Table 1 Droplet size distribution of dairy cream-based emulsions with different sucrose fatty acid ester (SFAE) concentrations and homogenization pressures

Pressure (MPa)	Concentration (%)	Droplet size (µm)
Pressure (MPa)	Concentration (%)	D[3,2]	D[4,3]	Dv 10	Dv 50	Dv 90
Control		2.32±0.01^a	3.32±0.01^a	1.16±0.01^a	2.95±0.01^a	5.86±0.01^a
10	0.08	1.15±0.01^b	1.49±0.01^b	0.61±0.00^b	1.45±0.01^b	2.40±0.03^b
	0.16	1.11±0.01^c	1.40±0.02^c	0.62±0.00^c	1.35±0.01^c	2.27±0.04^c
	0.24	1.10±0.01^c	1.35±0.01^d	0.63±0.00^c	1.32±0.01^d	2.09±0.02^d
20	0.08	0.95±0.00^d	1.28±0.01^e	0.53±0.00^d	1.13±0.01^e	2.31±0.04^c
	0.16	0.88±0.00^e	1.10±0.00^f	0.56±0.00^e	1.04±0.00^f	1.72±0.01^e
	0.24	0.84±0.01^f	1.02±0.01^g	0.53±0.01^f	0.99±0.00^g	1.56±0.02^f

Control is non-homogenized and without SFAE.
Values are the mean±SD of triplicate measurements.
^a-g Mean values in the same column with different letters are significantly different (p<0.05).