In the project, 20 protein raw materials were examined for their chemical, thermal, rheological and functional properties. The focus was on factors such as protein content, film formation, viscosity and gelling properties. Based on these analyses, we developed formulations for edible casings in the form of cast films and transferred the findings to the production of extruded films.

We compared the casings with collagen- and alginate-based sausage casings in terms of water resistance and mechanical properties. Through further optimization, we were able to produce casings with protein contents of over 50%. In future, we will work on further improving elasticity and thermal stability. However, the results already open up potential for applications in sausage production and as edible packaging materials.