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Victan®
XTH
Victan® XTH was the first multilayer oriented
casing of the victan-brand. The X prefix stands for the term eXtreme,
as in extremely capable. The multilayer structure allows the casing
to be all things; extra strong, enhanced diameter control, high
shrink, low solute permeability, and brilliant color. Its analog,
XLH, is a lighter form of the casing used when additional pliability
is required.
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Victan®
XTH is the standard product with all the mentioned properties
and relatively high adhesion to the meat mass. This high cling
suggests that the chief use for the casing to be those recipes
which tend to "fat-out" or form jelly deposits. Proper use of
victan® XTH for such products will result
in the proper thickening and setting of the emulsion. |
Victan®
XTM
Victan® XTM is a special product with characteristics
similar to victan® XTH.
The chief difference is the level of meat cling. Here the M designation
in XTM stands for medium (cling). So this product would be used in
circumstances where recipes are generally higher in protein and lower
in fat. Its analog, XLM, is a lighter form of the casing used when
additional pliability is required.
Victan®
XTE
Victan® XTE is a special product with characteristics
similar to victan® XTH. The
chief difference is the level of meat cling. Here the E designation
in XTE stands for Easy-peel (little or no cling). So this product
would be used with protein or binder-rich recipes that would adhere
too heavily to standard nylon casings. Its analog, XLE, is a lighter
form of the casing used when additional pliability is required.
victan®
KB
Victan®
KB is our strongest non-oriented casing and is meant for production
of cooked products (pasteurized/sterilized) requiring superior diameter
control. Victan® KB is suitable for use in
production of large diameter emulsion-type sausages especially those
with dense meat mass. Firm stuffing and clipping, and pre-soaking
of the material are conditions for obtaining a wrinkle-free surface
of the finished product. The shelf-life of victan®
KB, as with most single-layer materials, is on the order of several
weeks. High turnover retail packaging, or in addition to in-house
slice-n-pack operations are good niches for this product. Victan®
KB is available in both high-gloss or matte surface finishes.
victan®
P
Victan® P was conceived specifically for the
use of meat products under slack filling conditions. In this way the
finished product, whether it be an emulsion-type meat loaf, or a cooked
cured ham, takes the shape of the mould in which it is placed. The
expansion of the meat product into the mould shape is only fully realized
after a complete cooking and cooling cycle.
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Victan®
P is also available in perforated form. This allows air trapped
during the stuffing and clipping operation, in addition to jelly
formed during, cooking to escape through the barely visible
regularly - patterned perforations. In such cases, shelf-stability
is typically achieved through the use of an over wrap. Other
types of cooked sausage, such as corned beef, blood sausage,
and tongue can be produced in Victan®
P without perforation. Victan® P is available
in both high-gloss or matte surface finishes. |
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victan® PT
Victan® PT was initially created for the use
of European-Style spreadable sausages and other raw-meat and non-cooked
products. However, in North America the chief uses are in the dairy
(cheese and butter), fish, frozen food, and pet food industries.
These food specialists can use the casings to obtain either supermarket-type
retail products or as an intermediary packaging in their industrial
large portion processing for further processing and/or consumer-size
packing. Victan® PT is available only in high-gloss
finish and is typically transparent.
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