Moisture - Retaining Collagen Sausage Casings for Fresh - Tasting Sausages
Our collagen casing is a high - quality, natural product designed to meet the diverse needs of the food industry.
1. Natural and Edible Material
Made from natural collagen, our casing is 100% edible. Collagen, a protein - rich substance, not only provides a safe and healthy option for food packaging but also contributes to the overall quality of the final product. It contains no artificial additives or harmful substances, ensuring that your sausages and other food products maintain their natural and pure taste.
2. Excellent Physical Properties
Flexibility: The collagen casing has outstanding flexibility, allowing it to be easily shaped during the sausage - making process. It can stretch and conform to various sizes and shapes of sausages without breaking, ensuring a smooth production flow.
Strength: Despite its flexibility, it also possesses high strength. It can withstand the pressure during stuffing and cooking, preventing bursting and maintaining the integrity of the sausage.
Moisture - Retention: It has good moisture - retention properties, which helps to keep the sausages moist and juicy. This not only improves the taste but also extends the shelf - life of the products.
3. Superior Barrier Function
Our collagen casing acts as an effective barrier against oxygen, moisture, and odors. By blocking oxygen, it reduces the oxidation of fats in the sausage, preventing rancidity and maintaining the freshness of the product. The moisture - proof property helps to prevent the sausage from drying out, while the odor - blocking function ensures that the sausage does not absorb any unwanted smells from the environment.
4. Versatile Applications
This collagen casing is suitable for a wide range of food products, especially in the sausage - making industry. It can be used for making various types of sausages, such as fresh sausages, smoked sausages, and cooked sausages. Besides, it is also applicable in some processed meat products where a natural - looking and high - quality casing is required.
5. Easy to Use
Designed for convenience, our collagen casing is easy to handle and use in both industrial and home - made food production. It can be easily loaded into sausage - making machines, and the smooth surface ensures a seamless stuffing process.
In conclusion, our collagen casing is a top - choice solution for food manufacturers and home cooks alike. Its natural origin, excellent properties, and wide applications make it an ideal option for enhancing the quality of your food products.
Specification Data Sheet of Collagen Casings
We use high quality collagen fiber to manufacture collagen casings and this product is food
grade and fit for human consumption.
The source of the collagen is skin of cattle.
1. The technical data of the Collagen casingsis:
Collagen: 40% min (Wet Basis)
Moisture: 25% max
Cellulose: 12% max
HPMC: 7.0%
Glycerol: 5.5%
Ash: 3.5% max
Sodium lactate: 3.0%
Vegetable Oil: 2% max
Fat: 10% max
2. Product Microbiological Condition
Yeasts /g (25ºC): < 50/g
Molds /g (30ºC): < 50/g
Coliforms /g (35ºC): < 3MPN/g
Staphylococcus aureus /g: negative
1. coli /g: negative
Salmonella /g: negative
3. Packing
Casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air.
4. Storage conditions
Store the casings in cool and dry place with temperature between 10-25ºC, humidity 60-70%, avoiding the exposition of the product
to direct action of heat.
5. Shelf Life: 2 years
Our collagen casing is made from high quality collagen fiber in a safety and sanitary manner. The product is free from any
industrial chemicals and it is fit for human consumption.
Packing List and Weight of Collagen Casings
Size |
Meters per Carton
( Description of Packing ) |
Carton /
20`fcl container |
N.W of
Carton |
G.W of
Carton |
| Φ15mm |
15.24m x 64piece x 6box |
650 |
18 |
20 |
| Φ16mm |
15.24m x 56piece x 6box |
650 |
17 |
19 |
| Φ17mm |
15.24m x 52piece x 6box |
650 |
16 |
18 |
| Φ18mm |
15.24m x 46piece x 6box |
650 |
15.5 |
17.5 |
| Φ19mm |
15.24m x 42piece x 6box |
650 |
14.5 |
16.5 |
| Φ20mm |
15.24m x 39piece x 6box |
650 |
14 |
16 |
| Φ21mm |
15.24m x 36piece x 6box |
650 |
13.5 |
15.5 |
| Φ22mm |
15.24m x 33piece x 6box |
650 |
13 |
15 |
| Φ23mm |
15.24m x 30piece x 6box |
650 |
13 |
15 |
| Φ24mm |
15.24m x 27piece x 6box |
650 |
11 |
13 |
| Φ25mm |
15.24m x 25piece x 6box |
650 |
11 |
13 |
| Φ26mm |
15.24m x 23piece x 6box |
650 |
10.5 |
12.5 |
| Φ27mm |
15.24m x 23piece x 6box |
650 |
11 |
13 |
| Φ28mm |
15.24m x 20piece x 6box |
650 |
10.5 |
12.5 |
| Φ29mm |
15.24m x 20piece x 6box |
650 |
11 |
13 |
| Φ30mm |
15.24m x 16piece x 6box |
650 |
11 |
13 |
| Φ31mm |
15.24m x 16piece x 6box |
650 |
11.5 |
13.5 |
| Φ32mm |
15.24m x 16piece x 6box |
650 |
12 |
14 |
FAQ- Why the casing breaks ?
Reason 1: Fill too much meat
Way to solve: Reduce the amount of filling meat / Use smaller filling tube
Reason 2: Aging of knotter chuck
Way to solve: Change the chuck.
Reason 3: Knotter chuck does not match the filling tube.
Way to solve: The type of filling tube should be identical with the knotter chuck.
Reason 4: The storage condition is not good so the casings are too dry.
Way to solve:1. Place the casings in the freezer to absorb moisture.
2. Put the casing with wet paper into plastic bag for 24 hours.
Reason 5: Filling tube and knotter are not aligned
Way to solve: Make sure that the filling tube is direct and pass through the center of the knotter chuck.
Reaon 6: Knotter chuck is too tight.
Way to solve:Loosen the chuck.
Reason 7: Filling speed is too high.
Way to solve: Lower the filling speed.
Reason8: Kink too many times.
Way to solve: Reduce twist quantities.
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