Optimization of Fatty Acid Composition by of Cooking Oils Blending of Different Plant Oils

Fats and oils are important carriers protectors of liposoluble vitamins: A,D,E,K; Provitamins like carotenes & tocopherols nutraceutical products: Squalene, polyphenols, sterols etc. However, most single do not have the correct balance to meet humans’ nutrition requirement. Some well-known non healthier attributes using for cooking other edible purpose presence an balanced amount Omega 6 (W6) or non-balanced amounts saturated fatty acids (SFA) Low content omega 3 (W3), Excessive PUFA that affects oil stability during drastic heat treatment in frying applications which yields harmful oxidations products oil. Also UnbalancedW6/W3 foods containing fats Unbalanced short-chain long-chain FA consumption regarding 6: ratio health many aspects as is proven by scientific findings. acid human diet promotes inflammation, reduce immunity, increases risk heart diseases, diabetes, allergy symptoms, hypertension risk, cancer osteoporosis, depression weaken memory.
 In this study, different composites vegetable were formulated from tropical seed including palm fractions, Canola oil, corn, soybean Sunflower Olive sesame rice bran oils, cotton MCT rich . The selected differing their SFA, MUFA n–3, n–6 n–9 ratios. fulfillment smart requirements FAO/WHO recommended that, approximately 30% total energy intake (daily) should come fats. From total, around 1/3 be saturated, monounsaturated polyunsaturated. It ofW6/W3 near 2-5/1 has been targeted these composites. Physio-chemical characterization blends thermal studied. Results showed marked differences FAs composition between used preparing prepared achieve optimum balances prevent control inflammations had n– varied 4.9:1 4.5:1. This review will help producers related food industry find out economically viable purposes, with maximum well desirable physicochemical properties.