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.
1. Chapter 1 : Introduction: The need for high-oleic oils - p. Page viii 2. Chapter 2 : Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils - p. Page 6 3. Chapter 3 : High-oleic soybean oil - p. Page 47 4. Chapter 4 : High-oleic canola oil - p. Page 79 5. Chapter 5 : High-oleic sunflower seed oil - p. Page 105 6. Chapter 6 : Minor high-oleic oils - p. Page 119 7. Chapter 7 : High-oleic oils: Future developments and technologies - p. Page 138 8. Chapter 8 : Frying and stability of high-oleic oils - p. Page 180 9. Chapter 9 : Health aspects of high-oleic oils - p. Page 198 10. Chapter 10 : Industrial uses of high-oleic oils - p. Page 237 11. Chapter 11 : Market demand and outlook - p. Page 258 12. Index - p. Page 272
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.
1. Chapter 1 : Introduction: The need for high-oleic oils - p. Page viii 2. Chapter 2 : Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils - p. Page 6 3. Chapter 3 : High-oleic soybean oil - p. Page 47 4. Chapter 4 : High-oleic canola oil - p. Page 79 5. Chapter 5 : High-oleic sunflower seed oil - p. Page 105 6. Chapter 6 : Minor high-oleic oils - p. Page 119 7. Chapter 7 : High-oleic oils: Future developments and technologies - p. Page 138 8. Chapter 8 : Frying and stability of high-oleic oils - p. Page 180 9. Chapter 9 : Health aspects of high-oleic oils - p. Page 198 10. Chapter 10 : Industrial uses of high-oleic oils - p. Page 237 11. Chapter 11 : Market demand and outlook - p. Page 258 12. Index - p. Page 272
