This article examines the technological and physicochemical aspects of blending cottonseed and safflower oils to produce oil compositions with improved consumer and functional properties. The relevance of the study is due to the growing interest in the creation of modified vegetable fat systems with an optimal fatty acid composition, high biological value, and increased resistance to oxidative degradation. The paper analyzes the influence of various ratios of cottonseed and safflower oils on their physicochemical parameters, including acid and peroxide values, iodine value, refractive index, color characteristics, thermal stability, and polyunsaturated fatty acid content. Particular attention is paid to the technological aspects of the blending process: temperature regime, stirring intensity, degree of homogenization, and mixture stability during storage. It was found that the addition of safflower oil, rich in linoleic acid, improves the fatty acid profile and organoleptic properties, while cottonseed oil enhances the oxidative stability and heat resistance of the resulting blend. Optimal oil proportions allow for a balance between stability and nutritional value, as well as improved functional characteristics of the final product. The results confirm the potential of blending as an effective technological technique for expanding the range of vegetable oils, improving their quality, and tailoring their properties to the specific requirements of the food industry.

Oil blending, cottonseed oil, safflower oil

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