Development, Characterization, and Commercial Feasibility of a Deep-Frying Oil Blend with a Balanced Fatty Acid Profile and Low Trans Fatty Acid Content

We report on a developed oil blend with modified fatty acid profile and low trans fatty acids. In the formulation of deep-frying oil with a P:M:S ratio of 1:1:1 (i.e., the mass proportions of PUFA, MUFA, and SFA), the database of fatty acid profiles indicated that a mix of the vegetable oils palm stearin 30%, rice bran oil 40%, and soybean oil 30% would potentially satisfy the requirements. The resulting oil mixture achieved a P:M:S ratio of 1.00:0.97:1.00, with trans fatty acid levels below the limit recommended by the U.S. FDA. Samples of the developed oil blend were stored in 250 g HDPE plastic bottles at room temperature (26±2°C) under normal laboratory lighting conditions and evaluated at 0 days and after 3 months of storage. The peroxide value increased from 1.24±0.25 to 7.09±0.53 mEq/kg fat during 90 days of storage at room temperature, remaining within the FDA recommended range (maximum 10.0 mEq/kg fat). Although the TBA value increased from 2.20±0.02 to 10.19±0.04 mg MDA/kg fat during storage, indicating the formation of secondary oxidation products, the peroxide value remained within the acceptable regulatory limit throughout the storage period. The estimated total variable production cost was approximately 73 THB/L (2.1 USD/L).