Exploration of Foods and Foodomics

From: Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages

Table 3

Comparison of the response variables D_[4,3], D_{[4,3] –} D_[3,2], and global stability (BS_{0 h}, BS_{24 h bottom}, BS_{24 h top}, BS_{72 h bottom}, and BS_{72 h top}) predicted by the model and those obtained experimentally for the optimal rice bran O/W emulsion formulated with 78% PPC, 22% MD and 0% AG in the aqueous phase, obtained after three cycles of homogenization at 150 bar

Data	D_[_4,3] (µm)	D_[_4,3] – D_[3,2] (µm)	BS_{0 h} (%)	BS_{24 h bottom} (%)	BS_{24 h top} (%)	BS_{72 h bottom} (%)	BS_{72 h top} (%)
Predicted by the model	4.39	3.66	96.88	97.76	97.54	98.10	97.62
Experimental	10.61 ± 0.70	9.92 ± 0.67	88.07 ± 1.61	87.24 ± 1.35	88.03 ± 0.98	87.29 ± 0.64	87.29 ± 0.38

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Values reported for experimental results are expressed as means standard deviation (n = 3)