COMPOSITION OF A BALANCED KUPAGE OF PLANT OILS

Vegetable oils consist mainly of three types of fatty acids in different proportions, called saturated, monounsaturated, and polyunsaturated. Omega-3 and Omega-6 essential polyunsaturated fatty acids, which the body cannot synthesize, must enter the human body through food. It is also important to maintain a proper ratio of Omega-3 to Omega-6, which should ideally be 1.5:5, as excessive Omega-6 without sufficient Omega-3 can cause chronic inflammation. The composition of vegetable oil coupage has a positive effect on the taste and aroma properties of oil and fat products, as well as on the biological effectiveness and consumer characteristics of individual oils. The purpose of the work is to create a balanced mixture of vegetable oils in a specific ratio with the introduction of traditional and non-traditional vegetable oils for the population of Uzbekistan. The authors compiled a cluster of vegetable oils based on the daily intake of mayonnaise and Omega-6 for an adult. The use of vegetable oil blends is relevant, as oils contain many biologically active substances that have a beneficial effect on human health as a whole.