CASING
Why use Collagen Casing
There are certain uncomparable characteristics to use collagen to make casings which cannot be found in other alternative materials:
- The helical structure and macromolecular crystallization of collagen molecule suggests considerable thermal stability;
- The impermeable fiber structure of collagen provides collagen materials with high tenacity and strength, which makes it suitable for manufacturing thin-film equipment.
- During thermal processing, collagen shrinkage is almost consistent with meat shrinkage as water evaporates and fat melts. These properties are not yet found in other edible packaging materials.
Characteristics of collagen sausage casings
The primary raw materials for producing edible collagen sausage casing products include dermis of animals. Cattle’s skin is currently in use for production. Collagen casings has the following characteristics:
- Collagen sausage casings have different lengths, diameters and thickness specifications; they are also well-recognized for their unique texture, high tenacity, distinctive taste and highly consistent product specifications.
- The uniform shape of collagen sausage casings is suitable for highly automated mass production, and is therefore popular among the sausage manufacturers who emphasize on improving efficiency and expanding capacity.
- Collagen sausage casings share the properties of food and contain a kind of nutrient consisting of a large amount of amino acid where no harm will be caused after being consumed.
- Because of their consistent quality, collagen sausage casings may be easily extruded as tube or cylinder form for the purpose of packaging, which is convenient for storage and delivery. Collagen sausage casings may be stored and delivered in room temperature without any special treatments and their expiry date is usually two or three years.
Fresh Sausage Collagen Casings
Fresh casing, is designed for use on fresh sausages – as its name suggests. It is often used for tender meats that are not going to be hung up, and it’s a fairly soft casing. It does not offer much of a snap when you bite into the sausage.
Fresh casing, the most tender, is recommended if you are going to be grilling or frying your sausage. This casing cannot be boiled, water will break down the casing. It’s a good option for breakfast sausages and bratwursts. It will often be peeled off before the sausage is consumed.
Smoked Sausage Collagen Casings
Fresh casing, is designed for use on fresh sausages – as its name suggests. It is often used for tender meats that are not going to be hung up, and it’s a fairly soft casing. It does not offer much of a snap when you bite into the sausage.
Fresh casing, the most tender, is recommended if you are going to be grilling or frying your sausage. This casing cannot be boiled, water will break down the casing. It’s a good option for breakfast sausages and bratwursts. It will often be peeled off before the sausage is consumed.
Dry Sausage Collagen Casing
Fresh casing, is designed for use on fresh sausages – as its name suggests. It is often used for tender meats that are not going to be hung up, and it’s a fairly soft casing. It does not offer much of a snap when you bite into the sausage.
Fresh casing, the most tender, is recommended if you are going to be grilling or frying your sausage. This casing cannot be boiled, water will break down the casing. It’s a good option for breakfast sausages and bratwursts. It will often be peeled off before the sausage is consumed.
Cooked Sausage Collagen Casing
Fresh casing, is designed for use on fresh sausages – as its name suggests. It is often used for tender meats that are not going to be hung up, and it’s a fairly soft casing. It does not offer much of a snap when you bite into the sausage.
Fresh casing, the most tender, is recommended if you are going to be grilling or frying your sausage. This casing cannot be boiled, water will break down the casing. It’s a good option for breakfast sausages and bratwursts. It will often be peeled off before the sausage is consumed.
Deep Fried Sausage Collagen Casing
Fresh casing, is designed for use on fresh sausages – as its name suggests. It is often used for tender meats that are not going to be hung up, and it’s a fairly soft casing. It does not offer much of a snap when you bite into the sausage.
Fresh casing, the most tender, is recommended if you are going to be grilling or frying your sausage. This casing cannot be boiled, water will break down the casing. It’s a good option for breakfast sausages and bratwursts. It will often be peeled off before the sausage is consumed.
Clear Casing
Clear casings have the highest usage amount, presenting advantages of even thickness, high intensity, good flexibility and breathability, high temperature resistance and easy to peel. This product is well recognized by customers.
Stripes Casing
Stripes casings help to improve the identification of casings and are used to check whether the casings have been completely removed from sausages during the peeling process. Stripe casings are usually divided into black stripes, blue stripes and red stripes.
Colored Casing
Stripes casings help to improve the identification of casings and are used to check whether the casings have been completely removed from sausages during the peeling process. Stripe casings are usually divided into black stripes, blue stripes and red stripes.
Transfer Colored Casing
Based on practices and preferences of some countries and regions, color of these casings can be transferred to the outer surface of sausages during cooking to create bright color on the surface of the sausage, achieve the effect of dyeing, and improve the perception and appetite of consumers. Common color options are red and orange. These casings use food grade dyes to meet the requirements of relevant laws and regulations.
Printed Casing
Due to the impermeability of the printing color, this could make the printed pattern on the surface of sausages when the sausage is fumigated to produce logos, trademarks and other brand signs on sausages, which has inimitable advantages in improving the brand image of sausages. Printed patterns can be customized in both single or double sides for reprinting clear casings or stained casings.
Regular Casing
The common applications for regular type fibrous casings are bologna, mortadella, cooked salami and dry sausages for slicing and similar products, which do not require special peeling or adhesion feature on casings for the encased products throughout the process.
Easy Release (Easy Peel) Casing
The most common uses are for cooked and smoked ham and produces to be sliced. This type can also be used for processed and smoked cheese. The easy peelable type of fibrous casing has an inner surface that is specially treated during its production to make itself easy peelable from the encased product without disrupting the products surface.
Protein Coated Casing
The most common applications for this type of fibrous casing are for dry and semi-dry sausages, such as salami, pepperoni and summer sausage. The good adhesion type has an inner surface that is specially treated during its production so that it may adhere to and shrink with the encased product as it dries.
Regular Casing
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Easy Peel Casing
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