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 HealthAspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oils' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated fatty acids 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