| abstract |
The present invention relates to a cellulose-based food packaging device with improved ripening properties, in particular to a sausage casing. The packaging is characterized in that the cellulose matrix contains 3 to 25% by weight of alginic acid or alginate and 1 to 20% by weight of fatty amines, fatty alcohols or their ethoxylates, fats or fatty acid salts and, if appropriate, vegetable oil or copolymer (II), ) and (III) wherein R1, R2, R3 and R4 are the same or different and may be hydrogen or (C1-C6) alkyl. ŕ |