This present work aims to develop Frankfurters to study the modalities of fat perception in mouth. Different Frankfurter-types were performed to study the effect of the process (i.e. the initial temperature of ingredients 0°C versus 5°C) and the formulation (i.e. the addition fibers or starch) on the lipid structure. Each Frankfurter emulsion was characterized by measurements of lipid oxidation and texture profile. The size of fat droplets was determined by histochemical analyze with the red oil staining. Results showed that the process at low temperature reduced the lipid oxidation and the size of fat droplets. Frankfurters present a texture profile firmer but less deformable than those manufactured with ingredients at 5°C. The formulation lever induces an increase of the size of fat droplets and shear force. Interestingly addition of fibers or starch did not affect the lipid oxidation neither the firmness of Frankfurters.