Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications.
Edible Oil Blends: Chemistry, Functionality and Health Aspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oil's' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.
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Table of Contents
1. Introduction to Edible Oil Blends: chemistry, functionality and health aspectsSection I: Blends from traditional Edible oil sources
2. Sunflower oil blends
3. Soybean oil blends
4. Corn oil blends
5. Canola and Rapeseed Oil Blends
6. Cottonseed Oil blends
7. Olive Oil Blends
8. Peanut Oil Blends
9. Palm Oil Blends
Section II: Blends from non-traditional Edible oil sources
10. Coconut Oil Blends
11. Rice Bran Oil blends
12. Wheat Germ Oil Blend
13. Black cumin seed oil blends
14. Coriander Oil blends
15. Pumpkin Seed Oil Blends
16. Grapeseed Oil Blends
Section III: Commercial Products from Edible oil blends
17. Commercial Vegetable Oils Rich in Omega 3 Fatty Acids Based on Blends of Refined Sunflower and Cold-Pressed Flaxseed Oil
18. Shortening blends
19. Margarine Blends and Oleogels
20. Edible oil and dairy fat blends
