High Oleic Oils: Development, Properties, and Uses

High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for  this new and dynamic category of fats and oils that are essentially  replacing partially hydrogenated oils in various food and nonfood uses.  As a category, high oleic oils are highly stable, but like other fats  and oils, there are differences in the composition and applications of  the various types of high oleic oils. Their compositions allow for the  production of a range of frying oils, increased shelf-life foods,  functional shortenings and hard fats, and even industrial products not  easily produced with nonhigh oleic oils. Information and know-how on  these applications and advantages has been in high demand and short  supply until now.

Based on extensive commercial experience,  seminars and presentations, Editor Frank Flider has identified common  customer questions, needs and concerns about high oleic oils, and  addresses them in this single comprehensive volume outlining  development, composition, and utilization of high oleic oils. Through  the individual expertise of a highly qualified team of contributing  authors, this book outlines the development, composition, and  utilization of these oils, making it of value to a wide range of  readers, including the research and development industry and academic  researchers.

• Details  the development and technology behind today’s high oleic crops and oils  as well as the history and background of many naturally occurring oleic  oils
• Describes high oleic oils’ nutritional and compositional advantages over PHOs and lower oleic oils
• Presents  unbiased, noncommercial, science-based, and objective insights,  deliberately balanced to represent high oleic oil varieties equally
• Addresses transgenic insights as well as new state-of-the-art and future development technologies