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Technical Data Sheet

  • 1. Basic Information
    Product Name: Smokable/Non-smokable Plastic Casing
    Material: Food-grade Polyamide (PA/Nylon)
    Core Features: Smoke permeable, high temperature resistant, heat shrinkable, easy peeling after cooking
    Application: Widely used for smoked sausage, cooked sausage, smoked ham and other meat products
    Available Form: Shirred casing （netless） / Film Roll casing 
    Available Color: Transparent,  Smoked Amber


    2. Size Range
    Caliber
    16mm –24mm

    3. Physical & Technical Parameters
    Item
    Specification
    Thickness
    20μm, tolerance ±5 μm
    Longitudinal Tensile Strength
    ≥40 MPa
    Transverse Tensile Strength
    ≥40MPa
    Longitudinal Elongation at Break
    ≥35%
    Transverse Elongation at Break
    ≥35%
    Heat Shrinkage (80℃, 10min)
    Longitudinal: 8%～15%; Transverse: 5%～10%
    Working Smoke Temperature
    50～75℃
    Working Cooking Temperature
    78～82℃
    Max Filling Pressure
    ≤0.6 MPa, no rupture


    4. Processing Performance
    1). Smoke Permeability: Uniform color absorption during smoking, no uneven shade.
    2). Easy Peeling: Can be peeled off completely by hand and peeling machine after cooling, no residue, no damage to sausage body.
    3). Peeling Success Rate: ≥99%.


    5. Recommended Processing Curve
    1). Drying: 60～65℃, 15–20 min
    2). Smoking: 50～75℃, 20–40 min
    3). Cooking: 78～82℃, 30–40 min


    6. Food Safety Compliance
    1). Compliant with GB 4806.13 (Food contact plastic materials and products)
    2). Overall migration: ≤10 mg/dm²
    3). Heavy metal: Pb ≤1.0 mg/kg, Cd ≤0.1 mg/kg
    4). Benzo(α)pyrene: ≤5 μg/kg
    5). Microorganism: Total plate count ≤100 CFU/g; Salmonella & Staphylococcus Aureus: Not detected


    7. Package, Transport & Storage
    1). Inner Package: Food-grade PE film sealed, moisture-proof and dust-proof.
    2). Outer Package: Export standard corrugated carton.
    3). Transport: Keep away from rain, moisture, strong sunlight and heavy compression.
    4). Storage: Store in cool & dry place, temperature 15～25℃, RH ≤65%, avoid direct sunlight.
    5. Shelf Life: 24 months (in unopened original package)

  • Polyamide Casing (PA Casing)
    Item
    Specification
    Product Name
    Polyamide Casing (PA Casing)
    Product Type
    Multilayer High BarrierCoextrusion 
    Material
    Polyamide / Polyethylene multilayer film
    Caliber Range
    25–191mm(Flat Width 39-300mm)
    Available Type
    Standard Peel / Easy Peel
    Casing Structure
    3/5/7 layers
    Color
    Transparent / Colored
    Printing
    Available upon request, 12 colors double sides in total maximum
    Product Form
    Shirred Sticks / Rolls
    Main Application
    Cooked sausage, Frankfurter, Bologna, Mortadella, Ham sausage, Luncheon meat, large diameter cooked meat products

    Technical Properties
    Property
    Unit
    Typical Value
    Nominal Thickness
    μm
    45–90
    Caliber Tolerance
    mm
    ±1.5(depending on caliber)
    Tensile Strength MD
    MPa
    ≥80
    Tensile Strength TD
    MPa
    ≥60
    Elongation MD
    %
    ≥70
    Elongation TD
    %
    ≥60
    Oxygen Transmission Rate (OTR)
    cm³/m²·day
    ≤50
    Water Vapor Transmission Rate (WVTR)
    g/m²·day
    ≤30
    Heat Resistance
    ℃
    ≤100
    Shrinkage
    %
    Customized / Low Shrinkage
    Note: Technical values may vary depending on casing type, caliber and customer requirements.

    Recommended Processing Conditions
    Item
    Recommendation
    Storage Temperature
    5–25℃
    Relative Humidity
    <70%
    Stuffing Temperature
    0–12℃
    Stuffing Pressure
    Adjust according to caliber and equipment
    Cooking Temperature
    75–85℃
    Maximum Processing Temperature
    ≤100℃
    Cooling Method
    Cold water shower / cooling tunnel

    Product Features
    Feature
    Description
    Barrier Performance
    Excellent oxygen and moisture barrier properties
    Mechanical Strength
    High resistance against breakage during stuffing and cooking
    Dimension Stability
    Maintains uniform caliber after thermal processing
    Peel Performance
    Good peelability after cooking
    Processing Compatibility
    Suitable for automatic and semi-automatic filling lines
    Customization
    Customized color, printing, peelability and specifications available

    Product Range&Application
    Caliber Range
    Typical Application
    25–32 mm
    Frankfurter, Hot Dog, Cocktail Sausageetc.
    35–65 mm
    Cooked Sausage, Ham Sausageetc.
    70–120 mm
    Bologna, Mortadellaetc.
    120–190 mm
    Large Diameter Cooked Meat Productsetc.

    Packaging Information
    Item
    Specification
    Packaging Form
    Shirred sticks / Rolls
    Inner Packing
    PE Bag
    Outer Packing
    Export Carton
    Label Information
    Product name, caliber, batch number, quantity
    Shelf Life
    24 months under recommended storage conditions

    Food Contact Compliance
    Regulation
    Compliance
    EU Regulation (EC) No 1935/2004
    Compliant
    EU Regulation (EU) No 10/2011
    Compliant
    FDA 21 CFR Applicable Requirements
    Compliant
    Local Food Contact Regulations
    Applicable

    Quality Control
    Inspection Item
    Control Method
    Appearance
    Visual Inspection
    Caliber
    Dimension Measurement
    Thickness
    Thickness Testing
    Mechanical Properties
    Tensile & Elongation Test
    Barrier Properties
    OTR / WVTR Testing
    Production Batch Control
    Internal Quality Standard
Online Inquiry
Online Inquiry