Co-extrusion technology for comminuted meat products: alginate as a “casing” of casingless meat products

The co-extrusion process is a good alternative to the standard production of small-diameter comminuted meat products whose batter is filled into casings. The principle of the co-extrusion process takes advantage of the ability of sodium alginate to develop strong and elastic gels on exposure to calcium ions. This method can be used in the preparation of products of various types – frankfurters, grilling sausages and dry fermented sausages (smoked or with surface mould). Higher productivity and lower production costs in comparison with traditional processes are the main advantages promoted by suppliers of this technology.