Cooked Emulsified Meats

Emulsions of meat, fat and water constitute the basis of mortadella, sausages, hot dogs, patés, mousses and similar. When manufacturing such products, stability under cooking conditions and improved yields are key. Depending on the target market, firmness and texture requirements will vary similar to flavoring. Our ingredients and additives provide water retention and stability; we have developed various emulsifying systems that build strong emulsions together with adaptation to local constraints, costs and legislations.