In this study, fats extracted from cookies for infant and structured lipids of milkfat (MF), rapeseed oil (RSO), and concentrate of fish (ROPUFA) oil used to bake these cookies were oxidized. The experiments were done at five different heating rates with the use of differential scanning calorimeter (DSC). The onset oxidation temperature (T on ,°C) was determined as the intersection of the extrapolated baseline and the tangent line (leading edge) of the recorded exotherm. The kinetic parameters of the oxidation process (activation energy, pre-exponential factor, and reaction rate constants) were calculated using the OzawaFlynn-Wall method and the Arrhenius equation. The activation energy for analyzed lipids ranged from 91.97 to 199.71 kJ/mol and the pre-exponential factors ranged from 1.82 Â 10 11 to 4.11 Â 10 22 min
À1. Fat extracted from cookies was characterized by a better oxidative parameters than fat used to bake them. In the experiment, the melting characteristic of structured lipids in comparison to the starting mixture was also done. The melting curves were recorded by DSC. The results indicate that structured lipids are complex mixtures of various TAGs with wide-ranging melting points.Practical applications: The kinetic parameters obtained in this paper are thermodynamically and kinetically consistent and can help to predict oxidative stability of interesterified fats-based products. The use of DSC method seems to be suitable for predicting the shelf life of the cookies intended for infants and children. It also saves a lot of time, which is very precious in quality control.