ICel – innovations continue – the ERA of a new generation of casings

1. ICel– innovations continue – the ERA of a new generation of casings

2. Purpose of ICel casing Designed for production, packaging, storage and sale of boiled sausages and hams, boiled & smoked sausages, semi-smoked and raw-smoked wieners, speckwurst and mini-sausages, and sausage processed cheeses.

3. ICel– innovations in the world of casings. Reasons for development: • Need for more permeable casings to bring the sensory parameters of the sausages closer to those of the sausages in cellulose casings. • Only a selected few of the manufacturers have achieved the required smoked taste and flavor, and the attractive crust on the sausage surface. Goals achieved: • Permeability to gases and smoke raised. • Better appearance, mechanical properties and processability.

4. Unique properties of ICel casing The customer gets a plastic casing with a permeability comparable to that of a cellulose casing used on automatic clippers

5. Classification of permeable casings • Highly permeable. Natural, protein, cellulose, and NANOSMOK, ICel. • Medium permeable. AMISMOK, AMITAN PRO, AMICEL plastic permeable casings. • Reduced-permeability casings. FIBROSMOK, AMITAN PRO-U plastic permeable casings.

6. Distinctive features and properties of the whole ICelrange of casings • Appearance of the casings is close to that of the natural material – the cellulose casings. • Belongs to the group of casings highly permeable to water vapour and liquid smoke. There are no analogues among plastic casings. • Sensory characteristics of sausage products in the ICelcasings are identical to or exceed the same characteristics of sausages in cellulose casings, due to the barrier properties. • Oxygen transmission rate is lower than in other highly permeable casings. That is, the oxidative processes in the meat product are less intensive. • Lower weight losses during the heat treatment than in the case of other highly permeable casings. • Improved hygienic properties of the product. • Barrier properties that make is possible to preserve the smoked flavour and smell longer than in cellulose casings.

7. Classification of ICel casings • ICeltype S– a glossy casing. Type Sko- a ring-shaped version. • Icel type М – a matt casing. Type Mko– a ring-shaped version.

8. ICel types Sand Sko • A glossy casing to replace cellulose casings. Packaged sausages cannot be distinguished from sausages in cellophane. • Thickness 25μm • Gauges: 30-90mm – straight version; 30-51mm – ring-shaped version. • Colors:white, clear, claret, cherry, smoke, brown, red orange, salmon, mahogony, orange, light brown, dark brown.

9. ICeltypes М and Mko • Matt casing to replace protein casings. Packaged sausages can hardly be distinguished from sausages in collagen casings. • Gauges: 30-90mm – straight version; 30-51mm – ring-shaped version. • Colors:white, clear, claret, cherry, smoked, brown, red orange, salmon, mahogony, orange, light brown, dark brown.

10. Printing and shirring • ICelcasing can be used for single-side or double-side printing. Number of print colors – from 1 to 6. CMYK printing is also possible.   • ICelcasing is supplied shirred, 38m in a shirred stick, or 31m for ring-shaped casings. • Casings with optional properties can be supplied to special orders: • - printing: edge-to-edge; • - shirring: shirred sticks with a loop under the rear clip; optional shirred stick length and content.

11. Comparison of technical characteristics ofICel and cellulose casings

12. Semi-smoked sausages

13. Raw-smoked sausages

14. Raw-smoked sausages

15. Roasted boiled sausages

16. Smoked ham

17. Raw-smoked sausages

18. THANK YOU FOR YOUR ATTENTION !!!