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Edible Oil Blends

Chemistry, Functionality, and Health Aspects

  • 1st Edition - September 29, 2025
  • Latest edition
  • Editor: Mohamed Fawzy Ramadan
  • Language: English

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

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Description

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.

Key features

  • 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

Readership

Researchers working in the food sciences in the fields of nutrition, technology, nutraceuticals, food processing, product development, sensory and functional food

Table of contents

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

Product details

  • Edition: 1
  • Latest edition
  • Published: October 10, 2025
  • Language: English

About the editor

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

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