When emulsion (gel-type) protein isolate are produced as sausages, if they are directly mixed with other raw materials in the poeder form, the produced sausages will have a softer nouthfeel and lower elasticity; if they are first emulsified into solution and then mixed with other raw materials to produce The sausage will have better elasticity.

The elasticity of the sausage will be better if it is emulsified and refrigerated for a while.