Fig. 1 Coconut oil-in-water emulsions with 20 wt% oil.(a) Percentage of destabilized oil (free oil) in freeze thawed emulsions with addition of1–9 wt% enzyme-modified soy lecithin. (The same letters above the bar indicate no significantly difference of data (p > 0.05)). (b) Mean oil droplet sizes (d3,2) of initial and freeze thawed emulsions with addition of 1–9 wt% of enzyme-modified soy lecithin. (Different upper case letters above the bar indicate significantly difference ofdata of initial emulsions with different enzyme-modifiedsoy lecithin concentrations(p < 0.05). (Different lower case letters above the bar indicate significantly difference of data of initial and freeze thawed emulsion with the same enzyme-modified soy lecithin concentration (p < 0.05)). (c) Oil droplet size distributions of initial and freeze thawed emul- sions with addition of 9 wt% enzyme-modified soy lecithin