Table 6.

Hydrophilic lipophilic balance (HLB) value, emulsifying activity index (EAI_, and emulsion stability index (ESI) of structured phospholipids

Phospholipids	HLB	ESI (min)	EAI (m2/g)
PPF PL	8.60 ± 0.32c	70.38 ± 1.23e	140.34 ± 2.87d
SPL TC	10.52 ± 0.44a	89.00 ± 2.12c	204.16 ± 4.99c
SPL TM	10.54 ± 0.41a	124.58 ± 3.21a	265.61 ± 5.65a
SPL SC	9.56 ± 0.23b	96.64 ± 2.26b	261.20 ± 2.78a
SPL SM	9.58 ± 0.49b	85.14 ± 1.98d	244.90 ± 3.69b

Note: Different letters following the values indicate a statistical difference at 5% probability level

PPF PL, palm pressed fiber phospholipid

Structured phospholipids produced with ω-3 fatty acid concentrate from by-product of:

SPL-TC, tuna canning processing; SPL-TM, tuna meal processing; SPL-SC, sardine canning processing; SPL-SM, sardine meal processing