Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends

Table 4

Stability of blended canola olein with palm olein at 100°C.

Blended oil (w/w)	Zero	After 60 h heating
CO	—	+++
PO	—	—
10% PO + 90% CO	—	+++
20% PO + 80% CO	—	++
30% PO + 70% CO	—	+
40% PO + 60% CO	—	+

—: no formation of biologically active substances; +: slight formation of biologically active substances; ++: pronounced formation of biologically active substances (amounted to 52 mm diameter of inhibition zone); +++: very pronounced formation of biologically active substances (amounted to up to 80 mm diameter of inhibition zone).