casinggold
cellulose casing
Cellulose Casings
is Vicel's range of tubular cellulose
casing made from regenerated cellulose. Depending on the grade
of film, it could also contain glycerol, and white mineral oil.
Colored casings will contain various
pigments and dyes.
Cellulose:60%-75%,Glycerol:8%-16%,Water:12%-22%,White mineral oil:1%-3%.
Technical spe permeability specifications
Technical properties |
Condition |
Unit |
Data |
|
≤25US |
>25US |
|||
Thickness |
|
um |
26± 10% |
28± 10% |
Tensile Strength (MD) |
23°C,50%RH |
N/15mm |
≥50 |
≥60 |
Elongation |
23°C,50%RH |
% |
≥8 |
|
Moisture |
23°C,50%RH |
% |
>13 |
|
Burst Strength |
Wet |
mm*mmHg |
>11000 |
>12000 |
Overstuffing |
|
% |
10 |
|
Recommendation Usage:
The shirred
casing is fully ready to use as shipped in the Caddy, and must not be immersed in water prior to using.The shirred
casing can be used with all types of sausage processing, including liquid
smoke, acid showers,
natural smoke, steam
and water cooking,
and can make all types
of sausage.Always
ensure the stuffing
machine is set up correctly,
with the casing stuffing to the desired
recommended stuffing diameter,
using the correct linker chains and the correct stuffing
tube. When stuffing
tubes are undersize, air can enter the meat, and fat can separate in the meat emulsion. When too large the casing
will break because
it cannot rotate
freely on the stuffing tube.The stuffed casing surface should
be moist without
any water droplets
when smoke is applied. Water droplets on the casing
surface will leave
spots on the sausage. Very
dry casing prohibits adequate smoke penetration. Typically the stuffed casing is processed at relative humidity of 25% to
40%. Higher humidity improves peeling, but creates more
fat on the surface of the sausage,
and also lightens
the sausage color.Oven cooking temperatures should be set to reach desired sausage
internal temperature and to enhance sausage skin color development.After processing, but before peeling,
the stuffed casing
must be cooled
very quickly to reduce the sausage temperature, preferably with brine chill if available.
Otherwise later the casing will not peel.The stuffed casing should be extremely
damp in order to peel, and then peeled while cold, at less than 4 deg C temperature, preferably using steam peelers. To optimize sausage manufacturing, especially peeling,
casings will be customized, with
various mechanical properties, various
end closures, various
compositions and various
additives.
Storage
令 The casings should be
stored in the cartons and caddy boxes between 4 deg C and 25 deg
C, at room Relative Humidity of
50% to 70%.
令 Keep the casing away
from direct sunlight,
both caddies and cartons.
令 Unused casing should be
returned to the caddy and covered completely in plastic
so the casing will not dry out.
令 If the casing does dry
out due to exposure to air, put th casing in a refrigerated high-humidity room
to remoisturize.