Description
Calabrian Nduja is a spicy pork spread whose emulsification relies on surfactants, protein denaturation, and lipid oxidation.
Technical
Emulsification occurs optimally between 30–40 °C, with practical ranges up to 40–50 °C. Protein denaturation releases hydrophilic peptides that stabilize the oil–water interface, while lipid oxidation generates polar oxidation products that act as natural surfactants. Together, these mechanisms prevent phase separation during mixing.
Science
Primary Reaction
Protein denaturation and lipid oxidation leading to formation of emulsifying peptides and polar oxidation products
Sensory Profile
Aroma ()
spicysmokypork‑like
Origin & History
Civilization
Calabrian people
Era
modern
Region
Calabria, Italy