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. Author manuscript; available in PMC: 2013 Dec 1.
Published in final edited form as: Food Biophys. 2012 Sep 23;7(4):341–353. doi: 10.1007/s11483-012-9272-1

Fig. 1.

Fig. 1

a. Visual appearance of PMF – oil mixtures during storage after they had been heated to dissolve the crystalline PMF and then cooled to ambient temperature. The mixtures contained increasing amounts of PMF (from left to right: 0, 0.7, 1.4, 2.2, 2.8, 4.2, 5.6, 7.0, 8.4, 11.2, 14.0, and 16.8 mM) dispersed in two different carrier oils (LCT or MCT). Pictures were taken after 3 h, 1 day, 7 days and 19 days storage. Photomicrograph images were taken by optical microscopy, and have dimensions of 514 by 389 mm. b. Influence of carrier oil type on the relationship between soluble PMF remaining in the oil phases after centrifugation and the total amount of PMF initially added to the oil phases. The PMF was dissolved in the oil phases by heating and then the PMF-oil mixtures were cooled to ambient temperature and stored for 72 h, prior to centrifugation to remove any crystals