Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study.

The capacity of monoglyceride (MG) gelled emulsions (MEs) in protecting probiotic cells of Lacticaseibacillus rhamnosus against stresses suffered during food processing, storage, and human digestion has been recently demonstrated. These findings open new perspectives on the possible participation of probiotics in the stabilization of emulsion structure. To unravel this aspect, rheological analysis and Low-Field 1H NMR investigations were performed on MEs having different aqueous phases (water or skimmed milk) and stored for increasing time (1 and 14 days) at 4 °C. Loaded and unloaded samples were considered. Results highlighted that probiotics initially hindered the ability of MG to self-assemble in the multiphase environment, interacting in some way with MG crystalline lamellar structure, as confirmed by rheological and 1H NMR analysis. During storage, an increase of proton compartmentation was observed in loaded MEs indicating the role of probiotics in stabilizing MG structure at a molecular level. Such a result was more evident when the system was composed of milk, suggesting that the presence of milk-native components (i.e., lactose, proteins, and minerals) favored the cell-structure interactions. Such preliminary results could open new perspectives in considering probiotic cells as having an active role in the stabilization of food structure.

Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems.

Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1-24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w). Hyperbarically-crystallized samples exhibited significantly higher firmness, elastic modulus and critical stress values as compared to those of the samples crystallized at atmospheric pressure. These data indicate that moderate hydrostatic pressure favored the formation of a higher amount of small palm kernel stearin crystals as compared to those formed at atmospheric pressure. Pressurization did not affect fat polymorphism, but was able to enhance nucleation instead of crystal growth. This work clearly demonstrated the efficacy of moderate hydrostatic pressure in steering lipid crystallization, opening interesting possible applications of high-pressure processing technology in the fat manufacturing sector.

Saúde Mental Coletiva: transoceanizando políticas e práticas locais-globais / Salute Mentale Collettiva: transoceanizzando politiche e pratiche locali-globali / Salud Mental Colectiva: transoceanizando políticas y prácticas locales-globales / Collective Mental Health: transoceanizing local-global policies and practices

As conexões entre Brasil, Argentina, Itália e Espanha na construção de políticas e práticas de cuidado em saúde mental que buscam avançar no sentido de produzir autonomia, liberdade e preservar a inserção das pessoas nos seus territórios já se estabeleceram de forma profícua há algumas décadas. Além de ampliar a rede de cuidados nos territórios, substituindo o modelo manicomial por serviços com modos de cuidado inovadores e mais integrais, resulta dessas conexões o reconhecimento das pessoas com necessidade de cuidados para além das tipologias normal/anormal e da nosografia biomédica, que abre a noção de economia subjetiva para potencializar o cuidado e a compreensão das necessidades das pessoas. A agenda dessas conexões oscilou entre a cooperação entre países, sobretudo com a mobilidade de gestores e trabalhadores para participarem de eventos e de visitas técnicas, e uma potente malha de encontros de pessoas e pensamentos, fluindo nas lacunas das ações governamentais. As conexões na modalidade local-local foram feitas por meio de encontros entre trabalhadores, pesquisadores e militantes por sistemas universais (novos padrões de acesso), equânimes (novos padrões de inclusão) e integrais (novos padrões de qualidade) e resultaram em fendas nos modos de pensar a pessoa em sofrimento psíquico e as articulações com a saúde e os territórios. Essas fendas potencializaram a abertura ético-estético-política do cuidado em saúde mental.

Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins.

In this study an in vitro static digestion method mimicking the elderly gastrointestinal conditions was designed by adapting the physiological parameters described in the INFOGEST standardized static in vitro digestion protocol, i.e., pH, digestive phase duration, concentrations of enzymes and bile salts, to the aged GI transit. The digestibility of proteins from different sources (pea, rice, wheat, and milk whey) was then assessed. Protein digestive behaviour was monitored after gastric and intestinal phases by BCA assay and SDS-PAGE to assess protein hydrolysis both from a quantitative and a qualitative point of view. Digested samples were also analysed for physical characteristics in terms of particle size and zeta potential. Data acquired under elderly gastrointestinal conditions were compared to those obtained by using the INFOGEST protocol designed to study adult digestion. Results clearly showed that the elderly gastrointestinal conditions deeply affected proteolysis leading to a general reduction of protein digestibility in comparison to the adult model. The proteolysis extent depended on the protein source with whey and rice proteins showing about 20% reduction using the model mimicking the elderly gut, followed by pea (about 10% reduction) and wheat (about 4% reduction) proteins. The knowledge of protein digestibility under elderly gastrointestinal conditions generated in this study could be useful in the attempt to develop age-tailored products.

Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread.

BACKGROUND: Okara is the main waste of soy processing and represents a large economic and environmental burden. Nevertheless, the fibre and protein content of okara supports the upcycling of this critical waste. This study aimed at assessing the potentialities of okara as an innovative oil-structuring ingredient. RESULTS: Structured emulsions containing up to 520 g oil kg-1 and having oil holding capacity higher than 75% were prepared by high-shear mixing of okara with liquid oil. Microstructural analysis showed that the oil phase was evenly distributed in the okara matrix, probably due to the emulsification ability of the okara fibre-protein network. The performance of okara structured emulsions as palm margarine replacer were tested in the preparation of sweet bread. Okara emulsions (500 g oil kg-1 ) resulted not only in a significant reduction of saturated fatty acids (>50%), but also in an increased protein and fibre content. Compared to the use of liquid oil solely, okara emulsions allowed reducing the oil released from bread loaf. Bread containing okara emulsion also presented physical and sensory properties similar to those of palm margarine bread, the only exception being a more perceivable oiliness and rancid defect, which are, however, easily preventable by applying appropriate formulation strategies. CONCLUSION: The use of okara as innovative ingredient for oil structuring would answer the current demand for sustainable heathy diets, based on clean-label foods with low-saturated fat content, and increased protein and fibre supply. This approach would also allow the complete upcycling of this critical waste. © 2022 Society of Chemical Industry.

A multi-analytical evaluation of the depositional pattern on open-air rock art panels at "Abrigo del Lince" (Badajoz, Spain).

Microscopic observation correlated with chemical-mineralogical characterization was performed on pigment samples from "Abrigo del Lince" rock art site (V-IV millennium BC), in order to provide contributions to the study of prehistoric schematic art on granite in the province of Badajoz (Spain). The research objectives include the understanding of technological and cultural aspects, as well as of conservation and deterioration issues related to the pictographs. The multi-analytical approach encompasses the integration of microscopic observation, SEM-EDS analysis, micro-Raman spectroscopy, and ATR-FTIR and allowed to achieve a multispectral overview of the samples and to describe their varied composition and the alteration pattern which connects them. The main phases overlying the granitic bedrock and involved in this sequence are as follows: hematite, whewellite, and gypsum. While hematite could be stratigraphically considered the most ancient layer and assigned to the use of red ochre as a pigment, whewellite and gypsum are the main constituent of the alteration layer which forms a patina over the pictographs, due to weathering processes. Finally, the role of biofilms in rock art conservation is discussed, suggesting that, especially for what concern thin and homogenous layers of oxalates, their presence should not be necessarily considered an issue.

Raw milk preservation by hyperbaric storage: Effect on microbial counts, protein structure and technological functionality.

The possibility to apply hyperbaric storage (HS) at room temperature (20 °C) as a sustainable approach for preservation of raw skim milk was studied. Samples were stored at 200 and 150 MPa for up to 6 days. Optimal pressure for milk HS was found to be 150 MPa, since no clotting was detected for up to 6 days. 150 MPa-HS caused the irreversible inactivation of inoculated Escherichia coli (5.13 ± 0.33 logCFU mL-1) and Staphylococcus aureus (5.66 ± 0.93 logCFU mL-1) within 2 and 6 days, respectively. Inactivation of total and faecal coliforms (3.0 log reductions) below the detection limit was achieved after just 2 days, whereas lactic acid bacteria and coagulase-positive Staphylococci were inactivated after 6 days. Pressurized storage also caused an increase in proteose peptones and the release of submicelles from casein micelles. Micelles progressively aggregated with pressure-unfolded ß-Lactoglobulin. These phenomena led to milk presenting up to 4-fold better foaming capacity, probably due to ß-Lactoglobulin unfolding or higher proteose peptones content. This work demonstrated the capability of HS to guarantee milk preservation during storage, and brought attention on the opportunity to consider the technology for milk pasteurization and functionality improvement.

Microplastic accumulation in commercial fish from the Adriatic Sea.

We assessed the presence and concentration of microplastics in fishes from the Northern Adriatic Sea on sale for human consumption. Microplastics were extracted from the digestive tract of 180 specimens, belonging to 6 different species (2 pelagic, and 4 demersal). Microplastics were identified through Nile red staining, and selected particles were analyzed by µ-Raman spectroscopy. The 47.8% of examined fish were found to contain microplastics (233 fragments). The mean concentration of microplastics in the 6 species ranged between 4.11 ± 2.85 items/individual in Adriatic soles, and 1.75 ± 0.71 items/individual in pilchards. Microplastics ranged in size between 0.054 mm and 0.765 mm. Polyethylene and polypropylene were the polymer types identified through µ-Raman spectroscopy. Despite our estimates are underestimations, these results are of particular concern, as the fish analyzed are consumed without being eviscerated, and the microplastics they contain are transferred directly to humans.

Online psychological counselling during lockdown reduces anxiety symptoms and negative affect: Insights from Italian framework.

Several studies have shown how COrona VIrus Disease 2019 (COVID-19) and the consequent isolation and quarantine measures could affect physical and mental well-being. Therefore, the increased request for support and assistance represents a critical challenge for clinicians requiring a reorganization of care systems. In this regard, online counselling has been identified as a useful tool in providing psychological assistance and support. Thus, the main purpose of the current study was to investigate the clinical usefulness of a single online counselling session in reducing psychopathological symptoms (i.e., state anxiety and negative affect) and increasing individual well-being and positive affect during the first Italian lockdown. Fifty-three subjects were enrolled and randomly assigned to receive an online counselling session [Online Counselling Group (OCG) = 26] or to act as controls [Waiting List Group (WLG) = 27]. In the post-assessment, compared to WLG, the OCG showed a significant decrease in negative affect (18.04 ± 6.30 vs. 30.26 ± 8.61; F1:47 = 29.45; p < .001; dppc2 = .92) and state anxiety (36.65 ± 8.35 vs. 48.04 ± 11.51; F1:47 = 17.86; p < .001; dppc2 = .49). Taking into account the cyclical nature of COVID-19, with the possibility of new peaks and waves, it would be appropriate to consider the versatility and usefulness of online psychological counselling in the management of COVID-19-related distress.

Correction: Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion.

Correction for 'Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion' by Sofia Melchior et al., Food Funct., 2021, DOI: 10.1039/D0FO01788D.

Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion.

This research was conducted to evaluate the potential use of saturated monoglyceride (MG)-based gels in the protection of probiotics upon in vitro digestion. For this purpose, a Lactobacillus rhamnosus strain was inoculated into binary and ternary systems, containing MGs, a water phase composed of an aqueous solution at controlled pH or UHT skimmed milk, and in ternary gels, sunflower oil. Gel structure characterization was initially performed just after preparation and after 14 days of storage at 4 °C by rheological, mechanical, thermal, and microscopy analyses. Afterwards, probiotic viability upon in vitro digestion was evaluated. The results highlighted that all freshly prepared samples showed good capability to protect L. rhamnosus with the exception of the binary system containing milk. However, the digestion of samples after 14 days of storage showed that the ternary system containing skimmed milk exhibited the best protection performance ensuring a L. rhamnosus viability of almost 106 CFU g-1 at the end of the gastrointestinal passage. Confocal microscopy results demonstrated that bacterial cells were located prevalently within the aqueous domain near the monoglycerides and protein aggregates. Under these conditions, they can simultaneously achieve physical protection and find nutrients to survive environmental stresses. These findings suggest that MG-based gels can be proposed as efficient carriers of probiotic bacteria not only during food processing and storage but also upon digestion.

Governança participativa e a expansão do conceito de saúde na experiência do community lab na itália / Participatory governance and the expansion of the health concept in the community lab experience in italy / Gobernanza participativa y la expansión del concepto de salud en la experiencia del community lab en italia

Este artigo estuda a metodologia do Community Lab (CL), um projeto de welfare participativo desenvolvido na região da Emilia Romana na Itália, que envolve movimentos sociais e comunitários e atores governamentais. Investigaremos duas experiências desse projeto, analisando os efeitos do processo participativo para os atores e para as políticas de saúde. A pesquisa qualitativa, de cunho etnográfico, combinou técnicas como diário de campo e entrevistas, com oficinas de escrita estruturadas em uma pesquisa-ação que envolveu participantes do CL. Destaca-se a flexibilidade metodológica, que responde mais às dinâmicas sócio-culturais e organizacionais dos territórios, do que às normativas institucionais, conciliando os efeitos na gestão, a democratização do processo decisório e a implementação das políticas públicas. O CL amplia as categorias de atores envolvidos e, com isso, as noções de saúde, fomentando a intersetorialidade e transformação dos aparatos estatais..

This article studies the methodology of the Community Lab (CL), a participatory welfare project developed in the Emilia Romana region in Italy, which involves social and community movements and government actors. We will investigate two experiences of this project, analyzing the effects of the participatory process for the actors and for health policies. The qualitative research, of an ethnographic nature, combined techniques such as field diaries and interviews, with writing workshops structured in an action research that involved CL participants. The methodological flexibility stands out, which responds more to the socio-cultural and organizational dynamics of the territories, than to the institutional regulations, reconciling the effects on management, the democratization of the decision-making process and the implementation of public policies. The CL expands the categories of actors involved and, with this, the notions of health, fostering the intersectoriality and transformation of state apparatus.

Este manuscrito apunta a La posibilidad de que una discusión debate integra lãs nociones de juventud, territorio y seguridad. Piensar que esas nociones y entrelazamientos se vuelven relevantes como medio de análisis y justificacion esperpassan y mantener El control como formas de juventuden Brasil. Los analizadores de três investigaciones, como los que atravesan este tema son usados: El primero discute un problema de seguridad em escuelas públicas del Estado; un segundo sobre adolescentes insertados sistema de justicia juvenil, pero también el estado de Río; y una final, com el análisis sobre la política de drogas en Brasil. Afirmando que La diversidad y multiplicidad de formas son jóvenes líneas, se trazan líneas de segregación que delimitan a algunas juventudes como más peligrosas, que se convierten em um mayor objetivo de control social. Así, La seguridad y El territorio se sostienen como líneas transversales a las temáticas de cada investigación y se delinean como racionalidades que concurren em la construcción de las políticas públicas para cierta juventud en Brasil.

Un laboratorio come il rizoma: conoscenza della salute e del fare in connessioni italo-brasiliane

La cooperazione internazionale è spesso presentata come un'area di conoscenza in cui alcuni approcci metodologici misurano i flussi e le relazioni di potere per classificarli in tipologie che li descrivono e generano modelli di analisi. Diventa così parte di un'istituzionalità dove la conoscenza e le pratiche delle relazioni internazionali sono predominanti e ad esse subordinate. Si lasciano attraversare da interessi che fissano i confini dei paesi e assegnano valori gerarchici ai cittadini, secondo il loro inserimento nei sistemi produttivi di ogni paese e nella gerarchia dei paesi. In questa pubblicazione e nell'esperienza che ne deriva, questo approccio non è efficace. Al centro della riflessione non vi è assolutamente la divergenza con le conoscenze accumulate nel campo delle relazioni internazionali. Il focus è piuttosto di tipo metodologico. Invece di flussi geografici ed emisferici (nord-sud, sud-sud), abbiamo qui flussi mossi dalla solidarietà, dal lavoro collaborativo e da un concetto di globalità dove le persone (il popolo, ci ha detto Paulo Freire) sono centraliii. I flussi di cooperazione, in questa modalità di esperienze, hanno molteplici direzioni e si muovono continuamente. Non c'è uno schema di direzione fisso. Quando parliamo di questo lavoro e della collaborazione stessa, parliamo del Laboratorio italo-brasiliano di formazione, ricerca e pratiche in materia di salute collettiva. Il nome inizia con "laboratorio" per evidenziare il modo di produrre, che è alchemico, mescolando i componenti di qui, di là e "tra". I nostri incontri devono essere inventati ogni anno, in quanto ciò che è stato fatto l'anno precedente non risponde più nello stesso modo e si perseguono altre modalità. Così, incorporiamo l'altro in noi.

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers.

In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO2/kgoil) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO2/kgoil shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market.

Cuidados intermediários e redes de atenção à saúde / Intermediate care and health care networks

A sustentabilidade do SUS é proporcional à sua capacidade de mudar, inovar, reinventar modos singulares de organização, funcionamento, especialmente na micropolítica das práticas no cotidiano. O que as experiências retratam nesta obra é justamente a prática e reflexão sobre este cotidiano, o trabalho de cada dia que realmente sustenta o funcionamento deste gigante chamado Sistema Único de Saúde. Este livro traz a experiência no Brasil dos cuidados intermediários, como dispositivo de cuidado que se situa entre a atenção básica e hospitalar. Mais do que um lugar, é um fluxo de conexões entre possibilidades de cuidado, no qual o usuário pode tomar para si os recursos necessários à sua proteção, conforto, produção de uma vida. A obra foi produzida a muitas mãos, pessoas da Itália e do Brasil, irmanadas em um projeto de construção de sistemas de saúde universais, e serviços acolhedores. Aqui se encontram experiências, formulações teóricas, discussões, polêmicas e muita vontade. Especialmente de imprimir força instituinte ao SUS, e aos serviços da Região Emilia-Romagna na Itália, que participaram ativamente deste esforço, como parceria, companheirismo e solidariedade. O livro escrito durante o ano de 2019, tem seu lançamento no ápice da pandemia de Covid-19 no Brasil, maio/junho de 2020. O que se vê aqui em relação à produção do cuidado, ativação de redes de saúde, e muita generosidade entre trabalhadores e usuários, serve para este período de enfrentamento do novo Coronavírus, assim como para o período posterior a este surto. Um novo mundo deverá emergir de tanto sofrimento imposto pela pandemia, e nele, a atividade comunitária, associada à harmonia entre as pessoas e o ambiente, poderá apontar para possibilidade de um novo mundo. Nele, supomos relações e práticas em saúde com base na ideia de redes solidários de produção do cuidado.

Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion.

BACKGROUND: This study aimed to evaluate the protective effect of different biopolymer systems on the viability of two probiotics (Lactobacillus rhamnosus and Streptococcus thermophilus) during storage and in vitro digestion. Methylcellulose (MC), sodium alginate (SA), and whey protein (WP)-based structures were designed and characterized in terms of pH, rheological properties, and visual appearance. RESULTS: The results highlighted that the WP-system ensured probiotic protection during both storage and in vitro digestion. This result was attributed to a combined effect of the physical barrier offered by the protein gel network and whey proteins as a nutrient for microbes. On the other hand, surprisingly, the viscous methylcellulose-based system was able to guarantee good microbial viability during storage. However, this was not confirmed during in vitro digestion. The opposite results were obtained for sodium alginate beads. CONCLUSION: The results suggest that the capacity of a polymeric structure to protect probiotic bacteria is a combination of structural organization and system formulation. © 2020 Society of Chemical Industry.

Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction.

Producers have to guarantee the extra virgin olive oil (EVOO) quality characteristics reported in the Regulation (CEE) 2568/91 throughout the product shelf-life (SL). Unfortunately, due to the development of oxidative reactions, some quality indices change during storage leading to a progressive deterioration of EVOO quality. To avoid the risk of product downgrading in the virgin oil category, the development of effective shelf-life prediction models is extremely important for the olive oil industry. In this research, the accelerated shelf-life testing (ASLT) protocol was applied to evaluate the temperature dependence of selected oxidation indexes as well as to develop a shelf-life predictive model. The evolution of conventional (peroxide value, K232, K270, polyphenols, tocopherols and hexanal) and unconventional parameters (conjugated trienes and pyropheophytin a) was monitored in bottled EVOO stored in the dark at increasing temperature (25, 40, 50 and 60 °C). Accordingly, for well-packed products with reduced oxygen in headspace, the best shelf-life index allowing the ability to predict EVOO SL turned out to be K270. In addition, pyropheophytin a (%) has been shown to be more sensitive to temperature changes than the secondary oxidation indices, thus suggesting its use as a freshness indicator for storage temperatures higher than 25 °C.

Microemulsions as delivery systems of lemon oil and ß-carotene into beverages: stability test under different light conditions.

BACKGROUND: Microemulsions have been proposed as delivery systems for different lipophilic substances in transparent water-based systems. The chemical stability of the delivered compounds is a key factor to broaden the application of microemulsions in the food sector. The stability of a model beverage containing a microemulsion delivering ß-carotene and lemon oil was tested under increasing light intensity up to 6000 lx at 20 °C. RESULTS: The transparent microemulsion resulted physically stable during storage indicating that no coalescence phenomenon occurred. On the contrary, both colour and flavour of the microemulsion degraded as a consequence of limonene and ß-carotene oxidation. Kinetic data obtained at increasing light intensity were used to estimate the light dependence of beverage spoilage and the mathematical relationship obtained was used to predict spoilage rate under different light conditions. Finally, a shelf life predictive model was proposed. CONCLUSIONS: Transparent microemulsions can be successfully used to deliver flavoured oil and colourants into beverages. However, the photostability of the delivered compounds should be carefully studied to estimate product shelf life. To this aim, the availability of models predicting shelf life as a function of enlightening conditions could largely contribute to speed up the process. © 2019 Society of Chemical Industry.

ß-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio.

The aim of this research was to study ß-carotene degradation kinetics into lipid systems containing different fat crystal networks in the presence of increasing liquid oil amounts. To this purpose, fat blends containing liquid saturated medium chain triacylglycerols (MCT) with increasing content of saturated monoglycerides (MG), tripalmitin (PPP) and tristearin (SSS) were added with 0.6mg/g ß-carotene. The fat crystal networks formed in the fat blends were characterized by using polarized light microscopy and synchrotron X-ray diffraction (XRD). In addition, ß-carotene degradation was monitored during storage in the dark at 20°C. Results highlighted that fat crystallization could differently affect ß-carotene stability. In bulk SSS and PPP, ß-carotene degradation proceeded at comparable rate, whereas when the saturated liquid oil MCT is included in the fat network, the rate of oxidation slightly decreased. Interestingly, the oxidation rate was not significantly affected by the solid/liquid ratio of the systems. A completely different behavior was observed in MG containing systems: the rate of ß-carotene oxidation was in every case significantly lower than that observed in SSS and PPP containing samples. Also in this case, the MG protective effect was independent on its content in the fat mixtures.