The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard

Figure 5

Content of fatty acids (SFA saturated fatty acids, MUFA monounsaturated fatty acids, PUFA polyunsaturated fatty acids) in L, MTO, mixtures after interesterification and in human milk fat. Human milk fat. Values are derived from Lopez–Lopez et al. [34].