VIVAPUR® Alginate for Sausage Casings

VIVAPUR® Alginate for Sausage Casings – Vegetable Origin and Continuous Production The global sausage market is huge and therefore also the need for casings. Vegetable casings based on VIVAPUR® Alginate are the ideal solution for various sausages, whether meat or plant-based. Alginate provides more flexibility in the production process. It enables a continuous production without casing changes, resulting in significant time and cost savings. Moreover, the edible casings can be individually adapted to the end product in regards to the desired caliber size (e.g. thin-caliber snacking sausages) or color and taste. VIVAPUR® Alginate is used together with other hydrocolloids from the VIVAPUR® range to prepare an alginate paste in the first step. The paste is then applied to the sausage meat in a thin layer by running a co-extrusion process. After filling, the product is cured directly in a calcium bath. Does this sound good to you and your customers? For more information, please do not hesitate to contact us here: