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Abstract
Egypt is one of the most countries which the vegetable / oils are highly consumed especially palm olein, cottonseed oil, soybean oil, sunflower oil and their blends. These four pure edible vegetable oils were checked well physically, chemically and chromatographically before blending and it was found that each pure vegetable oil had characteristic physicochemical properties and fatty acids composition. 18 oil blends were prepared from blending of two different types of the above four edible vegetable oils and also 18 oil blends were prepared from blending of three different types of the above four edible vegetable oils. The physicochemical properties and fatty acids composition’ of the prepared vegetable oils blends and 22 different oil samples collected from the local markets and . industries were determined using the modem and calibratedinstruments. Blending two or more of these vegetable oils changed their pliysicochemical properties and fatty acids composition according to the weight ratios added. The goals of this research were to: _ Investigate the physicochemical properties and fatty acid composition of the four pure vegetable oils, their blends with different weight ratios ’and for 22 oil samples collected from markets and industries. _Obtain vegetable oil blend which has a balance between price, stability, flavour and nutrition. Find out the adulteration in the 22 samples collected from markets and industries. The results of the experimental data indicated that: , Gradual increasing the weight ratios of sunflower oil added to soybean-oil resulted III slightly changes in the physicochemical properties, total content of saturated and unsaturated fatty acids. from these changes that we concerned were a slightly decrease in the total content of saturated fatty acids, oxidative stability index, flash and fire points while there was a slightly increase in the total content of unsaturated fatty acids and iodine value.