aqueous emulsion further contains up to about 2 percent by weight of a water soluble cellulose derivative.
6. The food casing of claim 5, wherein the water soluble cellulose derivative is selected from the group consisting of methylcellulose, hydroxymethylcellulose, hydroxypropylcellulose and hydroxypropylmethylcellulose.
7. The food casing of claim 6, wherein the aqueous emulsion additionally contains a low viscosity oil, insoluble in water.
8. 8. The food casing of claim 7, wherein the oil is selected from the group consisting of soybean oil, cottonseed oil, mineral oil, animal derived oil and silicon oil. The food casing of claim 2, wherein the aqueous emulsion further comprises from about 0. 1 to about 2 weight percent of an emulsifier. 1. The food casing of claim 8, wherein the aqueous emulsion further comprises from about 0. 1 to about 2 weight percent of an emulsifier. eleven . The food casing of claim 2, wherein the emulsion contains from about 10 to about 20 percent by weight of a polyhydric alcohol. The food casing of claim 10, wherein the emulsion contains from about 10 to about 20 percent by weight of a polyhydric alcohol. The food casing of claim 1, wherein the polyhydric alcohol is selected from the group consisting of glycerin and propylene glycol. 14. The food casing of claim 1, wherein the polyhydric alcohol is selected from the group consisting of glycerin and propylene glycol. 5. The food casing of claim 2, wherein the coating comprises from about 400 to 1000 mg per square meter of polyglyceryl ester. SUMMARY A food wrap having an inner surface coating of a dry aqueous emulsion, including at least one polyglyceryl ester. The polyglyceryl ester in the coating covers the inner surface of the food wrap in an amount from about 200 to about 1200 mg per square meter. The polyglyceryl ester can be almost any polyglyceryl ester having from about 1 to about 4 ester groups formed with carboxylic acids, having from about 6 to about 18 carbon atoms. The polyglyceryl ester can be selected, for example, from triglyceryl tetraoleate and triglyceryl monooleate. The food wrap has superior meat release characteristics in certain applications.