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There is a growing interest among food chemists and nutritionists concerning structured lipids (SLs) due to their desired physiochemical properties and/or health benefits for food or nutritional applications, such as human milk fat analogues (HMFAs).Numerous studies have been reported on the synthesis and characterization of SLs intended for use as HMFAs.However, little work has been carried out to further apply these HMFAs as an ingredient in actual food system, such as ready-to-feed infant formula (IF).Physical instability (e.g., creaming) is the most fundamental problem that can occur in IF emulsions, limiting the shelf-life and acceptance of the final products.Moreover, challenges in preventing rancidity have increased due to the incorporation of long-chain polyunsaturated fatty acids for infant health benefits.The effect of emulsifiers, thickeners, and antioxidants, on the physical and oxidative stability of a SL-based IF food emulsion matrix will be presented.