What is it about?

The spreadability and mouthfeel of patés and sausages depends strongly on the microscopic structure, especially the distribution of the fat particles. With this method, it is possible to look at the native fat distribution without chemical changes, or without destroying the sausages. This helps to understand response of the sausages by handling them in the kitchen and even in the mouth by mastication and oral processing.

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Why is it important?

The knowledge enables to make processed meat products better, but more important it helps improve the quality of plant-based patés, vegan "sausages", protein based creams and many other daily foods.


This article was only possible, when two groups joined forces and shed light form very different technical methods. This collaboration enabled physical interpretations, which had not been possible before. Additionally, the results can be transported directly to applications for making sustainable products better.

Thomas A. Vilgis
Max-Planck-Institute for Polymer Research

Read the Original

This page is a summary of: Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté, Physics of Fluids, November 2021, American Institute of Physics,
DOI: 10.1063/5.0070998.
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