Significance of PUFA and Blending Impact on Physiochemical and Nutritional Proper-Ties of Edible Oil: A Review

Oil blending can be regarded as a modern way of natural enhancement. This technique brings out excellent results in the modification of positive traits. The object of the present review article is to illustrate the importance of balanced dietary polyunsaturated fatty acids (PUFA). The ideal dietary ratios of omega-6 to omega-3 essential fatty acids emphasize naturally modifying the edible oils through blending. In this natural modification, no chemical or practically complex procedures were adopted, i.e., Hydrogenation, interesterification, and fractionation. Careful oil blending can also provide the exact or nearly the same ratios of PUFA as recom-mended by Global health-related organizations. This review article will discuss the possible issues related to the quality of edible oils, which directly influence health, storage, and cooking attributes. It will also highlight their natural solutions by blending with many different oil mixtures linked to the superior chemical, physical, and nutritional functions of PUFA, mainly omega-3 and omega-6. Moreover, the discussion highlights blending outcomes and provides details about the mechanism, global intake recommendations, and the importance of this innovative technique in achieving milestones in the future of food technology.