Co-Extrusion Gel

Co-extrusion is a completely automated process for producing sausage with a casing formed by gel. A uniform thin layer of gel is applied to the outside of the sausage just as it is being formed. As it passes this salt bath, this layer acquires the necessary firmness and strength for further processing. When compared to conventional methods, cost savings are significant, and food safety aspects are unique. Nitta’s co-extrusion gel is available in both Collagen and Alginate.

• Available in both Collagen and Alginate
• Completely automated high capacity production
• Cost savings
• Attractive product characteristics/made without a twist
• Each sausage is produced with an identical shape, length, caliber and weight.
• Co-extruded sausages keep their shape during drying and smoking as well as grilling or frying and even microwaved.
• No peeling or bubbling, very consistent quality
• High level of food safety requirements

Nitta’s collagen gel contains Natural Preservative and the shelf life of our co-extrusion gel is up to 12 months from the date of manufacture when properly stored.

We produce custom-made co-extrusion gel for various sausage applications. Now we can take care of your color requirements as well!