Abstract: Edible oil blends are provided which have one or more of a desired linolenic acid content, a desired linolenic acid content, a desired saturated fatty acid content, a desired polyunsaturated fatty acid content, and/or a desired oleic acid content. Edible oil blends which are virtually trans free are also provided. Methods are provided for preparing such edible oils, including methods that normalize the fatty acid profile of the edible oils. Methods are also provided for using the edible oil blends for preparing foods. The edible oil blends typically comprise a first edible oil and a second edible oil, where the first edible oil is a low linolenic soybean oil, and the second edible oil is a palm oil (such as palm olein or palm stearin), and optionally the edible oil blend comprises a third edible oil such as high oleic canola oil.

Abstract: Edible oil blends are provided which have a desired fatty acid profile, such as a desired oleic acid content, a desired polyunsaturated fatty acid content, a desired linoleic acid content, or a desired linolenic acid content. Edible oil blends which are virtually trans free are also provided. Methods are provided for preparing edible oil blends, including methods that normalize the fatty acid profile of the edible oils. Methods are also provided for using the edible oil blends for preparing foods. The edible oil blends typically comprise a first edible oil and a second edible oil, where the first edible oil is a high oleic canola oil, and the second, third, or additional edible oil is selected from canola oil, corn oil, cottonseed oil, safflower oil, soybean oil, extra virgin olive oil, sunflower oil, palm oil, MCT oil, and trioleic oil.

Abstract: The present invention relates to phytosterol protein complex which is comprised of an amount of phytosterol, an amount of protein, and an amount of edible oil, with the phytosterol protein complex designed to increase the bioavailability of the phytosterol, so that if consumed on a regular basis hopefully cholesterol levels will be lowered in the subject consuming the phytosterol protein complex. The present invention also relates to methods for forming the phytosterol protein complex, methods for potentially lowering cholesterol in humans, and methods for forming food products made from the phytosterol protein complex.