READ DETAILED APPLICATION INFO IN THE NEXT CHAPTERS.
Co-extrusion is a unique technology that is becoming increasingly widespread, given the many advantages it offers. This concept is based on the alginate paste that is pressed onto the surface of the sausage emulsion during the stuffing process.
The co-extruded (stuffed) product is then treated with a calcium solution, which gels the alginate paste into a strong casing. Subsequently, the sausages are treated as standard products as the process continues, e.g. cooking, smoking, drying, and cooling.
This concept can be applied to the following products:
- Fine emulsion sausages
- Coarse emulsion sausages
- Salami sticks