EDIBLE OIL COMPOSITION FOR USE IN MULTIPURPOSE COOKING AND FRYING APPLICATIONS

Preparation of healthier cooking oils compositions that meet the standard limits of fatty acid composition for healthier oil established by international health authorities while meeting the oxidative stability criteria for cooking and frying applications is a unique target for most of cooking oil research studies done in the last few decades by different authors . There are several research and investigations about the relationship between total fat intake and some common diseases that believed they were direct result of fat intake. Regarding total fat, for example, several recent reports of prospective observational studies found either no or small associations between total dietary fat intake and obesity, weight gain, coronary heart disease (CHD), and cancer risk. But the key point is how much and which composition we get from fat and oil sources. A number of studies have been conducted on different oil blends. The target of those studies were either to reach a formula of higher oxidative stability during cooking and frying, or to reach a formula with healthier impact. Some of those blends have already reached the market as edible products. However, few studies are done to correlate between the better cooking and frying stability and healthier impact at the same time . In this review, number of formulas that have been prepared that can be used for either healthy purposes, or better oxidative stability. This review can help the oil producing industry to find out the most economically viable oil blends for cooking purposes, with maximum nutrition as well as desirable physico-chemical properties.