FIELD: food industry.
SUBSTANCE: salad oil characterisation is as follows: such oil contains cameline oil, safflower oil, essential oil of coriander or essential oil of caraway at the following ratio, wt %: cameline oil - 70.68, safflower oil - 27.32, essential oil of coriander - 2 or essential oil of caraway - 2.
EFFECT: invention allows to improve and balance fatty acid compound of oils in terms of content of ω-3 and ω-6 polyunsaturated fatty acids, adapted for different groups of population, increase the storage life and enhance medical-and-preventive properties of the product.
2 ex
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