| abstract |
Edible oil blends are provided which have a desired content of linolenic acid, saturated fatty acid, a polyunsaturated fatty acid content, and/or a oleic acid. Edible oil blends which are virtually trans free are also provided. Methods are provided for preparing such edible oils, including methods that normalize the fatty acid profile of the edible oils. Methods are also provided for using the edible oil blends for preparing foods. The edible oil blends include a low linolenic soybean oil and a palm oil (such as palm olein or palm stearin), and optionally the edible oil blend comprises a third edible oil such as high oleic canola oil. The oils can include canola oil, cottonseed oil, safflower oil, soybean oil, olive oil, sunflower oil, palm oil, MCT oil, partially hydrogenated soybean oil, and trioleic oil. |