Table 1. Formulations of whipping creams stabilized using different levels of MPI/κ-Car EC and MPI/κ-Car MC, and the resulting total solid and fat contents in 100 g of final product

	Control	MPI/κ-Car EC		MPI/κ-Car MC
		0.1%	0.2%	0.1%	0.2%
Cream (38% fat)	80	80	80	80	80
MPI/κ-Car EC 1% (w/w) solution	-	10	20	-	-
MPI/κ-Car MC 1% (w/w) solution	-	-	-	10	20
Water	20	10	-	10	-
Total solid (%)	36.3±0.1	36.3±0.1	36.2±0.0	36.3±0.1	36.3±0.3
Fat (%)	30.8±0.3	31.1±0.2	30.6±0.2	31.2±0.5	31.0±0.6

Values are the means of three measurements±SD.
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.