Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils.

Blends (30:70, 50:50 and 70:30 w/w) of Moringa oleifera seed oil (MoO) with palm olein (PO), palm stearin (PS), palm kernel oil (PKO) and virgin coconut oil (VCO) were prepared. To determine the physicochemical properties of the blends, the iodine value (IV), saponication value (SV), fatty acid (FA) composition, triacylglycerol (TAG) composition, thermal behaviour (DSC) and solid fat content (SFC) tests were analysed. The incorporation of high oleic acid (81.