Emulsion stability

Emulsion stability was determined by the centrifugation method according to Hougaard et al. (2015) with slight modifications. 30 mL of emulsion was centrifuged at 1,600×g for 5 min. Emulsions were described as stable if no phase separation was observed after the test. Instability was observed as separation into three phases. In instable groups, each separated phase was measured and compared to their weight. The effects of the holding time on stability were all evaluated using the same procedure in which the samples were placed in a water bath at 45°C for 60 min. All measurements were done in triplicate.