# The Effect of Storage on Potentially Synbiotic Emulsion Spread Based on Milk Fat and Inulin
## 4 Conclusions  
Storage did not affect the chemical stability of the milk fat-inulin emulsion. The fatty acid composition did not change or changed, but not profoundly, during the four-week storage at 5 \({}^{\circ}\)C. The emulsion was shown to be a potential carrier of probiotic bacteria because until the end of the analysed storage period, all three strains remained viable above a minimum level which should characterize the probiotic product. The storage time did not substantially affect the rheological and textural properties of the tested spread, and the analysis confirmed its easy spreadability right after taking the product out of the refrigerator. Although some off-taste and off-flavours were detected by panellists, sensory analysis showed that the emulsion did not deviate from commercially available products and, bearing in mind its potentially pro-healthy properties, as a product increasing fibre in diet and containing health-promoting bacteria, it probably can find a place on the market of functional food. Further human studies are needed to confirm the functional properties of the studied product.  
Conceptualization, K.T. and P.G.; methodology, K.T., P.G., M.K.-W. and P.D.; formal analysis, K.T.; investigation, K.T.; resources, K.T., P.G., M.K.-W. and P.D.; writing--original draft preparation, K.T.; writing--review and editing, K.T.; supervision, P.G.; and project administration, K.T. and P.G. All authors have read and agreed to the published version of the manuscript.  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{4}{c}{**Storage Time**} \\  & \multicolumn{4}{c}{**[Day]**} \\ \cline{2-5}  & **1** & **7** & **14** & **28** \\ \hline SFA & 64.45 \({}^{\mathrm{b}}\)\(\pm\) 0.60 & 65.32 \({}^{\mathrm{a}}\)\(\pm\) 0.29 & 65.17 \({}^{\mathrm{a}}\)\(\pm\) 0.27 & 65.60 \({}^{\mathrm{a}}\)\(\pm\) 0.60 \\ MUFA & 26.42 \({}^{\mathrm{a}}\)\(\pm\) 0.23 & 26.56 \({}^{\mathrm{a}}\)\(\pm\) 0.25 & 26.69 \({}^{\mathrm{a}}\)\(\pm\) 0.12 & 26.31 \({}^{\mathrm{a}}\)\(\pm\) 0.40 \\ PUFA & 3.78 \({}^{\mathrm{a}}\)\(\pm\) 0.38 & 3.25 \({}^{\mathrm{b}}\)\(\pm\) 0.08 & 3.25 \({}^{\mathrm{b}}\)\(\pm\) 0.18 & 3.24 \({}^{\mathrm{b}}\)\(\pm\) 0.18 \\ TFA & 2.38 \({}^{\mathrm{a}}\)\(\pm\) 0.08 & 2.40 \({}^{\mathrm{a}}\)\(\pm\) 0.08 & 2.67 \({}^{\mathrm{a}}\)\(\pm\) 0.38 & 2.40 \({}^{\mathrm{a}}\)\(\pm\) 0.04 \\ n-3 & 0.63 \({}^{\mathrm{a}}\)\(\pm\) 0.02 & 0.62 \({}^{\mathrm{ab}}\)\(\pm\) 0.05 & 0.56 \({}^{\mathrm{b}}\)\(\pm\) 0.03 & 0.60 \({}^{\mathrm{ab}}\)\(\pm\) 0.06 \\ n-6 & 1.49 \({}^{\mathrm{a}}\)\(\pm\) 0.10 & 1.42 \({}^{\mathrm{a}}\)\(\pm\) 0.10 & 1.54 \({}^{\mathrm{a}}\)\(\pm\) 0.14 & 1.46 \({}^{\mathrm{a}}\)\(\pm\) 0.16 \\ n-6/n-3 & 2.36 \({}^{\mathrm{a}}\)\(\pm\) 0.21 & 2.32 \({}^{\mathrm{a}}\)\(\pm\) 0.26 & 2.74 \({}^{\mathrm{a}}\)\(\pm\) 0.28 & 2.45 \({}^{\mathrm{a}}\)\(\pm\) 0.37 \\ \hline \hline \end{tabular} Values are means \(\pm\) standard deviation. Means with different letters for the same row are significantly different (\(p\leq 0.05\)). SFA—sum of saturated fatty acids; MUFA—sum of monounsaturated fatty acids; PUFA—sum of polyunsaturated fatty acids; and TFA—sum of trans fatty acids.  
\end{table}
Table 3: Fatty acid composition in fat extracted from the milk fat-inulin spread stored at 5 \({}^{\circ}\)C for four weeks.  
**Funding:** This research received no external funding.  
**Institutional Review Board Statement:** Not applicable.  
**Informed Consent Statement:** Not applicable.  
**Data Availability Statement:** The data presented in this study are available on request from the corresponding author.  
**Acknowledgments:** This research did not receive any specific grant from funding agencies in the commercial or non-profit sectors except the public resources from the Polish Ministry of Higher Education.  
**Conflicts of Interest:** The authors declare no conflict of interest.