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Sommaire du brevet 2372642 

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Disponibilité de l'Abrégé et des Revendications

L'apparition de différences dans le texte et l'image des Revendications et de l'Abrégé dépend du moment auquel le document est publié. Les textes des Revendications et de l'Abrégé sont affichés :

  • lorsque la demande peut être examinée par le public;
  • lorsque le brevet est émis (délivrance).
(12) Demande de brevet: (11) CA 2372642
(54) Titre français: PREPARATION DE FILM DE BAUDRUCHE COMESTIBLE
(54) Titre anglais: EDIBLE CASING FILM FORMULATION
Statut: Réputée abandonnée et au-delà du délai pour le rétablissement - en attente de la réponse à l’avis de communication rejetée
Données bibliographiques
(51) Classification internationale des brevets (CIB):
  • A22C 13/00 (2006.01)
(72) Inventeurs :
  • MACQUARRIE, REG (Canada)
  • SCHUPP, KURT (Canada)
  • TAYLOR, PETER (Canada)
(73) Titulaires :
  • REG MACQUARRIE
  • KURT SCHUPP
  • PETER TAYLOR
(71) Demandeurs :
  • REG MACQUARRIE (Canada)
  • KURT SCHUPP (Canada)
  • PETER TAYLOR (Canada)
(74) Agent: SMART & BIGGAR LP
(74) Co-agent:
(45) Délivré:
(86) Date de dépôt PCT: 2000-05-08
(87) Mise à la disponibilité du public: 2000-11-16
Licence disponible: S.O.
Cédé au domaine public: S.O.
(25) Langue des documents déposés: Anglais

Traité de coopération en matière de brevets (PCT): Oui
(86) Numéro de la demande PCT: PCT/CA2000/000565
(87) Numéro de publication internationale PCT: WO 2000067582
(85) Entrée nationale: 2001-11-05

(30) Données de priorité de la demande:
Numéro de la demande Pays / territoire Date
2,271,361 (Canada) 1999-05-07

Abrégés

Abrégé français

L'invention concerne des films comestibles contenant de la carragénine conjointement avec des gommes de Konjac et/ou de Gellan, préparés en tant que substituts de films comestibles à base de collagène actuellement utilisés dans la fabrication de la viande. Les compositions de la présente invention parviennent à surmonter le caractère thermoréversible inhérent au gel à base de carragénine, et ne se désintègrent pas après avoir été exposées à de l'eau chaude ou bouillante. Le film peut être aisément traité pour constituer des baudruches, des sacs ou d'autres emballages utiles dans l'industrie alimentaire.


Abrégé anglais


Edible films incorporating carrageenan in conjunction with Konjac and/or
Gellan gums have been prepared as substitutes for edible collagen film
currently used in meat processing. Compositions according to the present
invention overcome the inherent thermoreversibility of carrageenan gel and do
not disintegrate from exposure to hot or boiling water. The film can readily
be processed to form casing, bags or other packaging useful in the food
industry.

Revendications

Note : Les revendications sont présentées dans la langue officielle dans laquelle elles ont été soumises.


-11-
CLAIMS
1. A liquid composition for casting into an edible
film, comprising a uniform mixture of from 2 to 35 wt.%
of carrageenan, from 5 to 35 wt.% of a gum selected from
the group consisting of Gellan gum and Konjac gum, from 5
to 35 wt.% of a polysaccharide selected from the group
consisting of starches and alginates or combinations
thereof,from 1 to 35 wt.% of glycerol, and from 8 to 35
wt.% of water.
2. A liquid composition according to claim 1, wherein
said polysaccharide comprises a high-amylose starch.
3. A liquid composition according to claim 1, further
comprising up to 10 wt.% of locust bean gum.
4. A liquid composition according to any one of claims
1 to 3, further comprising up to 15% of a protein
selected from the group consisting of gelatin, soya
protein concentrate, soya protein isolate, whey protein
concentrate, albumin, vegetable protein, collagen and
collagen hydrolysates.
5. A liquid composition according to any one of claims
1 to 4, further comprising up to 25 wt.% of a
plasticizing polyhydric alcohol other than glycerol.
6. A liquid composition according to any one of claims
1 to 4, further comprising up to 5 wt.% of sodium
citrate.
7. A liquid composition according to any one of claims
1 to 4, further comprising up to 2 wt.% of a salt
selected from the group consisting of calcium chloride,
potassium chloride and potassium carbonate.

-12-
8. An edible casing film prepared by forming and drying
a film from a liquid composition according to any one of
claims 1 to 7, wherein the proportion of Konjak gum
and/or Gellan gum relative to the carrageenan present in
said liquid composition has been selected such that the
film produced does not disintegrate in water at a
temperature in the range of from 70°C to 100°C.

Description

Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.


CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
EDIBLE CASING FILM FORMULATION
Background of the Invention
For a number of years, edible films have been used
to replace membranes and casings made of animal viscera,
in the production of smoked meat products such as ham and
sausages. Currently available edible films include
collagen films, modified cellulose films and carrageenan-
based films.
Collagen films are composed of edible collagen,
plasticized with glyerol or other polyols. They are
manufactured by extrusion onto a belt followed by drying
to remove the moisture. The collagen slurry is applied
to the belt cold, and requires high-temperature drying to
remove all the excess moisture and bring the film to a
final moisture content of approximately 100. Apart from
the difficulty in processing films of this kind, these
materials can bring about allergic reactions in certain
consumers. Too, being derived from the coum layer of
beef or pork, collagen may be an unacceptable casing or
film material for religious and dietary reasons.
Modified cellulose films are for the most part
composed of modified hydroxypropyl methylcellulose. To
date, almost all films of this kind which have been
produced are cold water-soluble films which begin to
disintegrate on contact with water. For this reason,
they have not been used in meat processing.
Carrageenan is a polyanionic polysaccharide derived
from red algae. The material is an excellent film-former
and has been used in the formulation of edible food
packaging films (U. S. Patent No. 4,851,394) and heat-
sealable edible films (U.S. Patent No. 5,089,307 -
Ninomiya et al.). Films composed primarily of
carrageenan additionally exhibit excellent strength, are
not soluble in cold water and bind well to meat
substrates . SUBSTITUTE SH~~T' (SULK 26)

CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
-2-
However, because carrageenan forms a
thermoreversible gel, films composed of a predominant
carrageenan proportion tend to disintegrate in hot water,
i.e. above 70°C. The hot carrageenan aqueous solution
then re-gels upon contact with cooler water, less than
50°C.
It was one of our objectives to develop carrageenan-
based films which can effectively and economically
replace edible collagen films currently utilized in ham
and sausage production, while providing high yields and
high-quality product.
Collagen film is typically wrapped around hams
during production, for ease in netting removal after the
ham has been cooked. Collagen films appear to the
consumer to be part of the ham after cooking and, indeed,
are usually not taken note of by the average consumer.
Many styles of meats are processed using collagen films,
including various ham, chicken and turkey products.
General Descriution and Objects of the Invention
It is an object of the present invention to provide
polysaccharide films which would function well by
satisfying all of the following key attributes:
- composed of food ingredients which meet Food
Chemical Codex Specifications and are approved for
usage, i.e. GRAS rated in the United States
(generally regarded as safe).
- a film that would maintain its composition during
the cooking cycle, until the ham forms its own
natural protein skin.
- after cooking, film adheres to the finished product,
in that it does not fully disintegrate after a
prolonged exposure to hot water or steam.
- film is tender to eat following processing of the
meat product.

CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
-3-
film binds to the meat surface during and subsequent
to processing.
- film is permeable to flavouring smoke.
- film imparts an appealing shine and colour to the
cooked product.
We have found that excellent properties for edible
films can be achieved by including, along with the
carrageenan, suitable non-thermoreversible gel-forming
polymers, preferably Konjac and Gellan gums. Konjac is
extracted from the konjac tuber. This polysaccharide
hydrates immediately and can form either thermoreversible
or non-thermoreversible gels, depending on the conditions
under which the gel is formed. Gellan gum is a
polysaccharide gum produced from bacterial fermentation.
It is a strong gel former and produces gels that are non-
thermoreversible in the presence of Ca+z and other
multivalent anions. Both Konjac and Gellan gums are
edible and GRAS rated. We observed that Konjac tends to
form gels having a higher degree of elasticity than
Gellan, which forms gels having a more brittle texture.
According to present invention, edible films and
casing materials comprise a polymer base of
carrageenan/Konjac/Gellan, and also a suitable starch,
alginate or other polysaccharide, depending on the
specific attributes required.
Starch functions to reduce water absorption of the
film and it is preferred that a high-amylose starch be
used, as high-amylose starch is inherently a better film-
former than other starches.
"Alginate" herein refers to the alginates which are
commonly used in the food industry, namely polypropylene
glycol alginate, sodium alginate or calcium alginate.
Alginate in compositions according to the present

CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
-4-
invention tend to produce strong films exhibiting good
adhesion.
Specific methods and formulations are described in
more detail below, but generally we have found the
following compositions to provide useful edible films:
Component Suggested Range
Low (wt.%) High (wt.%)
Carrageenan 2 35
Gellan* 0 35
Konj ac* 0 35
Locust bean gum (LBG) 0 10
Protein 0 15
Starch** 0 2 0
Alginate** 0 35
Sodium Citrate 1 5
Sorbitan Monostearate 0.25 3
Glycerol 1.0 35
Other Plasticizert 0 25
Water 8 35
2 0 ~~ total of Gellan & Konjac
gums should be no less than
about
5 wt% and up to about 35 wt%
total of starch + alginate should be no less than about
5 wt% and up to about 35 wt%
polyhydric alcohols, other than glycerol
The synergistic effects of the main polymers, Gellan
Konjac and carrageenan, function to produce a film of
high tensile strength, hot and cold water resistance and
gum substrate adherence.
The use of a protein source is desirable to provide
the film with both improved adhesion and shine
functionality. The presence of some (at least about 50)
of alginatge or starch component is necessary to give
sufficient film casing adhesion.
Other polysaccharides, as discussed below, may be
added to impart specific desired properties to the film.
Glyerol was added for its elasticizing effects.

CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
-5-
Optionally, calcium chloride or potassium carbonate may
be utilized to improve the film strength and hot water
resistance.
From other formulations tested it is possible to
significantly alter the relative amounts of each gel-
forming polymer in the film to produce films exhibiting
some varying degree of hot water solubility.
Detailed Description of the Invention
Polymer solutions were prepared for film casting as
follows: glyerol or other plasticizers were added to the
requisite amount of hot water. While maintaining the
solution at an elevated temperature (80-90° C), then the
dry ingredients were added and the solution vigorously
mixed to homogeneity. The polymer solution was then
continuously mixed under slow agitation for 1-2 hours to
remove trapped air bubbles.
Once the polymer solution appeared to be smooth and
free of lumps, it was cast into film, using either a
casting box or with a standard draw down bar. Care must
be taken to ensure that the hot solution is cast in a
uniform thin layer. In all of the experimental examples
given below, film was formed by drawing the solution down
onto a hot (90°C) stainless steel belt with a Gardener
dye. The films were either air dried overnight at room
temperature, or dried over a hot water bath and then
removed for testing.
Films produced this way would initially be tested
for thickness using a micrometer (Gauge) and tensile/tear
strength.
The methods for measuring tear strength and
elongation are those specified in ASTMD638. Normally 5

CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
-6-
specimens are tested from each of 5 samples with the
following conditions
~ 201bf load cell
~ Crosshead speed: 2 in./minute
~ Die "C" cut specimens
Films that met these requirements would then be
tested for hot water solubility by placing strips of the
film in boiling water and then allowing the water to cool
with the film sample in it. After cooling, the water
would then be drained off and non-solubilized material
would be placed with the drain dish in the drying overn.
If the film was reconstituted after drying then the film
was deemed to have maintained its structure during
exposure to the hot water. If the film was not resistant
to the water then it would become soluble and could be
poured off. (Hence no film left after drying)
After a particular sample had been characterized as
above, it would be subjected to the same process
conditions under which commercial meats are produced. In
particular the film would be wrapped around a particular
meat substrate (turkey, ham, chicken) and then the
wrapped meat sample dried in a convection oven until a
protein skin could be seen forming on the sample. After
this the sample was transferred into a steam cooker for
the completion of cooking. The internal temperature of
the meat sample would have to reach 70-80°C. After the
completion of cooking, the sample was allowed to cool and
the final product examined and results recorded. Samples
were then packed away under vacuum for shelf-life
testing.
Films according to the invention which we tested on
meat film wrap were also produced using the following
polysaccharides, supplementary to starch and/or alginate,
with Gellan and/or Konjac: agar, modified starches, guar

CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
gum, cellulose gum, modified cellulose gum, gum arabic,
pullian and xanthate.
In some of the formulations, the following proteins
were included: gelatin, Soya protein concentrate, soya
protein isolate, whey protein concentrate, albumin,
miscellaneous vegetable proteins, collagen and collagen
hydrolysates.
The following general observations arose from our
experiments:
(i) Either Gellan and/or Konjac is required for
synergistic reaction with the carrageenan and
other gums or polysaccharide to provide the
desired hot water resistance. The proportion of
Gellan and/or Konjac is that amount necessary to
modify carrageenan sufficiently to ensure that the
film will not disintegrate upon exposure to hot
water. Films could be made out of Konjac or
Gellan alone, but these would be far less
economical than the combination with other
polysaccharide and in any event would have
inferior physical properties, e.g. poor film
strength, susceptibility to hydration, etc.
(ii) The presence of starch or alginate is essential in
these compositions to impart proper adhesion at
the final film in its intended use as food film
and casing.
(iii) Added protein is highly advantageous, to ensure
proper adherence of the film to the meat after
completion of cooking and for the aforementioned
aesthetic purpose of mimicking the glossy
appearance imparted by collagen.

CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
_g_
The film compositions may also be modified by the
addition of compounds for specific purposes, such as
1. anti-microbial;
2. release agents;
3. colourants (i.e. caramels, oleoresins and other
synthetic or natural colourants - iron oxide);
4. flavors and spices.
With particular application to meat processing,
black films can be produced using caramel, so that
processors need no longer dip the meat products in a
liquid caramel to obtain that colour.
Examples of Edible Film Formulations
Example 1
Component Parts
Gellan 15
Locust bean gum 3
Kappa carrageenan 3
Konj ac 8
Sodium citrate 3
Calcium chloride 2
Maltodextrin 10
Glycerol 25
Water 30
This film exhibited very high tensile strength (140
kg/cm2) and good elongation (300). The film showed
outstanding resistance to tear and had excellent handling
properties. The film could be removed from a meat
product after cooking very easily. (low adhesion)
Example 2
Component Parts
Gellan 8
Kappa carrageenan 10

CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
_g_
Konj ac 3
Locust bean gum 2
HVP 7
High amylose starch 9
Sodium citrate 1
Sorbitan monostearate 1
Glycerol 25
Polyethylene glycol 5
Water 29
The film exhibited very high tensile strength (135-
140 kg/cm2) and elongation (35%), and in particular
showed excellent wet tensile strength. Again this film
showed outstanding mechanical handling properties and on
a meat product had very good adhesion.
Example 3
Component Parts
Gellan 4
Kappa carrageenan 7
Konj ac 2
Locust bean gum 1
HVP 7
High amylose starch 14
Glycerol 32
Caramel 4
Water 29
This film exhibited good tensile strength (110
kg/cm2) and elongation (350) and because of the addition
of caramel powder was black in colour. The film had good
adhesion properties as well as excellent mechanical
handling properties.
Example 4
Component Parts

CA 02372642 2001-11-05
WO 00/67582 PCT/CA00/00565
-10-
Gellan 10
Locust bean gum 5
Kappa carrageenan 8
Hydrolyzed collagen 10
Maltodextrin 7
Propylene glycol alginate 2
Silicon dioxide 6
Sodium citrate 2
Potassium chloride 2
Glycerol 30
This film exhibited moderate tensile strength (100
kg/cm2) and good elongation (250) and utilized collagen
to give the film reasonable adhesion to a meat product.
Example 5
Component Parts
Carrageenan 30
Konj ac 15
Alginate 20
Glycerol 25
Water 10
This film was completely clear and exhibited a very
high tensile strength (200 kg/cmz) with and elongation of
400. It showed very high adhesion and could not be
removed from the meat product after cooking.
Finally, an unexpected advantageous property which
we observed in films made according to the invention was
efficient heat sealability at 180°C, suggesting
usefulness of these films as a replacement for
hydroxypropyl methyl cellulose films in casings and food
pouches.
RIDOUT & MAYBEE
Toronto, Canada
Patent Agents

Dessin représentatif

Désolé, le dessin représentatif concernant le document de brevet no 2372642 est introuvable.

États administratifs

2024-08-01 : Dans le cadre de la transition vers les Brevets de nouvelle génération (BNG), la base de données sur les brevets canadiens (BDBC) contient désormais un Historique d'événement plus détaillé, qui reproduit le Journal des événements de notre nouvelle solution interne.

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Pour une meilleure compréhension de l'état de la demande ou brevet qui figure sur cette page, la rubrique Mise en garde , et les descriptions de Brevet , Historique d'événement , Taxes périodiques et Historique des paiements devraient être consultées.

Historique d'événement

Description Date
Inactive : Morte - RE jamais faite 2006-05-08
Demande non rétablie avant l'échéance 2006-05-08
Inactive : Supprimer l'abandon 2006-04-22
Inactive : Abandon. - Aucune rép. à lettre officielle 2006-02-15
Inactive : Lettre officielle 2005-11-29
Inactive : Renseignement demandé pour transfert 2005-11-15
Inactive : Abandon.-RE+surtaxe impayées-Corr envoyée 2005-05-09
Inactive : Correspondance - Formalités 2004-07-21
Inactive : Page couverture publiée 2002-04-26
Inactive : Notice - Entrée phase nat. - Pas de RE 2002-04-23
Inactive : CIB en 1re position 2002-04-23
Inactive : Demandeur supprimé 2002-04-23
Demande reçue - PCT 2002-03-19
Exigences pour l'entrée dans la phase nationale - jugée conforme 2001-11-05
Demande publiée (accessible au public) 2000-11-16

Historique d'abandonnement

Il n'y a pas d'historique d'abandonnement

Taxes périodiques

Le dernier paiement a été reçu le 2006-02-06

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  • taxe additionnelle pour le renversement d'une péremption réputée.

Veuillez vous référer à la page web des taxes sur les brevets de l'OPIC pour voir tous les montants actuels des taxes.

Historique des taxes

Type de taxes Anniversaire Échéance Date payée
Taxe nationale de base - petite 2001-11-05
TM (demande, 2e anniv.) - petite 02 2002-05-08 2002-05-08
TM (demande, 3e anniv.) - petite 03 2003-05-08 2003-03-14
TM (demande, 4e anniv.) - petite 04 2004-05-10 2004-02-20
TM (demande, 5e anniv.) - petite 05 2005-05-09 2005-04-11
TM (demande, 6e anniv.) - petite 06 2006-05-08 2006-02-06
Titulaires au dossier

Les titulaires actuels et antérieures au dossier sont affichés en ordre alphabétique.

Titulaires actuels au dossier
REG MACQUARRIE
KURT SCHUPP
PETER TAYLOR
Titulaires antérieures au dossier
S.O.
Les propriétaires antérieurs qui ne figurent pas dans la liste des « Propriétaires au dossier » apparaîtront dans d'autres documents au dossier.
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Description du
Document 
Date
(aaaa-mm-jj) 
Nombre de pages   Taille de l'image (Ko) 
Abrégé 2001-11-05 1 44
Revendications 2001-11-05 2 47
Description 2001-11-05 10 363
Page couverture 2002-04-26 1 29
Rappel de taxe de maintien due 2002-04-23 1 111
Avis d'entree dans la phase nationale 2002-04-23 1 194
Rappel - requête d'examen 2005-01-11 1 115
Courtoisie - Lettre d'abandon (requête d'examen) 2005-07-18 1 167
PCT 2001-11-05 4 131
Taxes 2003-03-14 1 31
Taxes 2002-05-08 1 34
Taxes 2004-02-20 1 32
Correspondance 2004-07-21 1 41
Taxes 2005-04-11 1 27
Correspondance 2005-11-29 1 17
Taxes 2006-02-06 1 26