{'fraction_non_alphanumeric': 0.01973001038421599, 'fraction_numerical': 0.010384215991692628, 'mean_word_length': 4.842424242424243, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Physical and Chemical Properties of Blended Palm Oil with Other Vegetable Oils

This study was conducted to enhancement the oxidative stability of soybean and sunflower oil by blending them with palm oil to form binary and triple blends. The physical and chemical properties, refractive index, free fatty acids, peroxide value, iodine value, saponification value and fatty acid composition of palm oil and its blends with soybean and sunflower oils were determined to evaluate pure oils and their blends. Results revealed that pure palm oil was the best oil compared to sunflower oil and soybean oil, as well as blending of palm oil with sunflower oil and soybean oil to form binary and triple blends led to the enhancement of oxidative stability of sunflower and soybean oil. The best binary blend was the blend which consists of 60% palm oil: 40% soybean, while the best triple blend was the blend which consists of 60% palm oil: 20% soybean: 20% sunflower oil.