Case-based reasoning (CBR) is a problem solving method based on an assumption that similar problems have similar solutions. CBR enables obtaining a solution of actual problem by identifying, in the set of old cases, the most similar problems from the past and adapting their solutions to the actual needs. The method supports design relying on particular experiences instead of generalised rules and principles.

The difficulty in formalisation of the relations between product functionality, its engineering parameters and physical and chemical properties makes CBR a very useful tool for product design.

Fats and oils are key functional ingredients in a large variety of foods. Successful development of the food products relies on effective use of the different functional properties of the available fats and oils in order to obtain the fat blend satisfying the consumerxs requirements. It consists in identification of the key functional attributes that the final product is expected to have, e.g. lubricity, clarity, creaming property, spreadability, etc. as a function of the composition of the fats and oils blend.

The presented paper introduces a CBR tool for the development of the fats and oils blends. The obtained design parameters are types and percentages of fatty acids, tocopherols, tocotrienols, and triglycerides to be present in the blend with a priori specified consumerxs requirements.