Collagen Sausage Casings:

-  View the information below to find out more information about collagen casings and what collagen casings are and how you should use collagen sausage casings.

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Definition
Collagen is fibers of edible protein arranged in such a way by extrusion technology to produce a high quality, uniform, thin-walled casing.

History
Scientists discovered that the naturally occurring protein - COLLAGEN - could be broken down and reconstituted into an extrudable mass which then could be formed into a tube or casing suitable for use in sausage manufacturing. Sausages produced by this method are easier to pack than those in variable animal casings due to their uniform size and weight which is advantageous in both retail and professional markets.

What are Collagen Sausage Casings made from?
The collagen is derived from the middle corium layer of cattle hide which has been obtained from hides by the mechanical removal of the epidermal and flesh layers. After a pretreatment, the collagen-rich corium layer is referred to normally as the limed collagen split.

From collagen to casings...
The process involves an extensive washing, decalcification and buffering process of the limes collagen split to give a purified food grade collagen material. This is further reduced into a fibrous slurry which is blended with a food grade acid and vegetable cellulose fiber to produce a homogeneous collagen protein gel. The collagen fibers are arranged to give a crisscross structure which contributes significantly to the strength and caliber stability of the finished product.

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Information
Advantages of Collagen Sausage Casings:

• elastic -- shrink with the product

• digestible (edible)

• permeable to smoke and moisture

• strong

• uniform in size

• non-refrigerated storage

• consistent casing size equals reduced giveaway

• fresh casings allow the "real bloom" of product to show through 

Our Collagen Sausage Casings

Our collagen sausage casings are available in clear, red and smoke colored varieties to cover the whole spectrum of manufacturing applications. Our collagen sausage casings have high clarity and sheen which is preferred by consumers in many fresh applications. Our collagen sausage casings are packed in a controlled atmosphere package and can be used straight from the pack. Collagen sausage casings should be stored in a cool, dry place (50C - 150C or 41*F - 59*F).

 

* Fresh collagen sausage casings can not be used in a smokehouse.
* Smoke and clear sausage casings can be used in a smokehouse.
 

Additional Information: Need more information? View these help topics for more information.

• Troubleshooting Collagen Sausage Casings

• Determine Sausage Casing and Stuffing Horn Sizes

• "How To..." Sausage & Jerky Making