Fig. 1 Particle size distribution of commercial walnut butter and walnut butter prepared with MCT, DG and CLA(A).Effect of functional fats on walnut butter D(4,3) (B): [SS1, SS2, SS3 (Three types of commercial walnut butter); Amount of oil added: MCT-6(60%MCT), MCT-6.5(65%MCT), MCT-7(70%MCT); DG-6(60%DG), DG-6.5(65%DG), DG-7(70%DG); CLA-6(60%CLA), CLA-6.5(65%CLA), CLA-7(70%CLA)]