1. Hot emulsions: liver-based pâtés

1.1 Composition

There are different types of pâtés, grouped into 2 categories:

• Meat pâtés with a coarse particle size (> 6 mm). These are not emulsions, as the (pork) fat is not emulsified; the risk of lipid melting is therefore real. This risk can be minimized by scalding the fat, using fat with a low melting point (throat fat) and a lower fat content than in emulsified pâtés. For this type of product, slicability is enhanced by the addition of liver, binders (starch, egg white) and presalted lean meats;

• hot emulsions, i.e. liver-based pâtés. The size of the dispersed fat particles is less than 10 µm.