The main reason that commercial manufacturers use artificial casings is because the natural casings are not uniform and have a different diameter, texture and length. They also tend to produce a curved sausage, especially beef rounds. The meat plant even knowing the length of the sausage, cannot precisely estimate the weight of meat it contains and by the same token cannot arrive at the correct price. And you cannot run a business when no two samples are alike. Natural casings are usually packed and stored in salt. Before use they should be rinsed on the outside and flushed out with water inside. Then they should be left for 30 minutes in a water filled container. That removes more salt from the casings and makes them softer and easier to work with when stuffing.
There are several types of artificial casings, namely
- cellulose casings
- prefabricated collagen
- Plastics / Fibrous casings
- Nylon casings
- Casing gel
Cellulose casings
Cellulose casings are also called peel casings. Cellulose casings that are suitable for spreadable and/or raw sausages, smoked sausages or semi-cured sausages. The cellulose is a binding agent that provides high quality casings. The cellulose casings are characterised by a high level of elasticity and are range faithful. The major benefit of cellulose casings is that they absorb the desired colour and flavour components of the cooking process but protect against undesired aroma influences. The perfect peel ability guarantees fault-free production.
Available cellulose casings:
Calibre range: 12 – 42 mm
Colours: Available in a range of colours
Print: Available in 1 colour
Customisation: Can be processed rolled up and ready to be filled
Type: Standard peel or easy peel
Prefabricated collagen
Edible collagen casings are suitable to produce sausage products, fresh Bratwurst, dried sausage types, frankfurters and snack products. Edible collagen casings that are permeable and are made from the dermis of cattle. Collagen is a protein that forms glue and that performs an important function within connective tissue. Edible collagen casings consist of high-quality animal protein and can be easily processed and used in the smoking process. The casings are available in straight and round shapes. The collagen artificial casing is available in natural, salmon-red, mahogany, caramel, euro-brown, French-bloom, deep-red and non-smoker colours.
Available collegen casings edible
Calibre range: 13-43 mm.
Available rolled up and ready to be filled (they do not need to be soaked)
Available with both a PAL and FAM knot
Available in any desirable length
Soaking prescription: can be processed dry, ready to be filled
Plastics / Fibrous casings (H3)
Various kinds of artificial casings with different types of barriers. Artificial casings with a high barrier offer protection against discolouration or oxygen penetration next to guaranteeing extended freshness of the product. We always produce the artificial casings exactly to your wishes: with your own print and choice of a wide range of colours. We provide the right packaging for every sausage!
Single layer artificial casings :
This artificial casing consists of a single layer and is suitable to produce portioned sausages and products that do not require a high level of protection (barrier). The casing has an optimal aroma barrier, colour barrier and weight barrier. Furthermore, the single layer casing can be filled easily.
Available sizes:
Range: 19 – 120 mm.
Colours: Broad range of different colours
Print: 8 colours available and double-sided
Customisation: Available in all possible shapes
Multi-layer casings:
These casings consist of multiple layers; the number of layers depends on the product. multi-layer casings up to seven layers that are ideal for products requiring an extended expiration date. These multi-layer casings are fitted with an extra high UV and oxygen barrier to ensure the product remains fresh longer. The casing is often used for cooked sausage and liverwurst as well as for fresh (raw) sausages.
Available sizes:
Range: 19 – 120 mm.
Colours: Broad range of different colours
Print: 8 colours available and double-sided
Customisation: Available in all possible shapes
Nylon casings
The benefit of nylon is its high tear resistance, which means it can be punctured well. These casings are highly suitable for products like grilled sausages, blood sausages, sauces, soups, meals, animal food, ice cream, semi-finished products.
Available sizes:
Range: 30 – 225 mm.
Colours: Various colours available
Print: 8 colours available and double-sided
Customisation: Available in all possible shapes
Casing Gel
Casing Gel (beef, pork, hybrids, alginate) for the use on co-extrusion systems
1. Edible Hybrid Casing Paste, ready to use
2. Edible Collagen (Beef, pork), ready to use
3. Edible Smoked Hybrid Casing paste ready to use
4. Vegan and Vegetarian Casing paste ready to use or Dry compound to make your gel in your plant.
