Mathematical justification of blending of vegetable oils

Vegetable oils by 95 - 99% consist of triglycerides - esters of fatty acids and glycerine, and after refining their content increases to 98.5 - 99.5%. Human health is positively influenced by triglycerides, which contain the essential fatty acids ω -6 i ω -3 (linoleic and α - linolenic). It was found that there are no vegetable oils with balanced fatty acid structure in nature. Such oils can be produced artificially, for example by selection or genetic modification of oilseeds. The most technologically and therefore cost-effective is the method of mixing (blending) of oils. The article explains the choice of vegetable oils and offers a simple mathematical calculation of formulations of their mixtures, balanced according to fatty acid structure. The blendings calculated according to the equations can be used as food and for production of emulsion goods. Because of the nature of the Ukrainian market, we can assume that the product will be successful, because it will be affordable and good for health.