Handbook of Meat Processing

Emulsifi cation 145

eter determining the destabilization kinetics

of emulsion. Large droplets are prone to

sedimentation and coalescence, whereas

fi nely dispersed emulsions are more sensitive

to fl occulation and Ostwald ripening

(McClements 1999 ).

The bulk physicochemical and organolep-

tic properties of emulsions depend on molec-

emulsion instability: creaming or sedimenta-
tion; Ostwald ripening, which is a diffusion
transport of the dispersed phase in small
droplets into larger ones; coalescence, which
is the process in which two droplets combine
to form a single droplet; and fl occulation,
which is the aggregation of droplets due to
collisions. The droplet size is the key param-

liquid +

emulsifying

egents

(caseinate)

spices +

additives

precooked

fatty tissue

(>80°C)

liver + salts +

egg white

spices +

ascorbate

precooked fatty

tissue (>80°C)

liver + salt + milk

proteins + egg white

Production flow 1 for hot emulsion Production flow 2 for hot emulsion

Protein fragmentation

+ solubilisation

T° < 7°C

Structuration

T° > 35°C

fat

fragmentation

structuration 1

35°C < T° < 55°C

structuration 2

T° > 35°C

fragmentation

+ solubilisation

thermal treatment thermal treatment

a

b

Production flow for cold emulsion

Lean

fragmentation

protein

solubilisation

structuration

T° < 12°C

chilled fatty

tissues + spices

+ non-meat

ingredients

ice

salt, phosphates

chilled lean meat

thermal treatment

Figure 7.1. a. Processing diagrams for “ cold ” emulsions. b. Processing diagrams for “ hot ” emulsions.