Overview

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.

Full Product Details

Author:   Mohamed Fawzy Ramadan (Professor, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.450kg
ISBN:  

9780443248498

ISBN 10:   0443248494
Pages:   448
Publication Date:   29 September 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

1. Introduction to Edible Oil Blends: chemistry, functionality, and health aspect Section 1. Blends from Traditional Edible Oil Sources 1. Sunflower oil blends 2. Soybean oil blends 3. Corn oil blends 4. Canola and Rapeseed Oil Blends 5. Cottonseed Oil blends 6. Olive Oil Blends 7. Peanut Oil Blends 8. Palm Oil Blends Section 2. Blends from Non-Traditional Edible Oil Sources 9. Coconut Oil Blends 10. Rice Bran Oil blends 11. Wheat Germ Oil Blend 12. Black cumin oil blends 13. Coriander Oil blends 14. Sesame Oil blends 15. Fish oil blends 16. Pumpkin Oil Blends 17. Grapeseed Section 3 Commercial Products from Edible Oil Blends 18. Frying and Cooking Oil blends 19. Shortening blends 20. Margarine Blends 21. Edible oil and dairy fat blends

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Author Information

Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.

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