Article | REF: F6505 V1

Delicatessen products - Emulsion products

Authors: Francis CROUSEILLES, Pascal MANGIN

Publication date: December 10, 2004

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AUTHORS

  • Francis CROUSEILLES: Certified agricultural teacher - Auch Agricultural General and Technological High School

  • Pascal MANGIN: Engineer ENITIAA - Certified agricultural teacher - General and Technological Agricultural High School of Bar-le-Duc

 INTRODUCTION

Emulsions in charcuterie are mixtures of two immiscible phases: the dispersed phase is always fat (pork, poultry, etc.), while the dispersing phase is water.

There are two types of emulsion:

  • cold emulsions such as sausages and thin-crust sausages;

  • hot emulsions such as pâtés à tartiner.

Note :

The basic meat materials, the main processing methods and the ingredients and additives have been presented in previous articles. , , .

Readers may wish to refer to it for further information.

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Delicatessen products