Abstract
Because of the increased awareness of the confrontational properties of hydrogenated edible oils and free radicals, several efforts have been made to produce edible oils with improved characteristics. Several approaches, including antioxidant addition, oil processing technology modification, and mixing fat with liquid oils, have been introduced to prevent the oxidation of fatty acids in edible oils. Due to its health benefits and high smoke point, dairy fats have arisen as a common substitute for cooking claims. Nevertheless, dairy fat has high atherogenicity and thrombogenicity indices because of its higher saturated fatty acids content. Edible oils can be blended with dairy fat to increase the content of unsaturated fatty acids and enrich their health-promoting aspects. Contrasting esterification and hydrogenation, which convey probable health risks and increase the processing cost, fat blending is considered a fast and low-cost technique to modify the chemical composition of edible oil. This chapter will cover edible oils blended with dairy fat regarding their economic value, chemical composition, and bioactive compound content. Furthermore, the physicochemical, biological, and functional properties of edible oil and dairy fat blends are discussed.
| Original language | English |
|---|---|
| Title of host publication | Edible Oil Blends |
| Subtitle of host publication | Chemistry, Functionality, and Health Aspects |
| Publisher | Elsevier |
| Pages | 409-422 |
| Number of pages | 14 |
| ISBN (Electronic) | 9780443248498 |
| ISBN (Print) | 9780443248511 |
| DOIs | |
| Publication status | Published - Jan 1 2025 |
Keywords
- Biological and functional properties
- Dairy fat
- Edible oil
- Oxidative stability
- Physicochemical properties
ASJC Scopus subject areas
- General Engineering
- General Agricultural and Biological Sciences
