Emulsifying Agents

Emulsifiers have the task of combining water with fat.
They ensure that a stable mixture of substances is formed in emulsions of oil/fat and water. This is desirable in cooked sausages such as liver sausages. In special applications, the emulsifier is in the production of bratwursts a guarantee that fewer bursts occur on the grill and that the bratwurst remains fresh and plump for a longer period on the grill.