Table II.

Physical Characterization of Emulsions Containing Salicylic Acid Presented as Average ± SD

	Whey			Chi			Car
	pH 4	pH 5	pH 6	pH 4	pH 5	pH 6	pH 4	pH 5	pH 6
Zeta potentiala (mV)
With Sal	23.9 ± 0.8	3.8 ± 1.8	−8.6 ± 1.4	32.4 ± 2.0	21.6 ± 0.8	14.9 ± 3.6	15.5 ± 0.8	−13.0 ± 1.2	−32.5 ± 12.2
Without Sal	23.7 ± 0.5	6.4 ± 2.2	−9.7 ± 0.6	26.7 ± 1.3	20.7 ± 1.5	9.5 ± 3.1	22.5 ± 0.3	−18.7 ± 5.5	−21.0 ± 2.1
Particle sizeb (μm)
Day 0
D [4,3]	2.61 ± 0.09	2.85 ± 0.06	2.47 ± 0.01	25.77 ± 3.21	46.07 ± 1.28	38.34 ± 3.01	3.09 ± 0.03	2.54 ± 0.02	2.39 ± 0.06
D [3,2]	1.85 ± 0.02	2.08 ± 0.02	1.80 ± 0.01	5.19 ± 0.41	5.84 ± 0.08	14.37 ± 0.83	2.31 ± 0.03	1.99 ± 0.02	1.90 ± 0.06
Day 1
D [4,3]	3.63 ± 1.12	94.13 ± 2.87	2.50 ± 0.03	46.77 ± 4.47	70.69 ± 7.32	36.36 ± 0.68	9.09 ± 4.92	16.22 ± 12.1	7.71 ± 6.18
D [3,2]	1.82 ± 0.02	21.68 ± 1.01	1.82 ± 0.02	7.66 ± 0.13	11.45 ± 0.08	13.76 ± 0.20	2.50 ± 0.09	2.12 ± 0.12	2.07 ± 0.13
Day 7
D [4,3]	3.69 ± 1.21	93.64 ± 6.71	2.38 ± 0.03	47.23 ± 4.85	58.02 ± 3.00	37.25 ± 1.57	7.64 ± 4.95	2.69 ± 0.04	2.26 ± 0.01
D [3,2]	1.83 ± 0.04	18.02 ± 2.92	1.79 ± 0.02	7.61 ± 0.19	10.60 ± 0.36	13.69 ± 0.30	2.46 ± 0.10	1.99 ± 0.01	1.74 ± 0.01
CIc (%)	0	47.3	0	57.1	Flocs	0	73.2	83.9	91.1
Viscosityd (mPa s)	7.88 ± 0.03	19.24 ± 0.71	4.69 ± 0.04	17.16 ± 0.09	5.99 ± 0.02	13.92 ± 0.08	13.65 ± 0.03	13.31 ± 0.09	10.18 ± 0.06

Whey whey protein, Chi whey protein/chitosan, Car whey protein/carrageenan, Sal salicylic acid, D[4,3] volume weighted mean diameter and D[3,2] surface weighted mean diameter, CI creaming index

^a n = 3

^b n = 4

^cDetermined after 7 days

^d n = 10