Research Article
The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard
Table 2
Abbreviations and symbols.
| Abbreviations | Meaning |
| 70°C_2h | The mixture of L and MTO in proportions 8:2, interesterified for 2 h at 70°C |
| 70°C_4h | The mixture of L and MTO in proportions 8:2, interesterified for 4 h at 70°C |
| 70°C_6h | The mixture of L and MTO in proportions 8:2, interesterified for 6 h at 70°C |
| DSC | Differential Scanning Calorimetry |
| FFA | Free Fatty Acids |
| FT–IR | Fourier Transform Infrared Spectroscopy |
| GC | Gas Chromatography |
| HMF | Human Milk Fat |
| HMFS | Human Milk Fat Substitutes |
| L | Lard |
| MAG | Monoacylglycerols |
| MTO | Milk Thistle Oil |
| OS | Oxidative Stability |
| PDSC | Pressure Differential Scanning Calorimetry |
| PV | Peroxide Value |
| TAG | Triacylglycerols |
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