Table 4. Emulsion stability of sausages formulated with different amounts of the WCF powder

Emulsion stability	WCF powder (%)
	0	1	5	10
Water loss (%)	17.50±3.54a	17.00±4.24a	2.00±0.00b	0.20±0.00b
Fat loss (%)	6.00±1.41a	3.50±0.70a	1.00±0.00b	0.10±0.00b

Values are the mean±SD.
Means with different superscript numbers in the same row are significantly different (p<0.05).
WCF, Wanggasi-Chunnyuncho fruit.