There are many benefits of using synthetic sausage casings over natural. These include better processing characteristics, better strength and uniform quality, which in turn enable producing sausages continuously in large volumes with less costs. Furthermore, synthetic casings are available according to demand and are vegan edible and suitable for Kosher and Halal sausages, contrary to the natural casings.
Sausages with synthetic casings are often produced by co extrusion. Instead of filling a casing, this method creates the casing as the sausage is produced. The brine bath is a key production phase of the co-extrusion method. Brine bath includes salt, such as Sodium chloride NaCl, di potassium phosphate K2HPO4 or calcium chloride CaCl2.
K-Patents Sanitary Refractometer PR-43-A is a perfect match for monitoring and controlling concentration of the brine bath. Refractometer provides real time, continuously information for operators on when to add fresh salt, and help to ensure higher consistency and quality of the final product.
Watch the video and read more about the application on application note ref. 2.18.01 Brining Of Co-Extruded Synthetic Sausage Casings (PDF).