Edible Oil Blends

In the 1st Edition of Edible Oil Blends, editor Mohamed Fawzy Ramadan presents an analytical study of the chemistry, functionality, and health aspects associated with combining plant oils. The text demonstrates how formulating edible oil blends alters chemical makeup to achieve greater cooking stability, enhanced sensory characteristics, and improved fatty acid ratios in finished products.

The volume details the chemical behavior and utility of traditional oil sources, incorporating chapters on sunflower, soybean, corn, canola, cottonseed, olive, peanut, and palm oils. It establishes how lipid structures such as triacylglycerols, fatty acids, and natural antioxidants react when distinct oil bases are systematically combined.

Additionally, the text details bioactive compounds, physiochemical properties, biological properties, and economic value for specific oil mixtures. This technical reference provides guidance for food science researchers, nutrition scientists, nutraceuticals researchers, and food processing product development professionals operating across the food sector.