http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1482804-B8
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e6bdbabafcef567d073b166ac4ee8d1f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C2013-0059 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C13-0013 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L67-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08J5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C13-00 |
| filingDate | 2002-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ddae4395172f7de9cb702f9258aedbbf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5d4d50c5a945dc3db0edeee3ebe5ff4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ac4517d0a5c240661f1a8dfbe316df9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1ffcfd73d88193222a66a5e65643237 |
| publicationDate | 2006-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1482804-B8 |
| titleOfInvention | Water-vapour and smoke permeable food casing comprising a rough, natural surface |
| abstract | A description is given of a single-layer or multilayer food casing made of a thermoplastic mixture which comprises at least one aliphatic polyamide and/or copolyamide, at least one inorganic and/or organic filler and if appropriate at least one aliphatic and/or partially aromatic copolyamide having glycol units and/or polyglycol units. The casing has a maximum surface roughness R<SUB>max</SUB>, determined in accordance with DIN 4768, of 3 to 60 mum, and a water vapor permeability at a mean thickness of 100 mum, determined as specified in DIN 53122, of less than 50 g/m<SUP>2</SUP>.d. It thus has a particularly matte, rough, and very natural surface structure. The casing is produced by extrusion using an annular die and subsequent film blowing or biaxial stretch orientation. It is suitable as an artificial sausage casing, especially for scalded-emulsion sausage. |
| priorityDate | 2002-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.