Table 4. Droplet size and distribution of whipping creams stabilized with different levels of MPI/κ-Car EC and MPI/κ-Car MC.
| Conc. (%) | Fat droplet size (μm) | Span (-) | ||
|---|---|---|---|---|
| D[3,2] | D[4,3] | |||
| Control | - | 1.87±0.02a | 2.90±0.16a | 2.09±0.07a |
| MPI/κ-Car EC | 0.1 | 5.05±0.22b | 14.2±1.10b | 2.73±0.21b |
| 0.2 | 5.76±0.30c | 17.9±1.50c | 3.24±0.20c | |
| MPI/κ-Car MC | 0.1 | 4.75±0.09b | 12.8±0.78b | 2.50±0.06b |
| 0.2 | 5.75±0.22c | 17.4±1.27c | 2.76±0.09b | |
Values are the means of three measurements±SD.
a–c
Mean values in the same column with different letters are significantly different (p<0.05).
Control, no protein/polysaccharide complexes; MPI/κ-Car EC, milk protein isolate/κ-carrageenan electrostatic complexes; MPI/κ-Car MC, milk protein isolate/κ-carrageenan Maillard conjugates.