Emulsions of meat fat and water constitute the basis of mortadella, sausages, hot dogs, patés, mousses and similar products. When manufacturing such products, you want stability under cooking conditions and improved yields. Firmness and texture requirements will vary by target market, as will flavorings. Along with our ingredients and additives providing water retention and stability, we have developed various emulsifying systems together with adaptability to meet local constraints, cost limitations and legislation.