a b s t r a c tInteresterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat stock that may impart desirable physical properties, because PS is a useful source of vegetable hard fat, providing b 0 stable solid fats. Dietary ingestion of olive oil (OO) has been reported to have physiological benefits such as lowering serum cholesterol levels. Fat blends, formulated by binary blends of palm stearin and olive oil in different ratios, were subjected to chemical interesterification with sodium methoxide. The original and interesterified blends were examined for fatty acid and triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused rearrangement of triacylglycerol species, reduction of trisaturated and triunsaturated triacylglycerols content and increase in diunsaturated-monosaturated triacylglycerols of all blends, resulting in lowering of melting point and solid fat content. The incorporation of OO to PS reduced consistency, producing more plastic blends. The mixture and chemical interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of palm stearin and olive oil.

Highlights d MEHMO syndrome mutation eIF2g-I465Sfs*4 in translation factor eIF2 activates the ISR d eIF2g mutation disrupts chaperone CDC123 assembly of a subunit into eIF2 complex d MEHMO syndrome mutation impairs differentiation of iPSCs to neurons d ISRIB rescues growth, translation, and neuronal differentiation defects of MEHMO iPSCs

a b s t r a c tChemical interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm olein in different ratios, were subjected to chemical interesterification. The following determinations, before and after the interesterification reactions, were done: fatty acid composition, softening point, melting point, solid fat content and consistency. For the analytical responses a multiple regression statistical model was applied. This study has shown that blending and chemical interesterifications are an effective way to modify the physical and chemical properties of palm stearin, palm olein and their blends. The mixture and chemical interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of palm stearin and palm olein.

No abstract

No abstract