Description
Cellulose Casingsis Vicel's range of tubular cellulosecasing made from regenerated cellulose. Depending on the gradeof film, it could also contain glycerol, and white mineral oil.Colored casings will contain variouspigments 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 shirredcasing is fully ready to use as shipped in the Caddy, and must not be immersed in water prior to using.The shirredcasing can be used with all types of sausage processing, including liquidsmoke, acid showers,natural smoke, steamand water cooking,and can make all typesof sausage.Alwaysensure the stuffingmachine is set up correctly,with the casing stuffing to the desiredrecommended stuffing diameter,using the correct linker chains and the correct stuffingtube. When stuffingtubes are undersize, air can enter the meat, and fat can separate in the meat emulsion. When too large the casingwill break becauseit cannot rotatefreely on the stuffing tube.The stuffed casing surface shouldbe moist withoutany water dropletswhen smoke is applied. Water droplets on the casingsurface will leavespots on the sausage. Verydry casing prohibits adequate smoke penetration. Typically the stuffed casing is processed at relative humidity of 25% to40%. Higher humidity improves peeling, but creates more fat on the surface of the sausage,and also lightensthe sausage color.Oven cooking temperatures should be set to reach desired sausageinternal temperature and to enhance sausage skin color development.After processing, but before peeling,the stuffed casingmust be cooledvery quickly to reduce the sausage temperature, preferably with brine chill if available.Otherwise later the casing will not peel.The stuffed casing should be extremelydamp 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, withvarious mechanical properties, variousend closures, variouscompositions and variousadditives.
Storage
令 The casings should bestored in the cartons and caddy boxes between 4 deg C and 25 degC, at room Relative Humidity of50% to 70%.
令 Keep the casing awayfrom direct sunlight,both caddies and cartons.
令 Unused casing should bereturned to the caddy and covered completely in plasticso the casing will not dry out.
令 If the casing does dryout due to exposure to air, put th casing in a refrigerated high-humidity roomto remoisturize.