Table 2.

Nutritional and physiochemical profile of various blends of selected oils (coconut oil, flaxseed oil, olive oil, sunflower oil).

Oil Source	Blending Type	Blending Ratios	Methodology	Results	References
SFO, FO	Binary	10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10	FA composition, tocopherols, carotenoids, functional composition	FO blending in SFO resulted in increased ALA and carotenoids, and balanced resultant oil composition	[57]
POL-DAG, VCO	Binary	10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10	FA, AG composition, functional groups, TS, solid fat content, IV	Blending of POL-DAG with VCO enhanced all of the techno-functional properties of the oil	[58]
RBO, PAO, FO	Ternary	50:40:10, 55:40:5, 60:30:10, 65:30:5, 70:20:10, 75:20:5	FA composition, tocopherols, peroxide value, Acid value	Enhanced OS	[59]
SFO, PSO	Binary	90:10, 85:15, 80:20	Total phenolics, total carotenoids, tocopherols, FA composition, and storage	Increased OS in BO as compared to only SFO	[23]
LO, SBO, MO, CO, OO, SFO	Binary	20:80, 30:70, 40:60, 50:50, 60:40, 70:30 and 80:20 (v/v)	FA composition, Chemical properties, and OS of blends	FA ratios (SFA:MUFA:PUFA) of 1.5:1:3.1 for LO and CO (80:20), 1:1.4:4.6 for LO and SBO (20:80), and 1:1.9:3.4 for LO and OO (80:20) were found healthier. Poor storage quality observed due to high PUFA in (LO:SBO, LO:SFO & LO:MO)	[21]
FO and POL	Binary	Three different percentages of FO (20, 10 and 5 v/v) blended with the POL.	FA composition, Chemical properties, the 9-month storage stability of blends	Blending improved Ω-6:Ω-3 ratio and OS and TS on nine-month storage	[48]
CAO, OO, SSO	Binary	CAO–OO and CAO–SSO (90:10, 70:30, and 50:50)	Rheology, viscosity, Shear-thinning fluids, before and after cooking	Blending did not affect the shear thinning and viscosity of oils	[60]
VCO, POL	Binary	10:90, 20:80, 30:70, 40:60, 50:50	Rheological attributes and storage period	Resultant blends were trans-free, sheer thinning and had high melting points	[27]
CO, PNO, PAO, GNO	Binary	50:50 % mixed for 1 h in a blender to form uniform blends	Color, FFA, SA, PV, SV, IV & product development	CO, along with its blends, was found best, yielding favorable effects with minimal increases in PV, FFA, IV, and SV	[26]
SFO, LO, MO, PKO, WGO, MTO	Ternary	Blend A: MO, PKO, MTO; Blend B: SFO, LO, MTO; Blend C: SFO, WGO, MTO	Modeling the blend composition by “brute force” method as the objective function (Ω-6 to Ω-3 as 5:1)	The blending of edible oil is justified for formulating the oils with desired FA composition and Ω-6 to Ω-3 ratios	[61]
PAO, CO, RBO	Not Reported Yet	Mixture 1 and mixture 2 of PAO, CO, RBO	Effect of deep frying for 12 min at 150 °C and 170 °C in two cycles	The blending of VOs results in lower acrylamide content in deep-fried food	[62]
SFO, CO	Binary	50:50, 70:30 (%)	FA composition, AV, FFA, OSI	Blends revealed increased OS and antioxidant potential by DPPH tests due to raised phenolic compounds	[35]
OO, SFO, CRO	Ternary/Ω-6/Ω-3 ratios	Oil mixtures with 2, 3, 4, and 5 Ω-6/Ω-3 ratios	OS and thermal stability, FA composition, tocopherol, physicochemical properties	Blends resulted in high OS, high antioxidant content, optimal Ω-6/Ω-3 ratios, with good functional characteristics and health benefits	[33]
SFO, LO, GSO, CO	Binary	Blends of SFO with LO, GSO, and CO with ratios (v/v): 90:10; 80:20; 70:30	The lovage leaves were added in oils and oil blends by extraction of chlorophyll and other phytochemicals directly in oils to increase stability	The extracted phytochemicals reduced the AV and PV. The findings support oil blending, particularly for reducing acidity, as well as fresh herbal addition for reducing autoxidation processes, both of which improve the quality of edible VOs	[36]
LO, CTO, CO	Binary & Ternary	LO:CTO 1:1; LO:CO 1:1; LO:CTO:CO 2:1:1	Accelerated storage test at 60 °C for 20 days; FA composition; phenolic compounds; antioxidant activity	Decreased formation of degradation compounds (especially in LA), predomination of PUFA and ALA, less reduction of phytosterols and tocopherols during storage (especially LC with 95.1% of phytosterols, and LA, with 90.81% of tocopherols). Blending with CTO and CO increased LO stability, which, in turn, raised the levels of CO bioactive compounds	[63]
OO, SSO, LO	Ternary	Three ratios of OO:SSO:LO, 65:30:5; 60:30:10 55:30:15	Chemical, nutritional, rheological properties, AV, PV, rancimat test, FA composition	Blending could balance Ω-6:Ω-3 ratio; OS and nutritional properties. Rheological data showed that these oil blends followed Newtonian behavior at 4 °C and 25 °C	[20]
SFO, SBO, FO, MO, EVOO & others	Binary	B1 (55 SFO; 45 WO); B2 (75 SFO; 25 FO); B3 (60 SFO:40 Camelina)	FA composition, OS at 20 ± 2 °C with free exposure to light and air, Ω-6/Ω-3 optimal ratio	Healthy Ω-3:Ω-6 ratios of B1 = 1:10; B2 = 1:3.5; B3 = 1:3.3 were obtained. SFO and FO blend was found with the least OS	[32]
BCO, SFO	Binary	Blends (5%, 10% and 20%, w/w) of cold-pressed BCO with SFO	-	Increased TS at high temperatures; raised α-tocopherol and thymoquinone in blends; 80:20 SFO:BCO blend showed the highest OS among oil blends	[24]
OO, LO, SAO	Ternary/Ω-6/Ω-3 ratio	3 blends (A, B, C) of different proportions of oils, EFA and Ω-6/Ω-3 ratio	FA composition, OS, tocopherols, phytosterols, and sensory acceptance	Blend C (85% OO, 3% LO, 12% SAO) presented 44% higher EFA, Ω-6/Ω-3 ratio twice lowered, raised levels of sterols & tocopherols, good OS and sensorial acceptation	[64]
OO, SSO, FO	Ternary	Three ratios of OO:SSO:LO, 65:30:5; 60:30:10, 55:30:15	Chemical, nutritional, rheological properties, AV, PV, rancimat test, FA composition	The addition of FO revealed improved ratios of EFA, greatest phenolic concentration, which decreased during storage. The PV of all samples increased significantly after storage	[19]