Collagen Casing with Soy Protein is a food-grade plant-protein-reinforced edible casing for sausages.We supply bulk Collagen Casing, Soy Protein sourced from leading China manufacturers for international food processing operations. Our Collagen Casing, Soy Protein is widely used in fresh sausages, smoked sausages, jerky, semi-dry fermented sausages and cocktail franks. HS Code: 39174000
Collagen Casing (Soy Protein) is produced by blending collagen gel with soy protein isolate, extruding through annular dies, coagulating in ammonia/ethanol baths, and drying to flexible tubular casings.
The soy protein fortifies mechanical strength, reduces cost versus pure collagen, and allows excellent stuffing, smoking and cooking performance.
| Item | Specification |
|---|---|
| Appearance | Uniform tubular casing, pale yellow |
| Calibre | 13–45 mm (customisable) |
| Thickness | 30–50 μm |
| Tensile Strength | ≥18 N |
| Soy Protein Content | 10–25% |
| Moisture | ≤15% |
| pH | 5.5–7.0 |
| Smoke Permeability | Excellent |
| Heavy Metals (as Pb) | ≤1 mg/kg |
| Total Plate Count | ≤5,000 cfu/g |
| Salmonella | Absent in 25g |
| Shelf Life | 24 months |
Our MOQ for bulk food/feed ingredient is generally 500 kg. We also support mixed containers — combine Collagen Casing, Soy Protein with other food ingredients in one shipment to save on freight.
We provide free samples (100–500g) for quality testing before you place a bulk order. The buyer covers shipping costs only. Samples are typically dispatched within 2–3 business days.
Standard lead time is 7–15 days after order confirmation and payment. For stock items, delivery can be faster. We will confirm the exact timeline before you place the order.
You will receive the original COA (Certificate of Analysis), COO (Certificate of Origin), MSDS, TDS, and relevant certifications directly from the manufacturer. We guarantee full document authenticity and traceability.
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Whether you're sourcing bulk ingredients or mix container, contact our team for pricing, free samples, and technical support.