Edible Oil Blends : Chemistry, Functionality, and Health Aspects.

Format:

Book

Author/Creator:

Ramadan, Mohamed Fawzy.

Language:

English

Physical Description:

1 online resource (561 pages)

Edition:

1st ed.

Place of Publication:

Chantilly : Elsevier Science & Technology, 2025.

Summary:

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.

Contents:

Front Cover

Front Matter

Titlepage

Copyright

Dedication

Contents

Contributors

About the Editor

Preface

Chapter 1 Introduction to edible oil blends: Chemistry, functionality, and health aspects

1.1 Edible oils and fats

1.2 Blending of edible oils

1.3 Physical properties of edible oil blends

1.3.1 Viscosity

1.3.2 Melting point

1.4 Chemical reactions of edible oil blends

1.4.1 Oxidation

1.5 Functional properties of edible oil blends

1.5.1 Nutritional aspects

1.5.2 Emulsification properties

1.6 Applications of edible oil blends

1.6.1 Food industry

1.6.2 Cosmetics industry

1.7 Analytical techniques for studying edible oil blends

1.8 Aim of the book

References

Section I Blends from traditional edible oil sources

Chapter 2 Sunflower oil blends

2.1 Introduction

2.2 Types of sunflower oil-based blends

2.3 Fatty acid and triacylglycerol composition of sunflower oil-based blends

2.4 Tocopherols and tocotrienols in sunflower oil-based blends

2.5 Phytosterols in sunflower oil-based blends

2.6 Phenolic compounds in sunflower oil-based blends

2.7 Physicochemical properties of blended oil

2.7.1 Chemical properties

2.7.2 Color and pigments

2.8 Oxidative stability

2.9 Antioxidant properties

2.10 Solid fat content and interesterification of sunflower oil blends

2.11 Therapeutic potentials of sunflower oil blends

2.12 Conclusion

Abbreviations

Chapter 3 Soybean oil blends

3.1 Introduction and economic values of soybean oil

3.2 Chemical composition and bioactive compounds of blended soybean oils

3.3 Physicochemical properties of blended soybean oils

3.4 Biological and functional properties of blended soybean oils

3.5 Food and nonfood applications of blended soybean oils

3.6 Conclusion

References.

Chapter 4 Corn oil blends

4.1 Corn oil

4.1.1 Processing

4.1.2 Composition

4.1.3 Usage

4.2 Corn oil blends

4.2.1 Oil blends containing corn oil

4.2.2 Interesterification using corn oil blends

4.2.3 Determination of corn oil in vegetable oil blends

4.3 Health effects

Chapter 5 Canola and rapeseed oil blends

5.1 Introduction

5.2 Nutritional composition of canola oil

5.2.1 Unsaturated fatty acid

5.2.2 Bioactive compounds

5.3 Chemical changes occur in canola oil blends

5.3.1 Free fatty acid

5.3.2 Iodine value

5.3.3 Peroxide value

5.3.4 Fatty acid composition

5.4 Improvement in functions of canola oil blends during frying

5.5 Health perspective of canola oil and their blends

5.5.1 Cancer

5.5.2 Hypertension

5.5.3 Antibacterial activity

5.5.4 Cardiovascular disease

5.5.5 Diabetes

5.5.6 Obesity

5.6 Conclusion

Chapter 6 Cottonseed oil blends

6.1 Introduction

6.2 The economic values of each blended oil

6.3 Physicochemical properties of blended oils

6.4 Chemical composition and bioactive compounds of blended oils

6.5 Biological and functional properties of blended oils

6.5.1 Biological properties

6.6 Functional properties

6.7 Food and nonfood applications of blended oils

6.8 Cottonseed oil blends for high-temperature food preparation applications

6.9 Cottonseed oil blends to enhance physicochemical and nutritional properties

6.10 Cottonseed oil blends in food formulations

6.11 Cottonseed oil blends in nonfood applications

6.12 Conclusion

Chapter 7 Olive oil blends

7.1 Introduction

7.2 Olive oil, a traditional blend of virgin and refined oils

7.2.1 Virgin olive oil and olive oil production

7.2.2 Commercial categories and economic value.

7.2.3 Relevance of minor components in the nutritional, health, and organoleptic properties/value

7.2.4 Olive oil varieties blends: Blending versus coprocessing

7.3 Blends of olive oil with other vegetable oils

7.3.1 Nutritional-oriented olive oil blends: Emphasis on sesame and flaxseed oil formulations

7.3.2 Sensory-oriented olive oil blend oils: Emphasis on hazelnut and pistachio oil formulations

7.4 Conclusion

Chapter 8 Peanut oil blends

8.1 Introduction

8.2 Different types of peanut-based oil blends

8.3 Chemical composition and bioactive compounds of peanut-based oil blends

8.4 Physicochemical properties of peanut-based oil blends

8.4.1 Physical properties of peanut-based oil blends

8.4.2 Chemical properties of peanut-based oil blends

8.5 Functional and biological properties of peanut-based oil blends

8.6 Economic value of peanut-based oil blends

8.7 Nonfood applications of peanut-based oil blends

8.8 Scope and future perspectives

Chapter 9 Palm oil blends

9.1 Introduction and economical values of palm oil blends

9.2 Chemical composition and bioactive compounds of palm oil blends

9.2.1 Palm oil blends fatty acid composition

9.2.2 Palm oil blends carotenoids and tocopherols composition

9.3 Physicochemical properties of palm oil blends

9.3.1 Palm oil blends rheological properties

9.3.2 Palm oil blends melting point, solid fraction content, crystallization and polymorphism

9.3.3 Palm oil blends oxidation and deterioration properties

9.4 Biological and functional properties of palm oil blends

9.5 Conclusion

Section II Blends from non-traditional edible oil sources

Chapter 10 Coconut oil blends

10.1 Introduction

10.2 Conventional and innovative extraction technologies

10.3 Oil composition and benefits.

10.4 Conventional and emerging applications

Chapter 11 Rice bran oil blends

11.1 Economical values of the rice bran oil blends

11.2 Chemical composition and bioactive compounds of blended oil

11.3 Physicochemical properties of blended oil

11.4 Biological and functional properties of blended oil

11.5 Conclusion

Chapter 12 Wheat germ oil blend

12.1 Introduction and economical values of wheat germ oil

12.2 Chemical composition and bioactive compounds of blended wheat germ oil

12.3 Physicochemical properties of blended wheat germ oil

12.4 Biological and functional properties of blended wheat germ oil

12.5 Food and nonfood applications of blended wheat germ oils

12.6 Conclusion

Chapter 13 Black cumin seed oil blends

13.1 Introduction

13.2 Black cumin oil-based blends

13.3 Fatty acid composition of black cumin oil-based blends

13.4 Chemical properties of black cumin oil-based blends

13.5 Tocopherols and tocotrienols in black cumin oil-based blends

13.6 Phytosterols composition of black cumin oil-based blends

13.7 Phenolic compounds in black cumin oil-based blends

13.8 Oxidative stability of black cumin oil-based blends

13.9 Antioxidant properties of black cumin oil-based blends

13.10 Conclusion

Chapter 14 Coriander oil blends

14.1 Coriander seed oil

14.1.1 Composition of coriander essential oil

14.1.2 Composition of coriander fixed oil

14.2 Blending of coriander seed oil

14.2.1 Techniques for blending coriander seed oil

14.3 Functional properties of coriander oil blends

14.3.1 Antimicrobial properties

14.4 Applications of coriander oil blends

14.5 Conclusions

Chapter 15 Pumpkin seed oil blends

15.1 Introduction

15.2 Extraction of pumpkin seed oil

15.2.1 Mechanical pressing.

15.2.2 Soxhlet extraction

15.2.3 Supercritical fluid CO2 extraction

15.2.4 Pressurized liquid with propane

15.2.5 Ultrasound-assisted extraction

15.2.6 Microwave-assisted extraction

15.2.7 Aqueous enzymatic extraction

15.3 Chemical characterization of pumpkin seed oil

15.4 Health benefits of pumpkin seed oil

15.4.1 Antioxidant activity

15.4.2 Antidiabetic activity

15.4.3 Anti-inflammatory

15.4.4 Antihyperlipidemic activity

15.4.5 Antimicrobial activity

15.5 Authentication of pumpkin seed oil

15.5.1 Chromatography methods

15.5.2 Molecular spectroscopy

15.6 Conclusion

Chapter 16 Grape seed oil blends

16.1 Introduction

16.2 Conventional and innovative extraction technologies

16.3 Oil composition

16.4 From food and industrial uses of grape seed oil to emerging applications

Section III Commercial products from edible oil blends

Chapter 17 Commercial vegetable oils rich in omega 3 fatty acids based on blends of refined sunflower and cold-pressed flaxseed oil

17.1 Introduction

17.2 Blended oils

17.3 Sunflower oil

17.3.1 Minor components

17.3.2 Nutritive value

17.3.3 Refined sunflower oil

17.4 Flaxseed oil

17.5 Essential fatty acids

17.6 Vegetable oils rich in omega 3 fatty acids based on blends of refined sunflower and cold-pressed flaxseed oil

17.7 Conclusion

Acknowledgement

Chapter 18 Shortening blends

18.1 Introduction

18.2 Primary materials (formulation)

18.3 Production procedures

18.4 Applications

18.5 Blending

18.6 Types of blends oil shortening

18.7 Nutritional specifications

18.8 Oleogels

18.9 Conclusion

Chapter 19 Margarine blends and oleogels

19.1 Introduction

19.2 Margarine

19.2.1 History and definition.

19.2.2 Physical and chemical properties of margarines.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

0-443-24851-6

9780443248511

OCLC:

1545645128