Cellulose Casings

CELLULOSE CASINGS

  • Cellulose casings are usually classified into three types:
    • Small cellulose,
    • large cellulose and
    • Fibrous (paper impregnated with cellulose).
  • Cellulose casings are prepared from a special grade of cotton lintels, which are solubilized, and regenerated into casings of any desired like.
  • A clear cellulose casing is commonly used for sausage, which is not coloured or which is to be coloured by adding dyes to the water in the cooker.
  • Coloured cellulose casings, which impart the colour to the surface of the frankfurters, are also available and used rather extensively where external colour is designed. 
  • Plain cellulose casings are available in a variety of sizes with stretch and shrink characteristics (similar to those of natural casings) used for bologna and small sausages.
Last modified: Thursday, 16 September 2010, 10:25 AM