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. 2022 Jan 13;11(2):214. doi: 10.3390/foods11020214

Figure 4.

Figure 4

Characteristic droplet size d90,3 of emulsions prepared with 10 wt% MCT oil and varying pectin concentration of 0.1–2.0 wt% at different pH levels (3, 4, and 5). The emulsions were prepared with a high-pressure homogenizer at 400 bar and in a second pass at 800 bar. * Emulsion with bimodal droplet size distribution (DSD).