Research Progress of Phospholipids in Blending and Stabilization of Vegetable Oils

1. Introduction
Vegetable oils are widely used in daily diets and the food industry, with their quality and stability being key factors in processing and product development. With increasing diversification of vegetable oils, blending technologies and stabilization strategies have become major research areas. Phospholipids, due to their amphiphilic nature and molecular structure, have attracted attention for their role in improving the uniformity, stability, and physical properties of vegetable oil systems.

2. Composition and Characteristics of Phospholipids
Phospholipids are natural amphiphilic molecules containing a glycerol backbone, fatty acid chains, phosphate groups, and polar head groups. Common food-grade phospholipids include soybean lecithin, sunflower lecithin, and rapeseed lecithin. Their dual affinity allows interactions with both polar and non-polar substances, enhancing their compatibility in multi-component oil systems.

3. Role in Vegetable Oil Blending
During the blending of different vegetable oils, variations in fatty acid composition, polar components, and oxidation stability can lead to non-uniform mixtures. The addition of phospholipids improves miscibility and homogeneity by interacting at the molecular level with diverse oil fractions. Studies show that phospholipids can regulate flow and rheological properties of blended oils, contributing to a stable mixed oil structure.

4. Influence on Microstructure of Oil Systems
Recent research using microscopy and molecular modeling has revealed that phospholipids can form interfacial films at oil–water or polar component interfaces, improving the distribution of minor constituents. This molecular organization helps control interfacial tension, prevent phase separation, and maintain a uniform microstructure, which is essential for processing and long-term storage stability.

5. Synergistic Effects in Complex Oil Systems
In multi-oil or oil-fortified systems, phospholipids exhibit synergistic interactions with minor components such as sterols, natural antioxidants, and phenolic compounds. Adjusting the concentration and processing conditions of phospholipids can optimize the physical and chemical properties of the blended oil. The structural differences among phospholipid types also influence their compatibility and stabilization efficiency in complex systems.

6. Technological Developments and Processing Considerations
Advances in phospholipid refinement and modification have enhanced their application in vegetable oil systems. High-purity and structure-specific phospholipids are now used to precisely regulate system stability. Emerging processing techniques, including high-shear mixing, ultrasonic dispersion, and microencapsulation, further expand the potential of phospholipids in creating uniform, stable, and functional oil blends.

7. Conclusion
Research on phospholipids in vegetable oil blending and stabilization has progressed from improving miscibility to regulating molecular-level interactions and microstructure. Future work will focus on optimizing phospholipid sources, structural characteristics, and processing conditions to achieve precise control over blended oil systems. This research provides theoretical and technical support for industrial vegetable oil production, contributing to product quality, stability, and consistency.