and is swept by rotating blades into a tangentially disposed discharge conduit application_number US 65562676 A description the present invention relates generally to emulsifying apparatus and more particularly to an improved emulsifier for sausage batter and the like in its principal aspect the invention is concerned with emulsifying sausage batter in a highly efficient manner and improving the characteristics and stability of finished emulsions moreover a stable product is not overly sensitive to the cooking cycle heat making possible a finished product which is less likely to 34 oil out 34 during the cooking cycle causing product loss production delay and costly reworking of an unsalable product reworking a product such as sliced bologna costs a manufacturer a considerable amount per pound this cost develops as a result of too much handling and rehandling inspection discards because of jelly pockets honeycomb effect and air pockets air pockets can be developed in the product because of air leakage into process equipment jelly pockets are usually formed during the cooking cycle due to a lowered stability usually caused by input of excessive mechanical heat and by agitation turbulence and compression during emulsification the emulsifier according to the present invention is of the general type described in u s pat no 3 123 116 issued mar 3 1964 as improved by subsequently issued u s pat nos 3 221 788 issued dec 7 1965 and 3 318.