Artificial casings

Production technology of artificial casings is constantly improving, new materials appear, and the range expands. Artificial casings not only retain the best properties of natural casings, but also meet higher requirements for such characteristics as:

  • size uniformity;
  • The possibility of marking and preparation for use without a lot of labor;
  • resistance to microorganisms;
  • a certain level of vapor permeability, gas permeability, thermal and moisture resistance;
  • high mechanical strength and elasticity;
  • The possibility of automating the process of filling and forming sausage sticks.

Artificial casings are divided into permeable and non-permeable. Among vapor- and smoke- permeable casings, the most common are protein, cellulose, and fibrous ones, and among impermeable ones — casings made of polymeric materials.

Each type of sausage casings has its own properties and features, which are taken into account in the production.

Collagen sausage casings are made from collagen extracted from the cut of beef skins. According to their technological and organoleptic characteristics they are the closest to natural casings. They are produced in different calibers. The casing is made as straight and circular (repeating the external shape of the intestine). These casings are produced colorless or colored by smoking color of different shades. The casings are strong enough, have good water and smoke permeability, are elastic, have adhesion to minced meat, have permanent calibers of filling, do not deform when heated, are resistant to bacterial contamination. They are used in the production of all kinds of sausages: cooked, semi-smoked, cooked-smoked and raw smoked.

Edible collagen casing for sausages and wieners made of high-quality beef collagen. Suitable for the production of sausages, wieners, cooked-smoked, raw smoked sausages and sausage semi-finished products. It has a stable filling caliber, vapor permeability and gas permeability, which allows to preserve the flavor of smoked products for a long time. The collagen casing gives the finished sausage products an excellent appearance and good biteability.

Cellulose casings are made from raw materials of plant origin (cellulose). Cellulose casing has a number of advantages: it is characterized by excellent permeability to steam and smoke, which allows to preserve the taste and smell of the product for a long time. It has a high tensile strength in transverse and longitudinal direction.

Fibrous sausage casings are made of natural long fiber paper impregnated with cellulose. Fibrous is a strong and stable storage material that provides bacterial protection to sausage products and a long shelf life. The casing has several degrees of adhesion and a wide range of colors.

Polyamide sausage casings are made of impermeable, oriented multi-layer polyamide. It is the most durable type of casing, which allows to increase the shelf life of any sausage products up to 45 days and more. It is the most innovative and actively developing trend in the production of sausage casings and packaging. Such casing is mainly used in the production of cooked sausages, hams, pates.

Sausage production uses moisture- and gas-tight polyamide casings. In this casing the products remain inaccessible to foreign odors and water vapors, so the sausage retains its original taste, freshness and aroma.

For the production of all kinds of cooked, semi-smoked and cooked-smoked sausages produced by technology that includes smoking (roasting with smoke) permeable polyamide sausage casings are used.

For the production of sausages, wieners, bratwurst and mini-sausages produced by technologies that include smoking (roasting with smoke) and as an alternative to cellulose sausage casings permeable polyamide sausage casings are used. These casings have increased smoke permeability and improved removability.