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The creation of new emulsion-based food products has great potential for the food industry at the present stage of its development. The purpose of the paper is to explore the physical and chemical characteristics (content of fatty acids and tocopherols) of nine mixtures (blends) of conventional and unconventional vegetable oils with regard to the changes in the peroxide values of the oil blends stored under different temperatures for different periods. The study was conducted in 2020 in Almaty (Kazakhstan). Nine vegetable oil blends were prepared by mixing conventional and unconventional ingredients. Each of the resulting blends was tested in 30 replicates for the content of fatty acids (oleic, linoleic, and linolenic acids) and tocopherols. The blends were stored at 10°C and 20°C. Samples were taken to determine peroxide values. The results were compared to the control (refined sunflower oil). In all nine blends, the optimal ratio of the evaluated fatty acids and the optimal concentration of tocopherols were confirmed. After 6 months of storage, the peroxide values of blend No. 1 stored at 10°C and 20°C were 3 and 6, respectively. Blend No. 2 stored for the same period at the same temperatures demonstrated the respective peroxide values of 2.5 and 4.5. For blend No. 3, the respective values obtained were 2.5 and 5.5, and for blend No. 4, the respective values were 3.0 and 6.5. The most drastic changes were observed in blend No. 5, with respective peroxide values of 2.5 and 7.2. The respective peroxide values of blend No. 6 were 3.7 and 5.5, blend No. 7, 3.5 and 7.0, blend No. 8, 4.0 and 6.5, and blend No. 9, .5 and 5.5. All in all, the peroxide values of the nine tested blends were significantly lower than those of the control (p ≤ 0.05–0.01). The proposed nine blends can be used as food additives exhibiting biological activities. After 6 months of storage, the minimal changes in the peroxide values were observed in blend Nos. 2 and 3, while the maximum changes were reported for blend Nos. 5, 7, and 8. In the future, an investigation of the therapeutic effects of the obtained blends should be undertaken, with a focus on possible adverse heating-induced changes in some components (flaxseed oil).

Awareness of the role of essential fatty acids in human health and disease prevention has been increasing among the population over the past decades. It is known that the positive correlation of essential fatty acid content with a decrease in cardiovascular morbidity and mortality, infant development, brain and vision functioning, arthritis, hypertension, diabetes mellitus, and neurological/neuropsychiatric disorders. Rich sources of essential fatty acids are fish, fish oil, and some vegetable oils. In this paper, the average content of linoleic and α-linolenic acids in oils (g/100 g of fat) and their ratio is presented. In Kazakhstan, among vegetable oils, sunflower oil is the most commonly consumed, in which the ratio ω-6 to ω-3 on average is about 220:1, which exceeds all recommended norms. Based on the examination of literary data on this topic, the desk-based research approach was used in this paper. According to the results, statistical data on the number of diseases of the cardiovascular system and diabetes mellitus are confirmed by studies on the positive relationship between PUWC and the development of these diseases, which indicates the need to conduct more studies on the ratio of ω-6 to ω-3 in the diets. The objective of this research is to encourage scientists to increase their basic grasp of biochemistry in order to improve health and prevent fatty acid illness.