Аңдатпа
The article presents the results of research on the development of new types of vegetable oils, based on the combination of oils with higher content of such acids as linolenic and lenolic acids with oils in which these contents are lower. It has been established that the content of linoleic acid in cotton oil exceeds all other oils practically twice, and linseed oil in the content of α-linolenic acid practically 50 times. Consequently, the optimal fatty acid composition is a blend of cotton and linseed oils in ratios of 5:1 and 10:1. Such ratio allows to balance the blend by ω-3 and ω-6 acids, as well as to reduce the oxidizing ability of vegetable oils, affecting the shelf life of the final product.