What is polyamide sausage casing

Plastic casings are generally made from polymers such as polyamide, polypropylene, 

or polyethylene. 

Polyamide (Nylon) plastic casings are the most commonly used in production of cooked 

sausages and hams such as luncheon meat and bologna. 

Polyamide casings come in two main varieties: Oriented and non-oriented.

Advantages

Plastic Sausage Casings, sometimes called “synthetic casings,” have many structural and

hygienic advantages over natural casings.

The nylon-based casings that are well-suited for cooking-and-stripping applications used 

with products such as chorizo. They offer good meat adhesion and diameter control, and, 

like all of our products, they allow for customized graphic design and printing on your 

product's exterior.

The polyamide-based and are constructed with multiple layers for superb protection against 

water and oxygen permeation. They are ideal for fresh or frozen foods that require the highest

level of protection for extended shelf life.

It specifically engineered with selective permeability properties, allowing both smoke and water

vapor to permeate the casing to flavor your product. These casings perform well in the production 

of smoked, cooked, semi-dry, or raw sausages.

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