Table 4.

1: The mean droplets size, D32 of soy-protein isolate stabilised palm (O/W) emulsion with the influence of pH and
Carrageenan gum throughout 16 days storage at room temperature
pH

Samples

Control

0
75.12 47.26bA

4
33.94 2.4661bA

0.3% CG

18.89 1.88aB

18.71 5.9573aB

18.62 6.62aA

21.43 10.99aB

21.84 9.69aB

0.5% CG

18.88 5.45aB

16.59 1.3607aB

17.73 3.18aA

14.90 1.33aB

17.99 3.27aB

Control

16.27 2.99bA

17.69 3.5378bA

24.24 12.51bA

35.02 17.74aA

46.62 14.12aA

0.3% CG

15.11 1.01bA

22.48 1.4517aA

20.27 3.94abA

20.82 3.54aA

22.69 3.61aB

0.5% CG

19.60 4.02aA

23.16 5.8646aA

20.57 1.67aA

18.23 4.17aA

20.71 6.71aB

Control

15.34 1.88cB

20.52 10.1197bcB

29.84 7.90abcA

35.17 8.37abA

37.92 10.87aA

0.3% CG

16.77 2.54bB

26.73 5.9633abAB

26.62 9.83abA

31.22 11.59abA

36.87 14.41aA

0.5% CG

30.62 7.04abA

41.63 7.4525aA

29.73 1.46abA

24.70 4.67bA

28.16 10.71abA

Day/Droplet Size (m)

8
12
34.83 14.76bA
65.91 22.39aA

16
61.91 0.92aA

Means standard deviation within the same rows followed by different superscript a, b, or c are significantly diff (p<0.05)
Means standard deviation within the same columns followed by different superscript A or B are significantly diff (p<0.05)
Control = Palm oil emulsion stabilised with soy-protein isolate without the addition of carrageenan
CG = Palm oil emulsion stabilised with soy-protein isolate with the addition of carrageenan

Table 4.2: The surface weighted mean, D43 of soy-protein isolate stabilised palm (O/W) emulsion with the influence of pH and
Carrageenan gum throughout 16 days storage at room temperature
pH

Samples

Control

0
73.25 26.11bA

0.3% CG

4
59.26 8.93bA

Day
8
65.85 20.73bA

12
108.24 12.72aA

16
112.55 19.70aA

71.90 60.08aA

34.90 9.58aB

39.00 13.58aA

52.80 23.04aB

88.82 45.01aAB

0.5% CG

56.18 37.33aA

32.11 12.18aB

73.89 83.00aA

37.14 10.55aB

37.30 18.40aB

Control

42.78 13.02bA

43.30 12.59bA

76.42 22.99abA

79.97 6.47abA

92.9831.66aA

0.3% CG

46.79 13.12aA

41.86 5.08aA

48.51 6.95aA

73.33 33.05aA

60.9014.65aA

0.5% CG

80.22 33.92aA

62.75 28.08aA

50.55 16.24aA

67.25 30.32aA

90.3457.03aA

Control

72.24 21.44aB

51.58 14.46aB

75.97 11.82aB

80.62 22.32aB

83.2683.26aA

0.3% CG

107.99 22.42aB

61.88 5.76cB

71.44 14.24bcB

96.63 14.32abAB

104.159.22aA

0.5% CG

164.7628.90aA

103.004.22bA

124.8718.89abA

146.7543.50abA

116.21 21.58abA

Means standard deviation within the same rows followed by different superscript a, b, or c are significantly diff (p<0.05)
Means standard deviation within the same columns followed by different superscript A or B are significantly diff (p<0.05)
Control = Palm oil emulsion stabilised with soy-protein isolate without the addition of carrageenan
CG = Palm oil emulsion stabilised with soy-protein isolate with the addition of carrageenan

Table 4.3: The zeta-potential of soy-protein isolate stabilised palm (O/W) emulsion with the influence of pH and Carrageenan gum
pH

Samples

Zeta-potential value (mV)

Control

-20.03 11.61a

0.3% CG

-26.44 19.37a

0.5% CG

-10.01 3.53a

Control

-23.80 22.52a

0.3% CG

-28.92 12.09a

0.5% CG

-10.74 2.79a

Control

-20.91 8.24a

0.3% CG

-22.57 11.68a

0.5% CG

-14.05 5.08a

Means standard deviation within the same columns followed by superscript a is significantly diff (p<0.05)
Control = Palm oil emulsion stabilised with soy-protein isolate without the addition of carrageenan
CG = Palm oil emulsion stabilised with soy-protein isolate with the addition of carrageenan

Table 4.4: The creaming index (CI%) of soy-protein isolate stabilised palm (O/W) emulsion with the influence of pH and Carrageenan
gum throughout 16 days storage at room temperature

pH

Samples

Control

0
34.71 13.33aB

0.3% CG

4
33.33 11.48 aB

Day
8
30.95 10.91aB

12
30.95 10.91aB

16
28.57 12.37aB

80.95 17.62aA

48.81 2.06bAB

47.62 4.12bA

47.62 4.12bA

47.62 4.12bA

0.5% CG

100.00 0.00aA

66.67 11.48bA

61.91 7.44 bA

61.91 7.44bA

60.71 7.15bA

Control

39.29 3.58aB

38.10 5.46aB

41.67 3.58aB

ND

ND

0.3% CG

75.00 24.75aA

41.67 5.46bAB

41.67 5.46bAB

41.67 5.46bA

40.48 5.46bA

0.5% CG

98.91 2.06aA

58.33 14.43bA

52.38 11.48bA

52.38 11.48bA

52.38 11.48 bA

ND

ND

ND

ND

ND

0.3% CG

52.38 12.54aB

30.95 2.06bAB

ND

ND

ND

0.5% CG

96.43 6.18aA

46.43 6.18bA

45.24 4.12bA

44.05 5.45bA

44.05 5.45bA

Control

Means standard deviation within the same rows followed by different superscript a or b are significantly diff (p<0.05)
Means standard deviation within the same columns followed by different superscript A or B are significantly diff (p<0.05)
Control = Palm oil emulsion stabilised with soy-protein isolate without the addition of carrageenan
CG = Palm oil emulsion stabilised with soy-protein isolate with the addition of carrageenan

Table 4.5: The viscosity of soy-protein isolate stabilised palm (O/W) emulsion with the influence of pH and Carrageenan gum
throughout 16 days storage at room temperature
pH

Samples

Day

0
67.192.62aB

4
87.5833.78aA

8
87.5835.33aA

12
65.592.96aB

16
64.990.92aA

0.3%

74.181.93aB

92.5837.75aA

98.3434.29aA

91.7825.12aAB

118.5745.91aA

CG
0.5%

200.9645.70aA

193.36126.28aA

222.75149.68aA

102.9816.64aA

262.14196.89aA

CG
Control

65.792.83aB

85.1836.88aA

87.9835.50aA

68.394.80aB

66.393.02aA

0.3%

65.790.69bB

130.3753.31abA

118.5740.26abA

137.9730.41aAB

147.7726.32aA

CG
0.5%

205.3537.98aA

178.5650.62aA

177.3688.64aA

162.3670.29aA

181.3698.68aA

CG
Control

67.792.08aB

86.7836.63aA

87.9837.06aA

65.991.59aB

66.393.99aA

0.3%

66.790.69bB

86.5831.53abA

152.9768.22aA

154.3711.61aA

131.1737.29abA

CG
0.5%

206.1647.70aA

115.3736.70bA

119.5748.85bA

130.1735.73abA

125.1743.84abA

Control

CG
Means standard deviation within the same rows followed by different superscript a or b are significantly diff (p<0.05)
Means standard deviation within the same columns followed by different superscript A or B are significantly diff (p<0.05)
Control = Palm oil emulsion stabilised with soy-protein isolate without the addition of carrageenan
CG = Palm oil emulsion stabilised with soy-protein isolate with the addition of carrageenan

Table 4.6: The lightness (L*) of soy-protein isolate stabilised palm (O/W) emulsion with the influence of pH and Carrageenan gum
throughout 16 days storage at room temperature
pH
5

Samples
Control

0
70.280.82aC

4
69.751.00aB

Day/Droplet Size (m)

8
12
bC
65.661.21
65.260.17bB

16
67.780.17abB

0.3% CG

72.590.60bB

71.960.50bB

69.700.70bB

62.693.48cB

76.990.60aA

0.5% CG

74.410.88cA

77.241.94bA

80.281.17aA

77.251.57bA

77.410.91bA

Control

74.280.23aA

73.080.10abB

67.651.20cA

64.802.66cB

69.025.02bcA

0.3% CG

73.110.47abB

69.870.45abC

71.771.01bA

72.802.67abA

75.090.93aA

0.5% CG

74.210.69aA

75.740.40aA

75.963.74aA

75.002.29aA

73.751.77aA

Control

72.280.03aA

71.120.34aA

66.380.29bAB

71.244.62aA

72.512.29aA

0.3% CG

66.313.00aB

63.310.93aC

64.033.35aB

66.321.23aA

65.952.58aB

0.5% CG

69.442.53aAB

67.021.63aB

68.920.89aA

63.565.33aA

64.043.62aB

Means standard deviation within the same rows followed by different superscript a, b, or c are significantly diff (p<0.05)
Means standard deviation within the same columns followed by different superscript A, B, or C are significantly diff (p<0.05)
Control = Palm oil emulsion stabilised with soy-protein isolate without the addition of carrageenan
CG = Palm oil emulsion stabilised with soy-protein isolate with the addition of carrageenan

Table 4.7: The redness (a*) of soy-protein isolate stabilised palm (O/W) emulsion with the influence of pH and Carrageenan gum
throughout 16 days storage at room temperature
pH

Samples

Control

0
-0.990.05bA

4
-1.010.040bAB

Day
8
-0.8600.09aA

12
-0.850.05aB

16
-1.290.06cA

0.3% CG

-0.920.02bAB

-0.910.01bA

-0.840.02bA

-0.330.26aA

-1.200.10cA

0.5% CG

-0.860.06aA

-1.300.32bB

-1.520.10bB

-1.290.20bC

-1.160.19abA

Control

-0.990.01bB

-0.950.06bA

-0.890.06bA

-0.730.13aA

-1.300.01cA

0.3% CG

-0.9424.75aA

-0.955.46aA

-1.303.58bB

-0.925.46aA

-1.425.46bA

0.5% CG

-0.900.00aA

-1.280.01bB

-1.510.13bB

-1.830.20cB

-1.200.06abA

Control

--1.080.04abB

-0.920.02abA

-0. 850.01aA

-0.770.43aA

-1.230.02bA

0.3% CG

-0.910.12aA

-0.990.04abA

-1.310.31bB

-0.990.06abA

-1.210.24abA

0.5% CG

-1.060.04aAB

-1.300.13abB

-1.740.19bcC

-1.910.45cB

-1.110.22aA

Means standard deviation within the same rows followed by different superscript a, b, or c are significantly diff (p<0.05)
Means standard deviation within the same columns followed by different superscript A, B, or C are significantly diff (p<0.05)
Control = Palm oil emulsion stabilised with soy-protein isolate without the addition of carrageenan
CG = Palm oil emulsion stabilised with soy-protein isolate with the addition of carrageenan

Table 4.8: The yellowness (b*) of soy-protein isolate stabilised palm (O/W) emulsion with the influence of pH and Carrageenan gum
throughout 16 days storage at room temperature
pH

Samples

Control

0
2.430.16bB

4
2.170.26bB

Day
8
1.980.39bB

12
2.0200.23bB

16
3.200.49aB

0.3% CG

-3.230.19bA

2.630.04cB

2.530.11cB

1.210.51dC

4.400.23aA

0.5% CG

3.310.08bA

4.831.53aA

6.040.26aA

4.950.43aA

4.730.54aA

Control

2.510.14bB

0.250.27bcB

0.130.26bcB

0.190.15cB

3.380.34aB

0.3% CG

3.090.10cA

2.600.17cB

3.980.53bA

4.210.72abA

4.890.18aA

0.5% CG

3.200.30bA

4.850.05aA

5.071.21aA

4.980.56aA

4.660.29aA

Control

2.490.25bcA

1.590.47cB

1.800.17bcB

2.650.93abA

3.450.22aA

0.3% CG

1.460.62bcB

1.180.33cB

2.471.27abcAB

2.920.29aA

2.730.77abA

0.5% CG

2.450.34aA

2.780.54aA

3.640.25aA

2.751.09aA

2.540.72aA

Means standard deviation within the same rows followed by different superscript a, b, c or d are significantly diff (p<0.05)
Means standard deviation within the same columns followed by different superscript A, B, or C are significantly diff (p<0.05)
Control = Palm oil emulsion stabilised with soy-protein isolate without the addition of carrageenan
CG = Palm oil emulsion stabilised with soy-protein isolate with the addition of carrageenan