The interesterification mechanism that assumed the diacylglycerolate anion to be the only catalytically active intermediate has been unchallenged for some forty years. Then, I listed a number of observations that could not be explained by the glycerolate mechanism and proposed a new one in which the enolate anion is the main catalytic intermediate. After independent support had been provided, this enolate mechanism was published as a ’hypothesis paper' [1].
This new mechanism raises further questions but it also shows that it should be possible to reduce the yield loss, which at the moment is the largest cost element of the process, to a possibly negative value. That would make the process far more attractive and could encourage the development of interesterified hardstock to replace partially hydrogenated fats.
Regular consumption of red meat is often considered detrimental to human health due, among other factors, to a perceived unhealthy fatty acid profile. With production systems intensifying globally, grain-fed beef from feedlots are dominating market shelves within westernized countries. Although grass fed beef is considered to be a healthier alternative due to a lower total fat content and more desirable fatty acid composition, no studies have been performed to quantify such differences in South Africa.
The current study evaluated the fatty acid profile of the different beef offerings available on the market, and expressed the data per edible portion to effectively guide future dietary recommendations. Notable differences were found in the quantity and quality of different fatty acids between the different production systems. Due to the unique classification system dictating the characteristics of fresh meat the result indicated distinctive differences between South African red meat and international produce.
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