The mystery of vegetarian sausages: how they are made and what is actually contained in the casing

Lately, more and more people are thinking about what is in the foods they eat. From crab sticks to sausages, many people don’t know how they are made. And it’s no wonder, because in today’s world we’re used to getting everything ready-made and convenient without thinking about the process of creating it.

However, recently people have become interested in how vegetarian and vegan sausages are made. These products are becoming increasingly popular among those who refuse to eat meat. But what exactly is in them and how are they made?

Vegetarian sausages are based on various protein products such as soy proteins, pea proteins and mushrooms. Quorn, one of the most well-known manufacturers of vegetarian and vegan products, uses the microfungus Fusarium venenatum in their products. However, before these ingredients take shape, they don’t look very appetizing.

However, what puts people off the most is the casing of vegan sausages. In traditional sausages, the “skin” is made from pig intestines. But vegetarian sausages use other materials such as collagen, cellulose, and edible plastic. Heck makes its sausage casings from alginate gel derived from seaweed.

While the process of making sausage casings may look unusual and unappealing, it is no less safe than making regular meat sausages. Some people express their aversion to the use of chemicals in vegetarian products, but it is worth noting that the use of calcium chloride, for example, is safe and acceptable. This substance is a salt and is used to make seaweed-based gel.

Thus, vegetarian and vegan sausages are products created using different protein bases and safe casings. They offer an alternative to meat products and are becoming increasingly popular among those watching their diet.

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