Table 3. Changes in overrun, melting rate, volume of fat droplets >4 μm, and protein displacement in ice cream by emulsifiers

Ingredients (%)	DATEM	MPL (0.3%)	MPL (0.15%)			MPL (0.3%)
Ingredients (%)	DATEM	MPL (0.3%)	CH_L	CH_M	CH_H	CH_L	CH_M	CH_H
Overrun (%)	44.0±3.2^a	34.8±1.9^b	37.8±3.1^ab	39.7±1.3^ab	40.2±3.6^ab	41.2±5.0^a	40.6±2.4^ab	43.1±2.7^a
Melt rate	2.22±0.06^a	2.22±0.02^a	2.20±0.01^a	2.20±0.02^a	2.26±0.04^a	2.22±0.03^a	2.22±0.10^a	2.18±0.06^a
Fat globules >4 μm (%)	5.27±0.94^b	8.53±1.23^b	9.45±2.58^b	11.78±1.05^b	9.27±0.70^b	9.83±1.74^b	9.2±4.75^b	20.01±0.96^a
Protein displacement (%)	51.7±2.04^a	12.99±0.6^d	19.31±2.71^bcd	20.56±2.57^bcd	26.65±4.04^bc	18.3±3.31^cd	20.34±8.38^bcd	30.35±6.03^b

Error bars indicate SD of triplicate measurements.
Different superscript in the same row indicate significant differences at p<0.05.
DATEM, diacetyl tartaric acid esters of monoglycerides (0.3%, w/v); MPL, milk polar lipids (1%, w/v); CH_L/M/H, casein hydrolysate_0.01%/ 0.02%/0.03% (w/v).