## 3 Results and Discussion
### Stability toward Centrifugation
The droplets size for stabilized emulsions in that study had the same order of magnitude as in our study. The same order of magnitude and a similar nondependence of droplet size distribution on the amount of CNF and oil content was also observed by [PERSON] et al. [14]. Other publications are also in agreement with the use of cellulose in O/W emulsions using CNF chemically treated with lauroyl chloride [10] and CMF with essential oils that have antimicrobial functions [12]. Other stabilizers, such as quinoa starch granules, had the same ability to stabilize oil drops in food-grade Pickering emulsions [6] or CNC with a food-grade surfactant [27] to stabilize sunflower oil-in-water emulsions. In this last case, emulsions with a low surfactant addition (<0.03 wt% ethyl lauroyl aginate (LAE)) had the same droplets structure as stabilized emulsions, with around 65% OCEP and similar size distribution. When LAE concentration increased from 0.05 wt% to 0.2 wt%, thick droplet boundaries could be distinguished in the scarce droplets of the emulsion, just as in our emulsions with high OCEP between 75%-80%. Only the droplets with thick boundaries existed the emulsion preparation. Application of Pickering Emulsions as an Alternative to Trans and Saturated Fats in the Food Industry  
In order to study the feasibility of using Pickering emulsions with CMF in the food industry from a nutritional point of view, theoretical nutrition facts were calculated, taking as reference a recipe of a standard cookie containing 20% sugar and one-third traditional fats, butter (T1), and sunflower oil (T2) as ingredients. The values were compared to those obtained if the fat was substituted with two formulations of Pickering emulsions with CMF (E1 and E2). These emulsions would contain the same O/W ratio (50/50) but with different CMF doses (0.50 wt% and 0.75 wt%). Emulsion with 0.50 wt% CMF (E1) would have similar oil content as butter and sunflower oil of the standard cookie. The theoretical ingredients of the food products and the theoretical results of the nutrition facts for each case are shown in Table 3. As can be seen, Pickering emulsion with 0.75 wt% CMF (E2) would have less oil content, obtaining a low-calorie product. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Food Product** & **T1** & **T2** & **E1** & **E2** \\ \hline
**Emulsion ingredients** & Butter & Sunflower oil (+ water) & \multicolumn{3}{c}{Pickering emulsionsusing} \\  & & & CMF as stabilizer \\ O/W, \%/\% & 82/18 & 82/18 & 79.5 1/20.5 & 62.9 1/37.1 \\ CMF, wt\% & 0 & 0 & 0.50/(0.83 2) & 0.75/(0.94 2) \\ \hline
**Emulsion, g** & & 21.5 & & \\ \hline
**Flour, g** & & 30.4 & & \\ \hline
**Brown sugar, g** & & 13.0 & & \\ \hline
**Energy (kcal)** & 544.6 & 542.8 & 533.9 & 478.6 \\ \hline
**Total Fat (g)** & 31.0 & 31.0 & 30.1 & 23.9 \\ SFA (g) & 20.9 & 4.1 & 4.0 & 3.2 \\ MUFA (g) & 7.9 & 7.4 & 7.2 & 5.7 \\ PUFA (g) & 1.5 & 19.6 & 19.0 & 15.1 \\ TFA (g) & 0.7 & - & - & - \\ \hline
**Carbohydrates (g)** & 60.8 & 60.2 & 60.2 & 60.2 \\ \hline
**Proteins (g)** & 5.6 & 5.4 & 5.4 & 5.4 \\ \hline
**Dietary fiber (g)** & 0 & 0 & 0.31 & 0.34 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Nutrition facts (per 100 g product). The theoretical nutrition facts demonstrate the advantages of a food product prepared with a Pickering emulsion using CMF as stabilizer compared to the use of butter and sunflower oil as ingredients. Both Pickering emulsions substitute SFA with monounsaturated fats (MUFA) and polyunsaturated fats (PUFA), obtaining a more healthy final product. The reduction in SFA using E1 and E2 (in relation to butter) is 81 and 85 %, respectively, with a slight intake of 0.3% of dietary fiber in both cases. In addition, E2 Pickering emulsion can be considered as a low-calorie product, with a 23% reduction in total fat compared to butter and sunflower oil as ingredients. Therefore, Pickering emulsion with CMF as stabilizer can be used as a promising ingredient in the food industry, substituting trans and saturated fats in some foods.