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il blending has been recognized as one of the most potent solution in producing vegetable oils with good storage stabilities and optimum fatty acids compositions. Palm olein is stable against rancidity and oxidation. This study was conducted to identify the best oil blends in terms of physicochemical properties between palm olein, sunflower and soybean oil and food safety nutrition (The more resistance cooking oil against degradation process and formation of free radicals). Palm olein, sunflower and soybean oils were blended at different ratios of (50:25:25), (60:20:20) and (70:15:15) to obtain three new blended at different ratios of (50:25:25) palm olein: sunflower: soybean oil shows the best properties after being mixed compared to other blends and tamouin cards cooking oil. It passed the viscosity test and has significantly moderate cloud point of 8.2 o C (p<0.05) which means it can be stored at low temperature (9 o C). This blend also has significantly smoke point (236 o C), high iodine value of 126.28 g I2/100g (p<0.05), low peroxide content of 4.68 meq O2/kg and has significantly the lowest acid value of 0.16% (p<0.05). Fatty acid composition has shown that it has high unsaturated oleic acid, C18: 1 (25.05%) and relatively high oxidative stability (9.25 h) compared to other oil blends. The chips fried in blends contain palm olein showed the best sensory evaluation. Therefore, the blend of ( 25:25 ) (sunflower: soybean) with 50% palm olein is recommended for deep-frying and can be kept longer due to its stability and high smoke point. KEY-WORDS: Oil blend – Palm olein oil ––Sunflower oil – Soybean oil – Tamouin cards oilMelting point -oxidative stability – fatty acid-nutritive value O Physiochemical and nutritional values of some blends of vegetable oils with palm olein compared to some cooking oils of Tamouin Cards Rasha Maher El-Sayed Bhnsawy Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. December 2016(48)130 INTRODUCTION One of the issues surrounding the oils is the stability of the oils themselves. This is due to auto-oxidation and photo-oxidation that occurs during processing and storage, (Choe and Min 2006). Oils using by the processor depends in part by market considerations. The end flavor could dictate what type of oil is to be used Tabee et al (2008). Consumer preference might force the processor to minimize the level of saturated fats in the final product. (Increasing the level of unsaturated oils would result in greater oil instabilityan important consideration when selecting frying machinery.) Some oils solidify under ambient conditions, so effective oil-blending techniques associated with correct oil storage and transfer equipment need to be taken into account.Processors have to ensure that their oil is suited to their particular cooking technique (Stevenson et al (1984). Furthermore, some oils may need to have a chelating agent (to prevent particle buildup) added to fresh oil before it is poured into the fryer; in addition to antioxidants or anti-foam additives(Gertz et al (2000).The instability of oils can also lead to undesirable taste and flavor of oil, decomposing nutritional quality and also production of toxic compounds. Another problem is the amount of saturated fatty acids in oils. The world has come to realize that high amount of saturated fats in foods are one of the main causes of coronary heart diseases such as atherosclerosis. Ramsden et al (2013) and IdunAcquah et al (2016) stated that increasing the intake of unsaturated and polyunsaturated fats can help in reducing the risk of coronary heart diseases. Mozaffarian et al (2005); Willett (2007) and Griffin (2008) stated that only omega-3 is significant in preventing cardiovascular diseases while omega-6 are not.However, these unsaturated fatty acids are susceptible to oxidation (Gharby et al (2014). Physiochemical and nutritional values of some blends of vegetable oils with palm olein compared to some cooking oils of Tamouin Cards Rasha Maher El-Sayed Bhnsawy Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. December 2016(48)131 Lipid oxidation has a negative impact on the functionality of raw materials, sensory and nutritional quality of food, and causes economic losses (Matthaus et al (2010). The most noticeable result of lipid oxidation is the appearance of an unpleasant flavor often referred to rancid, which modifies the sensory characteristics of the food, so its assessment by the consumer (Velasco and Dobarganes (2002); Frankel (2007); Choe and Min (2006) and Gharby et al (2012) . Lipid oxidation also led to a change in color and sometimes texture, as well as the loss of essential nutrients and micronutrients (Choe and Min (2006). Finally, lipid oxidation can lead to the formation of potentially toxic oxidation products (oxycholesterol, malonaldehyde, endoperoxides, acrolein, polymeric peroxides) (Kim and Min (2008) and Farhoosh and EsmaeilzadehKenari (2009). The oxidation of unsaturated fatty acids phenomena has been studied for more than half a century (Labuza and Dugan (1971) and Judde (2004). The report of Lipid oxidation is an autocatalytic reaction (Frankel (1984) and Leong et al (2015). It is a sequence of radical reactions drop broadly into three stages: initiation, propagation and termination Judde (2004). The oxidation of unsaturated fatty acids may result from three reaction pathways, depending on the environment and initiators. The undesirable changes in oils during frying partially depend on the unsaturation degree of fatty acids. Therefore, it is very important to choose the right frying oil to retard oil deterioration. High oxidative stability, high smoke point, low foaming, low melting point and bland flavor are important characteristics of good frying oils (Kochhar 2000). Blending is a good option for improve melting point, the oxidative stability, iodine value and peroxide value. Oils with lower values of viscosity, density and low melting point are highly desirable to consumers. Viscosity is related to the chemical properties of the oils such as chain length and saturation/unsaturation. It Physiochemical and nutritional values of some blends of vegetable oils with palm olein compared to some cooking oils of Tamouin Cards Rasha Maher El-Sayed Bhnsawy Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. December 2016(48)132 decreases with an increase in unsaturation and increases with high saturation and polymerization, (Kim et al (2010). Based on study by Basoglu et al (1996), addition of 20% palm olein with soft oils showed the desired clarity during shelf storage. Blending of oil can also reduce the risk of cloudy and partial crystallization in palm olein (Siddique et al (2010). Palm oil, which is the second largest source of oil in the world, next to soybean oil, is currently the oil most used for frying (FEDIOL2012). It has a good oxidative stability due to its high degree of saturation and mono unsaturation. The presence of Vitamin E (tocopherol) in palm oil promotes the oxidative stability against rancidity reaction compared to other vegetable oils (Tawfik and Huyghebaert (1999). Recently, palm oil has become the second most consumed oil all over the world with a competitive price compared to other edible oils. However, due to its high melting point, it is not gaining due status in spite of being rich in natural antioxidants, vitamins, high oxidative stability and having a long shelf life (Edem, 2002). Palm oil is also rich in β-carotene which helps to prevent liver and lung cancer (Murakoshi et al (1992). The objectives of this study were to finding some blendsof sunflower oil and soybean oil with palm olein characterize by low melting point, peroxide andhigh oxidative stability. And investigate some physicochemical properties of these blends (refractive index, cloud points, melting point, smoke point, free fatty acid percentages, iodine values, peroxide values, fatty acid compositions and oxidative stability) comparison withother collected samples of Tamouin Card oil ( the oil which Egypt governorate distributed on Tamouin Card and is packed by some factories) .