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Help CenterNylon Sausage Casing (sausage Casing Film)
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nylon sausage casing
MULTILAYER COMPOUND CO-EXTRUDED CASING:
Type: Multi-layer compound co-extruded casing made from polyamide and polyolefine.
Application: For cooked and boiled sausages, round sausages, moulded hams.
Characteristics: The casing is smoth and tidy on the surface after stuffing and has
a long shelf life.The shrinkage can be changed according to requirements.
Special for moulded applications.
Advantage: Good diameter consistency .Good barrier properties prevent loss of flavour,
colour andweight.Extremely strong in filling and clipping, suitable for all clipping systems.
Colours: Transparent,red,white,brown,black,yellow,blue,green,purple,etc.,more than 150 kinds of colours.
Print: The casing can be printed in multicolour upon requests.
Flat width: 30MM-350MM
Processing: Soak for 5 minutes in cold water(approx.18-25°C)or be filled dry depending on the
applications.Clip tightly so that clip cannot slip. Do not prestick.
storage condition:
1.Product storage should be kept in original packaging. Keep in a cool and dry place and avoid storage
in direct sunlight or near sources of heat.Room temperature can not exceed 25 °C,relative humidity
less than 75% RH,more than one meter away from sources of heat.
2.The shelf life of the product is 1 year under the storage conditions in the above.
3.The Executive Standard of the casing: Q/12NJ4476-2007
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