Edible Oil Blends
Chemistry, Functionality, and Health Aspects
- 1st Edition - August 15, 2025
- Imprint: Academic Press
- Editor: Mohamed Fawzy Ramadan
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 4 8 4 9 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 4 8 5 1 - 1
Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrit… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteEdible 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.
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.
- Demonstrates new methods for blending edible oils for enhanced nutritional quality
- Emphasizes the chemistry, technology, processing and marketability of edible blended oils
- Highlights enhanced bioactive compounds by blending oils and impact on health
- Introduces both traditional and non-traditional edible oil sources
- Discusses how blended edible oils can create new competitively priced food applications
Researchers working in the food sciences in the fields of nutrition, technology, nutraceuticals, food processing, product development, sensory and functional food
1. Introduction to Edible Oil Blends: chemistry, functionality and health aspects
Section 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
Section 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
- Edition: 1
- Published: August 15, 2025
- No. of pages (Paperback): 450
- No. of pages (eBook): 450
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780443248498
- eBook ISBN: 9780443248511
MR
Mohamed Fawzy Ramadan
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.
Affiliations and expertise
Professor, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia