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.

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.

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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.

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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.


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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.

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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.

  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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