Halal Edible Smoke Boiled Collagen Sausage Casings
- DALONG
- DALIAN
- 30 days
- 1 container/month
Collagen casings are tubular artificial casings produced from collagen protein obtained from hides of bovine origin. It is used for the production of cooked meat products, smoked or not smoked type sausage
collagen casings/edible sausage casings
BASIC CHEMICAL COMPOSITION halal sausage casings
Collagen | 47 • 54 % |
Water | 19,5 • 24,5 % |
Glycerine (food grade) | 14 • 17 % |
Cellulose (food grade) | 3,5 • 5,5 % |
Vegetable Oil (food grade) | 3 • 5 % CAS 68956-68-3 |
USE RECOMMENDATIONS halal sausage casings
Caliber | Stuffing Caliber (mm) | Stuffing Horn Recommended (mm) |
17 | 17,0 +/• 0,5 | 9,5 |
18 | 18,0 +/• 0,5 | 10 |
19 | 19,0 +/• 0,5 | 11 |
20 | 20,0 +/• 0,5 | 11 |
21 | 21,0 +/• 0,5 | 12 |
22 | 22,0 +/• 0,5 | 12,5 |
23 | 23,0 +/• 0,5 | 13 |
24 | 24,0 +/• 0,5 | 14 |
25 | 25,0 +/• 0,5 | 15 |
26 | 26,0 +/• 0,5 | 16 |
28 | 28,0 +/• 0,5 | 16 |
30 | 30,0 +/• 0,5 | 17 |
collagen casings edible sausage casings
collagen casings
About Us
COA halal sausage casings
Item edible sausage casings | Requirement SB/T10373-2012/GB14967-1994 | Unit | Testing | Results |
Shape | Seamless tubular, no holes, no adhesion | / | Seamless tubular, no holes, no adhesion | Accordant |
Color | The casing is grayish white to light brown, no other spots, no mold spots | / | The casing is grayish white to light brown, no other spots, no mold spots | Accordant |
Smell | Has a characteristic smell of collagen, no other odor | / | Has a characteristic smellof collagen, no other odor | Accordant |
Moisture | ≤25 | g/100g | 23.9 | Accordant |
Ash | ≤3.5 | g/100g | 2 | Accordant |
Fat | ≤10 | g/100g | 9 | Accordant |
Protein edible sausage casings | ≥40 | g/100g | 63 | Accordant |
Compressive strength | ≥0.018 | Mpa | 0.043 | Accordant |
Arsenic(As) | ≤0.5 | Mg/kg | Not detected(<0.040） | Accordant |
Lead( Pb) | ≤1.5 | Mg/kg | 1.2 | Accordant |
Sorbic acid and its potassium salt | ≤0.5 | g/kg | Not detected(<0.010） | Accordant |
E.coli | n=5,c=1,m=10,M=100 | CFU/g | <10，<10，<10，<10，<10， | Accordant |
Salmonella | n=5,c=0,m=0 | /25g | Not detected | Accordant |
Staphylococcus aureus | n=5,c=1,m=100,M=1000 | CFU/g | <10，<10，<10，<10，<10， | Accordant |
Mildew edible sausage casings | ≤50 | CFU/g | <10 | Accordant |
Development history and trend of collagen casing products/halal sausage casings
Collagen sausage casings halal sausage casings have almost a century-old history of development. In the 1920s, Germany invented collagen sausage casings which are now widely produced and used in well-developed countries such as the US, Japan, Germany and British. In the 1960s and 1970s, in-depth research was conducted in respect of the film-forming properties of a single piece of collagen or gelatin. After decades of development and enhancement, the quality of collagen sausage casing through industrial production was assured. With a rapid growth momentum, artificial sausage casings replaced most of the natural sausage casings used in different regions and countries like Eastern Europe, North America and Japan. Every company’s own production technology is self developed.
As China’s emphasis on food safety issues increases, more sophisticated production technology emerges and modern facilities and equipment are required for food production and testing, thus speeding up the pace of consolidation in the meat product industry. While some small enterprises will be eliminated, large- and medium-sized sausage manufacturing enterprises will be able to gain more market share. As collagen sausage casings /edible sausage casings are more suitable for standardization, it is more likely that natural casings will be replaced by collagen sausage casings. It is believed that, gradually, collagen sausage casings will take over more market share from natural casings.
