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Abstract
The article presents the results of the development of blended vegetable oilwith the optimal ratio of polyunsaturated fatty acids from cold-pressed vegetableoils: sunflower, flaxseed, pumpkin. As a result of the experiments, an oilcomposition was obtained with a polyunsaturated fatty acid ratio of ω-6 and ω-3 of5:1, with a percentage of 81% sunflower, 12% linseed and 7% pumpkin oil. Theresulting organic product is designed for daily consumption to correct thedeficiency of essential fatty acids in the diet. The results of the analysis of thelimiting values of the characteristics of hydrolytic and oxidative damage - the acidand peroxide numbers during the storage of finished products for 12 months, it wasshown that the excess of these indicators over the norm begins with a period ofmore than 8 months. So, the recommended shelf life of the blended oil is 6 months,at a temperature of 20-25°C.
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