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. 2021 Feb 26;10(3):505. doi: 10.3390/foods10030505

Table 5.

Values of G′, G″, and tan δ for creams formulated with the dried emulsion from the 47% oil initial emulsion.

Dried Emulsion Type 0.5% 1%
G′ G″ tan δ G′ G″ tan δ
Control 71,375 a 14,521 a 0.20 c 71,375 a 14,521 a 0.20 b
A4M 5092 b 1321 b 0.26 b 5402 c 1396 c 0.26 a
F4M 1376 b 528 b 0.38 a 21,925 b 4474 b 0.20 b

a,b,c Different letters in each column indicate significant differences between the means (p < 0.05) according to Tukey’s test.