I know that ground mustard is used in sausage making to create an emulsification, Frankfurters for example, and I'm wondering if I can apply the same theory to meatballs. I work in a restaurant that's holding meatballs hot (160-170) and they tend to slowly render their fat during the day. This cause them to shrink and, eventually, they have to be thrown out. I'm wondering if I could use ground mustard to stabilize the fat a bit? And if so, how much? I've found some hot dog/Frankfurter recipes that use 7 grams for a 25 pound batch but I know those are mush more emulsified and whipped than a meatball. Holding the meatballs cooler of firing to order isn't an option as they're the main item on the menu. Any help is appreciated.