BASF to introduce thermoplastic polyamide for use in sausage making

GERMANY – BASF has presented Ultramid H33 L, described as the first thermoplastic polyamide designed for use in food manufacturing.

The company states that the material is aimed at sausage production, where it will allow the use of pure polyamide artificial casings instead of more common options such as collagen or cellulose.

According to BASF, Ultramid H33 L has been developed with high water permeability, a property that could influence both drying and flavour penetration during the smoking process.

The firm explains that casings made with the new polyamide can be manufactured thinner than conventional alternatives while still maintaining durability.

This feature could reduce the quantity of raw material required in production while keeping the functionality of the casing intact.

At the same time, the hydrophilic nature of the polymer enables smoke aromas to pass through into the sausages, while water transfer is maintained during drying.

Development insights

Dr. Rolf Minkwitz, who leads polyamide product development at BASF, said the material extends the range of potential uses for thermoplastic polyamides in ways that were not previously feasible.

He added that Ultramid H33 L can be processed with existing equipment in the same way as other polyamides, suggesting manufacturers will not need to alter their current set-ups.

Industry rollout

The company is planning to exhibit the material at the K 2025 plastics trade fair in Düsseldorf, which is scheduled to take place from October 8 to 15.

By presenting the product at the event, BASF is positioning it for attention among international plastics and packaging manufacturers as well as the food processing sector.

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