## 3 Results and Discussion
### Influence of Storage on Content of Fatty Acids Extracted from Infant Formulas
During this process, the amount of fat on the surface of the particles also changes. The higher porosity of the agglomerate particles allowed for better penetration of solvent particles and improved extraction of fatty acids. Figure 10: Fatty acid composition in agglomerate of infant formula A1. Data marked with asterisk (*) are statistically different (\(\alpha\) = 0.05) in terms of storage. The agglomeration process prevents undesirable factors (oxygen and moisture) from accessing the fat inside the powder particles. The agglomeration process protects polyunsaturated fatty acids against environmental factors and helps to maintain the stability of fatty acids. Figures 11 and 12 show the contents of monounsaturated and saturated fatty acids in the agglomerates obtained from the mixture M2 before and after the six-month storage period. Table 6 shows the relative differences in the fatty acid contents before and after storage. A higher content of saturated acids was found in the A2 and A3 agglomerates compared with that in the M2 mixture (Figures 8, 11 and 12). Fatty acids constituted the interior of the microcapsules made of maltodextrin. These preparations were added to mixtures and agglomerates. The presence of free fat on the surface of the particles is an undesirable effect and reduces the durability of the microcapsules [41; 45; 46]. The fat contained in the powder particles includes the following fractions: free surface fat, free internal fat, and encapsulated fat [37]. [PERSON] et al. [47] investigated the influence of a six-month storage (under normal conditions) on the fat distributions in skimmed and whole milk and cream powders. They showed that during such a short storage period, lactose (in an amorphous state) did not start the crystallisation process and that the composition of the powder surface did not change significantly. However, the encapsulated fat began to migrate towards the surface of the sheaths. Agglomeration may slow down the processes for fats moving to the surface of powder particles. [PERSON] et al. [37] determined the distribution of fats on the surface of milk powder particles. Agglomeration, during which films of moisturising solutions are formed on the surface of powder particles, enables the protection of surface fats. Tables 5 and 6 present the changes in the fatty acid contents of mixtures and agglomerates. A significant \begin{table}
\begin{tabular}{l c c c} \hline \hline \multirow{2}{*}{**Fatty Acid**} & \multicolumn{3}{c}{**The Change (Beginning—6 Months of Storage) (\%)**} \\ \cline{2-4}  & **A1** & **A2** & **A3** \\ \cline{2-4}  & **M1** & **M2** & **M2** \\ \hline C4:0 Butyric acid & 0.00 & - & - \\ \hline C6:0 & 0.00 & - & - \\ \hline C8:0 & \(-13.40\) & - & - \\ \hline C10:0 & \(-2.74\) & 0.00 & \(-11.76\) \\ \hline C12:0 & \(-10.00\) & \(-37\),50 & \(-37.50\) \\ \hline C14:0 & 1.33 & \(-3.17\) & \(-6.25\) \\ \hline C14:1c & 0.00 & 20.00 & 50.00 \\ \hline C15:0 & 9.84 & \(-36.36\) & \(-75.00\) \\ \hline C16:0 & \(-1.43\) & \(-6.50\) & \(-4.29\) \\ \hline C16:1c & 7.67 & 25.00 & 25.00 \\ \hline C18:0 & \(-2.63\) & 0.00 & \(-7.61\) \\ \hline C18:1t & 0.00 & 11.11 & 20.00 \\ \hline C18:1c & 0.98 & 2.63 & 5.33 \\ \hline C18:2c & 2.13 & 1.66 & 3.7 \\ \hline C18:3n-6 & 2.38 & 3.85 & 6.67 \\ \hline C18:3n-3 & 2.86 & 6.06 & 9.09 \\ \hline C20:1c & \(-16.69\) & 20.00 & 7.14 \\ \hline C22:6n-3 & 2.17 & 3.13 & 3.13 \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Percentage differences between the contents of fatty acids in the agglomerates in the beginning and after the 6-month storage period. reduction in the value of these changes was observed for agglomerates compared to mixtures. The fats contained in the powder particles moved towards the surface faster and easier than proteins or lactose. The lactose contained in powdered milk is in an amorphous state and constitutes a \"seal\" for protein capsules in which milk fat is enclosed [39].