Applying additivity rule to determine physico-chemical properties of edible oil blends based on known parameters of component oils

Abstract

In the paper, a procedure was suggested for making plant oil blends of desirable physico-chemical and performance parameters. There was applied a rule of additivity of parameters of component oils in the blend to get oil products with modified nutritional characteristics. The other objective of the research study was to test the usefulness of the procedure when projecting thermal properties of the blends for deep frying. To make oil blends, plant oils were used that were produced by Oleofarm Ltd. The oil blends were analysed using chromatographic and spectroscopic methods. Their chemical parameters constituted an input dataset to make blends of expected performance properties. It was shown experimentally that it was possible to theoretically project physico-chemical and thermal parameters of the final oil blend. When knowing the chemical parameters of individual blend-forming oils, it is possible to employ them to determine the parameters of the final blend. There were suggested oil compositions for the preparation of advantageous blends to be used for deep frying and salad dressings. Thus there was confirmed the purposefulness of blending the oils in order to make a product the qualities of which could be geared to the specific utility purposes.

Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies

“…The chemical characterization of the four oils reported here was presented in our previous paper [ 28 , 29 ]. On the basis of these data, the following comparison of their proposed percentage content of the SFA (saturated fatty acid), MUFA (monounsaturated fatty acid), and PUFA (polyunsaturated fatty acid) fractions in these oils is shown in Table 1 .…”

“…This process accompanies the reduction in the cis C=C bond amount, which can be seen in the clear decrease in intensity of the ν(C=C) cis band, observed at 1654 cm −1 . It should be noted that this band is not observed for coconut oil, in which the MUFA + PUFA fraction appears only at 7–8% [ 28 ]. The regression coefficients for the band at 3500 cm −1 are from 0.75 (coconut oil) to 0.21 (palm oil).…”

“…The addition of certain oils to other oils (e.g., olive oil to soybean or canola oils) improves the stability of these blends [ 21 ]. In our previous work, we concluded, on the basis of our experimental determination of the fatty acid profiles and iodine values, that palm, coconut, rice bran, and rapeseed (canola) oils and the model blends (formed from these oils) can be expected to be relatively resistant to degradation during prolonged frying [ 28 ]. They were also chosen due to their low cost and popularity in Poland.…”