Fine Emulsions

Cooked Products

Preservatives

Functional bases

Fine Emulsions
Technological precision and sensory excellence in emulsified products

In the production of emulsified meat products—from hot dogs and frankfurters to mortadella and bologna—emulsion stability, texture, and aromatic profile determine the final product quality.

At Taberner, we develop technological solutions and seasoning blends specifically designed for fine emulsions, ensuring stable emulsions, homogeneous texture, and a clean, uniform cut. Our formulations optimize protein-fat-water binding, guaranteeing firmness, juiciness, and a characteristic bite that meets market standards.

R

Our R department develops tailor-made solutions. We create your flavor.

We combine functionality and flavor to offer sausages with:

Our R+i team works closely with each client to adapt formulations to their production process, achieving differentiated, consistent, and highly competitive products.

Pork

Liver Pâté | Mortadella | Galantine | Chopped Pork

Beef

Luncheon | Chopped Ham | Galantine

Poultry

Cachir | Luncheon | Mortadella | Bologna TYPE

Frankfurter Type

European | Polish | Frankfurt | Bratwurst | Hotdog

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