Sausages gelling

In products like sausage and meat pies, plant protein additives have been shown to improve binding of the structure and reduce moisture and fat losses. This may be related to the gelling and/or emulsification functions, as well as, water and fat absorption. 

Many foodstuffs consist of gelled emulsions, due to deliberate addition of gums and thickeners to increase the mass thickness (e.g., sausages) or due to denaturation of proteins to form protein micelles (e.g., cheese). Food emulsions containing water in oil have an internal water phase that is dispersed as droplets within an oil (or lipid) phase. The microorganisms are mostly found in the droplets (Verrips and Zaalberg, 1980 ... 

Also it has been suggested that curdlan would have utility in foods such as gelled desserts, spaghetti, noodles, dietetic foods, hamburgers, and sausages. 

Uses Protein source, gellant, emulsifier for comminuted meats, injection brines for additional binding and sliceability in cooked hams, cooked sausage, pork loins, poultry prods., patties, meat and fish balls, cream soups Features Strong gelling... 

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