ACKNOWLEDGEMENTS
The authors would like to thank the financial support of the Ministerio de Economía y Competitividad through Project No. MAT2015-65756-R. Funding from the Alba synchrotron facility for performing SR-XRD experiments is gratefully appreciated. SR-XRD experiments were conducted with the approval of the Alba Scientific Advisory Committee (Proposal No. 2014070991). The authors thank Dr. Marc Malfois, responsible for BL11-NCD-SWEET at Alba, for his help. They also acknowledge Dr. Juan M. García-Casco from the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) for providing the Iberian pig fat samples.