Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending |
| |
Authors: | Kanika Sharma Manoj Kumar Jose M Lorenzo Sanjay Guleria Sujata Saxena |
| |
Affiliation: | 1. Chemical and Biochemical Processing Division, Central Institute for Research on Cotton Technology, Mumbai, India;2. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain;3. Division of Biochemistry, Faculty of Basic Science, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India |
| |
Abstract: | Modification of vegetable oils is carried out to make them suitable according to their specific end use as most of the vegetable oils in original forms do not meet the recommended dietary allowance of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Vegetable oils are modified using a variety of techniques including hydrogenation, interesterification, fractionation, and blending. However, blending is the most widely accepted method for improving the physicochemical properties, nutritive value and oxidative stability of vegetable oils because it is simple, cost-effective, non-destructive, and does not involve chemical treatments. Blending vegetable oils with contrasting fatty acid compositions or blending omega 3 fatty acids and antioxidants rich minor oils with major oils are two common strategies to formulate blends. Blended oil with balanced fatty acids could play substantial role in improving the consumers' health. However, while designing vegetable oil blends, it is important to keep in mind the intended application of the formulated blend, consumer's demands and also food laws. This review paper covers the literature related to blending of vegetable oils with a focus on effect of vegetable oils blending on their physicochemical and nutritional properties, health benefits and utility in food industries. |
| |
Keywords: | blending health benefits physicochemical and nutritional properties vegetable oil |
|
|