# Study of the Properties of Human Milk Fat Substitutes Using DSC and GC Methods
## 3 Results
### Comparison of the Composition of FAs and the Structure of TAG of Obtained SL with HMF
#### 3.1.2 FAs Distribution in TAG in Studied Fats  
The FA composition in external and internal TAG positions of most abundant acids present in SL is shown in Table 2. Palmitic acid was the most common FAs located in internal position (41.6%) of SL after 4-h intereesterification. Extending the reaction time reduced the palmitic acid content in the sn-2 position of TAG to 26.8% and increased the oleic, linoleic, and stearic content in that position. Meanwhile, to confirm the distribution of FAs between regiospecific positions of TAG, it is necessary to recalculate the FA composition in internal position in the relative concentration of FA in the internal position. As reported by [PERSON] et al. [30], the composition in FA in external and internal positions in TAG is not an optimal way to present data of sn-2 FA composition without considering the total percentage of FAs in total TAG molecules. Thus, Figure 2 shows the percentage of the most abundant FAs in the sn-2 position of the TAG, expressed as the relative FA [(sn-2 FA \(\times\) 100%)/(3 \(\times\) total FA in TAG)] in SL. The percentage of palmitic acids in sn-2 of TAG in SL ranged from 38.4% to 57.3%. The percentage of linoleic acid at the sn-2 of TAG in SL ranged from 26.6% to 30.3% and the percentage of oleic acid ranged from 30.9% to 38.4%. It was also observed that after 24 h of intereesterification, the FA distribution in TAG appeared to be close to statistical.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Type of Sample** & \multicolumn{5}{c}{**FAs (wt\%)**} \\ \cline{3-6}  & & **C16:0** & **C18:0** & **C18:1 cis** & **C18:2 n-6** \\ \hline \multirow{5}{*}{sn-2 MAG} & L & 74.6 \(\pm\) 0.5 \({}^{\mathrm{1}}\) & 4.7 \(\pm\) 0.3 \({}_{\mathrm{b}}\) & 11.6 \(\pm\) 0.8 \({}_{\mathrm{a}}\) & 3.1 \(\pm\) 0.2 \({}_{\mathrm{a}}\) \\  & RO & 2.9 \(\pm\) 0.3 \({}_{\mathrm{a}}\) & 0.15 \(\pm\) 0.07 \({}_{\mathrm{a}}\) & 45.2 \(\pm\) 1.1 \({}_{\mathrm{c}}\) & 29.7 \(\pm\) 1.1 \({}_{\mathrm{c}}\) \\  & LR70\_4 & 41.6 \(\pm\) 0.7 \({}_{\mathrm{d}}\) & 10.2 \(\pm\) 0.4 \({}_{\mathrm{c}}\) & 39.3 \(\pm\) 1.9 \({}_{\mathrm{b}}\) & 8.9 \(\pm\) 0.8 \({}_{\mathrm{b}}\) \\  & LR70\_8 & 34.9 \(\pm\) 0.6 \({}_{\mathrm{c}}\) & 11.9 \(\pm\) 0.4 \({}_{\mathrm{d}}\) & 43.6 \(\pm\) 0.3 \({}_{\mathrm{c}}\) & 9.6 \(\pm\) 0.1 \({}_{\mathrm{b}}\) \\  & LR70\_24 & 26.8 \(\pm\) 1.3 \({}_{\mathrm{b}}\) & 13.1 \(\pm\) 0.4 \({}_{\mathrm{d}}\) & 49.9 \(\pm\) 0.3 \({}_{\mathrm{d}}\) & 10.2 \(\pm\) 0.6 \({}_{\mathrm{b}}\) \\  & L & 4.2 \(\pm\) 0.2 \({}_{\mathrm{a}}\) & 24.6 \(\pm\) 0.2 \({}_{\mathrm{d}}\) & 51.2 \(\pm\) 0.4 \({}_{\mathrm{c}}\) & 12.7 \(\pm\) 0.1 \({}_{\mathrm{b}}\) \\  & RO & 5.20 \(\pm\) 0.7 \({}_{\mathrm{a}}\) & 2.89 \(\pm\) 0.02 \({}_{\mathrm{a}}\) & 69.0 \(\pm\) 0.3 \({}_{\mathrm{d}}\) & 14.0 \(\pm\) 0.3 \({}_{\mathrm{c}}\) \\  & LR70\_4 & 15.5 \(\pm\) 0.3 \({}_{\mathrm{b}}\) & 16.5 \(\pm\) 0.2 \({}_{\mathrm{c}}\) & 44.0 \(\pm\) 0.9 \({}_{\mathrm{b}}\) & 12.4 \(\pm\) 0.4 \({}_{\mathrm{a}}\),b \\  & LR70\_8 & 19.7 \(\pm\) 1.1 \({}_{\mathrm{c}}\) & 15.7 \(\pm\) 0.8 \({}_{\mathrm{b}}\) & 40.9 \(\pm\) 0.6 \({}_{\mathrm{a}}\) & 11.9 \(\pm\) 0.3 \({}_{\mathrm{a}}\),b \\  & LR70\_24 & 21.5 \(\pm\) 0.6 \({}_{\mathrm{d}}\) & 15.2 \(\pm\) 0.2 \({}_{\mathrm{b}}\) & 40.1 \(\pm\) 0.1 \({}_{\mathrm{a}}\) & 11.8 \(\pm\) 0.3 \({}_{\mathrm{a}}\) \\ \hline \hline \end{tabular} \({}^{\mathrm{1}}\) Data expressed as means \(\pm\) S.D. The different lower-case letters (a-e) in the same row indicate significantly different values (\(p<0.05\)).  
\end{table}
Table 2: FA composition in the internal and external positions of triacylglycerlycerols (TAG) of raw materials and mixtures after intereesterification.  
Figure 2: The percentage of a given FA in internal position of TAG of raw materials and modified fats, expressed as the relative FA [(sn-2 FA \(\times\) 100%)/(3 \(\times\) total FA in TAG)].