Improvement of vegetable oil consumer properties by blending method

In article it is surveyed questions of improvement vegetable oils consumer properties and qualities in view of human body needs specificity. In it problems of parity in an organism various micronutrients acting with nutrition, and ways of their decision to what the author suggests to apply blending method of 3 various kinds of oils (sunflower, rapeoil and olive) reveal. The purpose of experiment is reception of a product with optimum parameters of micronutrients maintenance which most full meet needs of an organ-ism.