Sausage casing - natural or synthetic?
Sausage casing - natural or synthetic?
(OP)
I am now leaving my EE environment to seek advice on a matter that popped up when we were having Cristmas lunch. It is about sausage casing and what alternatives there are today. A short description and the questions can be found here: http://www.gke.org/pub/files/Sausage%20Casing.pdf
If anyone in materials knows about this, please share your knowledge!
If anyone in materials knows about this, please share your knowledge!
Gunnar Englund
www.gke.org
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Half full - Half empty? I don't mind. It's what in it that counts.





RE: Sausage casing - natural or synthetic?
RE: Sausage casing - natural or synthetic?
The casing is edible. Most people don't react to the different "snap".
Collagen, you say? Is that a natural skin? Or one of those greenie recycled products?
Gunnar Englund
www.gke.org
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Half full - Half empty? I don't mind. It's what in it that counts.
RE: Sausage casing - natural or synthetic?
Yes, that sausage did look familiar...and now my mouth is watering. We had good old American bacon for breakfast. I may need to go looking in some Swedish/Norwegian markets, and see if I can find those for New Year's day brunch...
RE: Sausage casing - natural or synthetic?
and a less tantalizing but more informative one here: http://en.wikipedia.org/wiki/Casing_(sausage)
It is better to have enough ideas for some of them to be wrong, than to be always right by having no ideas at all.
RE: Sausage casing - natural or synthetic?
It melts sharply at 256 deg C and dissolves readily in strong acids and slowly in moderately weak acids. It smells like burnt feathers when burnt as it is an amide like proteins. It also digests like a simple protein.
Regards
Pat
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RE: Sausage casing - natural or synthetic?