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Table 1 Four components constrained mixture design

From: The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

Run

Modified starch (% w/w)

Whey protein isolate (% w/w)

Flavor oil (% w/w)

Water (% w/w)

1

5.00

2.00

15.00

74.40

2

10.25

1.50

7.50

77.15

3

10.25

0.50

7.50

78.15

4

5.00

2.00

15.00

74.40

5

5.00

2.00

5.00

84.40

6

5.00

0.00

5.00

86.40

7

10.25

0.50

12.50

73.15

8

5.00

0.00

5.00

86.40

9

12.00

2.00

5.00

77.40

10

12.00

2.00

15.00

67.40

11

6.75

1.50

7.50

80.65

12

6.75

1.50

7.50

80.65

13

10.25

0.50

12.50

73.15

14

10.25

0.50

7.50

78.15

15

12.00

0.00

5.00

79.40

16

6.75

0.50

12.50

76.65

17

12.00

2.00

15.00

67.40

18

5.00

2.00

5.00

84.40

19

5.00

0.00

15.00

76.40

20*

8.50

1.00

10.00

76.90

21

6.75

0.50

7.50

81.65

22

12.00

0.00

5.00

79.40

23

6.75

0.50

12.50

76.65

24

10.25

1.50

12.50

72.15

25

10.25

1.50

7.50

77.15

26

6.75

1.50

12.50

75.65

27

12.00

2.00

5.00

77.40

28

10.25

1.50

12.50

72.15

29

6.75

1.50

12.50

75.65

30

12.00

0.00

15.00

69.40

31

5.00

0.00

15.00

76.40

32

6.75

0.50

7.50

81.65

33*

8.50

1.00

10.00

76.90

34

12.00

0.00

15.00

69.40

  1. *center point.