Table 3 D[4,3] value of dairy cream-based emulsions with different sucrose fatty acid ester (SFAE) concentrations and homogenization pressures at different storage times and temperatures

Variables			Control	10 Mpa			20 Mpa
Variables			Control	0.08%	0.16%	0.24%	0.08%	0.16%	0.24%
5°C	7 d	Top	10.5±0.15^a	1.63±0.01^ae	1.55±0.01^a	1.55±0.01^a	1.51±0.01^ab	1.14±0.01^ab	1.10±0.01^ab
	7 d	Bottom	3.16±0.01^b	1.56±0.01^b	1.53±0.01^a	1.53±0.03^a	1.48±0.01^a	1.13±0.01^a	1.13±0.02^b
	15 d	Top	-	1.64±0.01^ae	1.52±0.00^ab	1.53±0.01^ab	1.53±0.03^b	1.14±0.01^bc	1.08±0.01^a
	15 d	Bottom	-	1.61±0.01^a	1.52±0.02^ab	1.54±0.01^ab	1.52±0.02^ab	1.15±0.00^cd	1.09±0.01^a
	30 d	Top	-	1.62±0.01^ae	1.54±0.00^a	1.55±0.02^ab	1.52±0.02^ab	1.15±0.00^cd	1.09±0.00^a
	30 d	Bottom	-	1.57±0.01^b	1.50±0.01^b	1.55±0.00^ab	1.53±0.00^b	1.15±0.00^cd	1.08±0.01^a
40°C	7 d	Top	-	1.70±0.02^c	1.55±0.00^a	1.54±0.01^ab	2.70±0.05^c	1.16±0.00^d	1.16±0.01^c
	7 d	Bottom	-	1.64±0.03^ae	1.53±0.00^a	1.53±0.01^ab	2.30±0.04^d	1.14±0.00^bc	1.15±0.01^c
	15 d	Top	-	1.75±0.01^d	1.58±0.00^c	1.65±0.00^c	3.14±0.01^e	1.22±0.00^e	1.21±0.01^d
	15 d	Bottom	-	1.65±0.01^e	1.44±0.00^d	1.56±0.01^b	2.77±0.01^f	1.14±0.00^bc	1.10±0.01^ab
	30 d	Top	-	6.63±0.03^f	8.06±0.03^e	9.33±0.03^d	-	3.25±0.02^f	7.00±0.05^e
	30 d	Bottom	-	4.17±0.03^g	4.15±0.03^f	3.77±0.02^e	-	1.18±0.00^g	1.98±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).