Marel Townsend Further Processing B.v.

Marel France

Patricia Rosa Maria Hoekstra-Suurs

Johannes Martinus Meulendijks

Johannes Marinus Quirinus Kools

Léon Marie Francois Spierts

Adrianus Josephes Van Den Nieuwelaar

Jacques Le Paih

Marcus Bernhard Hubert Bontjer

Fabrice Le Pabic

Yohann Pierre

Albertus Dunnewind

Wilhelmus Johannes Everardus Maria Van Den Dungen

Geert Johannes Lok

Frank Johannes Antonius Van Den Heuij

Henk Robert Hoogenkamp

The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention.

Method of extruding sausage sleeves of at least partial collagen, extrusion head and extruded collagen sleeves

The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.

Controlled sausage manufacturing process

The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c) treating the viscous gelling agent with an acidic buffer solution; and d) bringing at least a part of the food particles in contact with the viscous gelling agent. The present invention further relates to a device for performing this method, to the obtained food product and the use of an acidic buffer solution for stabilizing food products.

Stabilized meat products

The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.

Method for preparing food products by means of extrusion

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Berghem, Netherlands

Patricia Rosa Maria Hoekstra-Suurs