Alginate sausage casing

FMC Corporation’s Health and Nutrition division has introduced its new lineup of alginate-based sausage casing solutions for use in all major types of coextrusion sausage making equipment.

They promise superior casing strength with improved appearance, sensory properties, throughput rates, shelf life, cooking performance and eating qualities, and result in considerable savings to sausage manufacturers.

Unlike costly ready to use pastes that contain up to 90 per cent water, FMC’s alginate-based casing technology provides a lower cost solution with improved process functionality and equipment performance. And compared to collagen and other natural-based casings, it also offers significant cost savings on raw materials.

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Food and Drink Technology