Method for Evaluation of Similarity between Dietary Fats to Human Milk Fat

A method for evaluating the similarity between dietary fats and human milk fat, comprising:

• (1) calculating the drift rate of each index of dietary fat, e.g., comparing the actual values of a certain index in dietary fat with the range of standard values of the corresponding index in human milk fat by use of the equation:
• C
• =
• 
• b
• -
• a
• 
• a
• where a represents the standard value of an index, b represents the actual value of the index;
• and if b is more than amax, a is equivalent to amax;
• if b is less than amin, a is equivalent to amin;
• C, represents the extent of the determined value of a certain index deviating from the theoretical value range, i.e. shift rate;
• When b is between amin and amax, C is defined as 0, namely, shift rate is equivalent to 0.
• (2) establishing a similarity evaluation model, calculated using the equation:
• G
• =
• ∑
• i
• =
• 1
• n
• ⁢
• [
• (
• 1
• -
• 
• b
• -
• a
• 
• a
• )
• ×
• 100
• ]
• ×
• d
• i
• ∑
• i
• =
• 1
• n
• ⁢
• d
• i
• where di represents the appointed weight for ith index;
• di/Σi=1ndi represents the normalized weight for the ith index after normalization;
• G represents the similarity coefficient of a certain index of dietary fat;
• the higher G value, the higher the similarity;
• and the maximum of G value is 100;
• conversely, the smaller G value, the lower similarity.