Email this article A REVIEW: BLENDING VEGETABLE OILS FOR ENHANCED OXIDATIVE STABILITY AND NUTRITIONAL BENEFITS
About this article
Received: 05/01/24 Revised: 03/12/24 Published: 03/12/24Authors
1. Tran Thi Ly
, School of Public Health - Southeast University, China2. Pham Thi Vinh, TNU - University of Agriculture and Forestry
3. Yang Ligang, School of Public Health - Southeast University, China
4. Sun Guiju, School of Public Health - Southeast University, China
Abstract
Blending vegetable oils with different properties is one of the simplest methods to create new oil blends with desirable structural and oxidation properties. Different oils have distinct physical and chemical properties, and the use of a single vegetable oil may limit its properties, such as physical properties, chemical properties, nutrition, and oxidative stability. Therefore, blending different vegetable oils is a simple method to exploit the unique properties of each oil. Oil blending is a topic of current interest, captivating the attention of numerous researchers. This study aims to examine a compilation of related research on vegetable oil blending, thereby providing a comprehensive assessment of the impact of oil blending on the advantages of blended oils, such as: (1) Blending oils to enhance the physical and sensory properties of oil blending; (2) Oil blending is employed to augment the physical and sensory characteristics of oil blending; (3) blending oils for enhancing nutritional properties of oil blending. The blending of vegetable oils has become a widely accepted standard in many countries and is anticipated to continue as a prevailing trend in the modern industry, meeting the increasing nutritional and health demands of consumers.
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DOI: https://doi.org/10.34238/tnu-jst.9543
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