The basics are simple enough: the co-extrusion process combines two different flows of ingredients to form a single product. Our tech centres contain a number of co-extrusion machines by various manufacturers, allowing us to work with you to improve existing products or try out new ideas. Think in terms of applications such as the alginate sausage casing, stuffed bread and meat products or various types of filled liquorice.
In the case of Rudin®VegaCasing, co-extrusion concerns a sausage filling on the inside with an extremely thin layer of Rudin®VegaCasing paste on the outside. Upon immersion in a calcium solution, this alginate paste becomes a thin sausage skin. Another innovative example is the triple extrusion sausage, a meat dough with not only an extruded skin based on Rudin®VegaCasing but also a stable filling!