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P ALM oil is vastly utilized in food processing, principally attributed to the physical and chemical characteristics that make it especially suitable for many food applications. The present work aimed to make attempts at finding a method for producing a novel palm super olein (PSO) through a new modified industrial application process. Pure and modified palm olein (palm olein + 5% palm oil) with an iodine value of 56.5 and 56.4 respectively were crystallized with a controlled cooling system and convenient stirring process. The slurry was then fractionated by dry fractionation either by conventional method at 17⁰C or by innovative method at 16.6°C. By varying the fractionation conditions used, a range of super olein and palmmid fractions with different chemical and physical properties could be obtained. The Rancimat method was utilized to determine the oxidative stability of various palm oil fractions. Also, the physical and the chemical parameters of the different fractions were evaluated, whereas fatty acid composition was determined by GLC. The obtained PSO by fractionation using modified olein at 16.6 ⁰C gave PSO with MP 9⁰C and also enhanced the cloud point, melting point and iodine value. It is recommended that the modified and innovative dry fractionation process, performed in large-scale, can be taken as a model for improving palm oil fractionation.

Fats and oils are important carriers and protectors of liposoluble vitamins: A,D,E,K; Provitamins like carotenes & tocopherols and liposoluble nutraceutical products: Squalene, polyphenols, sterols etc. However, most of single oils do not have the correct balance to meet humans’ nutrition requirement. Some of the most well-known non healthier attributes of using single oils for cooking and other edible purpose are presence of an non balanced amount of Omega 6 (W6) or non-balanced amounts of saturated fatty acids (SFA) or Low content of omega 3 (W3), Excessive PUFA that affects the oil stability during drastic heat treatment in frying applications which yields an harmful oxidations products in oil. Also the UnbalancedW6/W3 content in cooking oil or foods containing fats and Unbalanced short-chain and long-chain FA etc. Unbalanced oil consumption regarding the omega 6: omega 3 ratio affects the health in many aspects as is proven by the scientific findings. Excessive omega 6 fatty acid in human diet promotes inflammation, reduce immunity, increases risk of heart diseases, risk of diabetes, allergy symptoms, hypertension risk, cancer risk, osteoporosis, depression risk and weaken memory. In this study, different oils composites of vegetable oils were formulated from tropical oils and seed oils including palm oil fractions, Canola oil, corn, soybean oil, Sunflower seed oil, Olive oil, sesame oil, rice bran  oils, cotton seed oil and MCT rich oils . The selected oils are differing in their content of SFA, MUFA and PUFA fatty acids and in their n–3, n–6 and n–9 ratios. The fulfillment of smart balance requirements of FAO/WHO recommended that, approximately 30% of total energy intake (daily) should come from oils and fats. From that total, around 1/3 should be saturated, 1/3 monounsaturated and 1/3 polyunsaturated. It is important that the balance ofW6/W3 be near 2-5/1 has been targeted in these healthier cooking oils composites. Physio-chemical characterization of the blends during thermal treatment applications like frying has been studied. Results showed marked differences in the FAs composition balance between the different oils used for preparing the oil composites. The prepared blends achieve the optimum omega 6: omega 3 balances to prevent control the inflammations had n–6 to n– 3 FAs ratio which varied from 4.9:1 to 4.5:1. This review will help the edible oil producers and related food industry to find out the most economically viable oil blends for cooking purposes, with maximum nutrition as well as desirable physicochemical properties.

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