Viscosity of the Emulsion 13 Emulsion Stability 14 Muscle Proteins 20 Effect of Fat in Emulsions 30 Role of Water 33 The Role of Salts 35 Effect of pH 41 Effect of Temperature in Emulsification 42 Beneficial Effects of Air Reduction 43 EXPERIMENTAL 45 The Model System 45 The Sausage Emulsion 52 Experimental Design and Statistical Analysis 56 RESULTS AND DISCUSSION 58 The Model System 58