Abstrakt

Mixture of Vegetable Oils with Balanced Fatty Acid

Mukhametov A.E

Vegetable oils and other fat products used for direct consumption and for food production generally do not have an optimal fatty acid composition, which according to modern ideas is determined not only by the content of polyunsaturated fatty acids (PUSFA), but also the ratio of acids of the omega-6 and omega-3, primarily linoleic and linolenic, which are functional ingredients of fat products of the healthy nutrition group.?