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 (-)
	Conc. (%)	D[3,2]	D[4,3]	Span (-)
Control	-	1.87±0.02^a	2.90±0.16^a	2.09±0.07^a
MPI/κ-Car EC	0.1	5.05±0.22^b	14.2±1.10^b	2.73±0.21^b
MPI/κ-Car EC	0.2	5.76±0.30^c	17.9±1.50^c	3.24±0.20^c
MPI/κ-Car MC	0.1	4.75±0.09^b	12.8±0.78^b	2.50±0.06^b
MPI/κ-Car MC	0.2	5.75±0.22^c	17.4±1.27^c	2.76±0.09^b

Values are the means of three measurements±SD.
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.