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High Oleic Oils

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High Oleic Oils

High Oleic Oils Book
Author : Frank J. Flider
Publisher : Elsevier
Release : 2021-11-01
ISBN : 0128229136
Language : En, Es, Fr & De

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Book Description :

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

Trait Modified Oils in Foods

Trait Modified Oils in Foods Book
Author : Frank T. Orthoefer,Gary R. List
Publisher : John Wiley & Sons
Release : 2015-05-18
ISBN : 1118961129
Language : En, Es, Fr & De

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Book Description :

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations.A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

Accelerated Shelf Life Determination of Antioxidant Stabilized High Oleic Sunflower and Canola Oils in Plastic Bottles

Accelerated Shelf Life Determination of Antioxidant Stabilized High Oleic Sunflower and Canola Oils in Plastic Bottles Book
Author : Christine Nicole Shearer
Publisher : Unknown
Release : 2010
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Vegetable oil is an important commodity; however, the majority of commercially available vegetable oils have a fairly short shelf life, which limits their usefulness for long term food storage, disaster relief, space travel, food aid programs, and military rations. Vegetable oils with high oleic acid and reduced linolenic acid contents, especially with added antioxidant combinations, were previously found to have significantly longer oil stability index (OSI) values than traditional vegetable oils. This study used accelerated shelf life testing to estimate the ambient shelf life of high oleic sunflower oil (HOSUN) and high oleic canola oil (HOCAN), each containing 1,200 ppm ascorbyl palmitate, 200 ppm tertiary butyl hydroquinone, and 200 ppm mixed tocopherols. Oils were stored in the dark in low density polyethylene (LDPE), or polyethylene terephthalate (PET) bottles at 30, 40, 50, and 60°C. Control samples were stored in the dark in glass bottles at -50°C. Testing included peroxide values, qualitative headspace volatile analysis, descriptive sensory analysis, and consumer sensory acceptance. The estimated shelf life was calculated from the change in overall acceptance score over time using the Q10 method. The stabilized HOCAN in PET bottles was estimated to have a shelf life at ambient temperature of 6.8 years, while oil stored in LDPE bottles had an estimated shelf life of only 2.7 years. The estimated shelf life of HOSUN at room temperature in PET is 2.6 years and in LDPE is 0.88 years.

Vegetable Oils in Food Technology

Vegetable Oils in Food Technology Book
Author : Frank Gunstone
Publisher : John Wiley & Sons
Release : 2011-03-01
ISBN : 1444339915
Language : En, Es, Fr & De

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Book Description :

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel. Praise for the first edition: "This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out lips...this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us." –Food & Beverage Reporter "Overall, the book covers all of the major oils which the potential reader is likely to approach it for... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters." –Food Science and Technology "This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality." –European Journal of Lipid Science and Technology

Trait Modified Oils in Foods

Trait Modified Oils in Foods Book
Author : Frank T. Orthoefer,Gary R. List
Publisher : John Wiley & Sons
Release : 2015-05-18
ISBN : 1118961145
Language : En, Es, Fr & De

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Book Description :

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations.A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

Fatty Acids in Foods and their Health Implications Third Edition

Fatty Acids in Foods and their Health Implications Third Edition Book
Author : Ching Kuang Chow
Publisher : CRC Press
Release : 2007-11-19
ISBN : 9781420006902
Language : En, Es, Fr & De

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Book Description :

Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.

The Lipid Handbook Second Edition

The Lipid Handbook  Second Edition Book
Author : Frank D. Gunstone,John L. Harwood,Fred B. Padley
Publisher : CRC Press
Release : 1994-07-21
ISBN : 0412433206
Language : En, Es, Fr & De

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Book Description :

A great deal of research has been carried out on this important class of compounds in the last ten years. To ensure that scientists are kept up to date, the editors of the First Edition of The Lipid Handbook have completely reviewed and extensively revised their highly successful original work. The Lipid Handbook: Second Edition is an indispensable resource for anyone working with oils, fats, and related substances.

Trans Fats Replacement Solutions

Trans Fats Replacement Solutions Book
Author : Dharma R. Kodali
Publisher : Elsevier
Release : 2014-04-22
ISBN : 1630670332
Language : En, Es, Fr & De

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Book Description :

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils Book
Author : Anonim
Publisher : John Wiley & Sons
Release : 2013-10-28
ISBN : 0813827671
Language : En, Es, Fr & De

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Book Description :

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

Transgenic Crops VI

Transgenic Crops VI Book
Author : Eng Chong Pua,Michael R. Davey
Publisher : Springer Science & Business Media
Release : 2007-09-07
ISBN : 3540717110
Language : En, Es, Fr & De

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Book Description :

This volume, Transgenic Crops VI, includes the following broad topic sections: Oils and Fibers, Medicinal Crops, Ornamental Crops, Forages and Grains, Regulatory and Intellectual Property of Genetically Manipulated Plants. It is an invaluable reference for plant breeders, researchers and graduate students in the fields of plant biotechnology, agronomy, horticulture, forestry, genetics, and both plant cell and molecular biology.

Synthetics Mineral Oils and Bio Based Lubricants

Synthetics  Mineral Oils  and Bio Based Lubricants Book
Author : Leslie R. Rudnick
Publisher : CRC Press
Release : 2013-02-04
ISBN : 1439855382
Language : En, Es, Fr & De

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Book Description :

Highlighting the major economic and industrial changes in the lubrication industry since the first edition, Synthetics, Mineral Oils, and Bio-Based Lubricants, Second Edition outlines the state of the art in each major lubricant application area. Chapters cover trends in the major industries, such as the use of lubricant fluids, growth or decl

Nuts and Seeds in Health and Disease Prevention

Nuts and Seeds in Health and Disease Prevention Book
Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publisher : Academic Press
Release : 2011-03-31
ISBN : 9780123756893
Language : En, Es, Fr & De

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Book Description :

The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control. Nuts and Seeds in Health and Disease Prevention is a complete guide to the health benefits of nuts and seeds. This book is the only single-source scientific reference to explore the specific factors that contribute to these potential health benefits, as well as discussing how to maximize those potential benefits. Organized by seed-type with detailed information on the specific health benefits of each to provide an easy-access reference for identifying treatment options Insights into health benefits will assist in development of symptom-specific functional foods Includes photographs for visual identification and confirmation Indexed alphabetically by nut/seed with a second index by condition or disease

Fats and Oils

Fats and Oils Book
Author : Richard D. O'Brien
Publisher : CRC Press
Release : 2004-06-01
ISBN : 9780203483664
Language : En, Es, Fr & De

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Book Description :

Numerous nutritional findings and extensive evidence on the health benefits of diet and exercise have emerged since the publication of the successful first edition. Recent concerns about trans isomers acting like saturated fatty acids have encouraged formulation changes that require fats and oils processors to revise their preparation techniques. Understanding the functions and properties of these raw materials and the effects of their purification and modification processes are essential for creating functional fats and oils products in the interest of consumer health. This comprehensive reference to the fats and oils used in commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The second edition has been revised and updated to include GMO raw ingredients and extraction procedures, an extensive review on the nutritional aspects of fats and oils, and an expanded troubleshooting section. The text also features up-to-date processing procedures and formulation techniques, and the effects of new ingredients, processing and formulation on applications. All product categories are examined, including different types of shortenings, margarines, and liquid oils. Building upon the practical aspects of the first edition and featuring the most current information, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.

Physical Properties of Fats Oils and Emulsifiers

Physical Properties of Fats  Oils  and Emulsifiers Book
Author : Neil Widlak
Publisher : The American Oil Chemists Society
Release : 1999
ISBN : 9780935315950
Language : En, Es, Fr & De

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Book Description :

A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat crystallization and the application of those fundamental principles of food systems. This book was developed from papers that were presented at the conference on "The Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods".

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book
Author : Min Hu,Charlotte Jacobsen
Publisher : Elsevier
Release : 2016-01-19
ISBN : 163067057X
Language : En, Es, Fr & De

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Book Description :

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries

Physiology Biochemistry and Molecular Biology of Plant Lipids

Physiology  Biochemistry and Molecular Biology of Plant Lipids Book
Author : John Peter Williams,Mobashsher Uddin Khan,Nora Wan Lem
Publisher : Springer Science & Business Media
Release : 2013-11-11
ISBN : 9401726620
Language : En, Es, Fr & De

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Book Description :

The 12th International Symposium on Plant Lipids was held at the University of Toronto, Canada, from July 7th to 12th, 1996. The conference was attended by over 200 scientists from university, government and corporate laboratories from 24 different countries. The topics covered in the symposium ranged from basic physiology, biochemistry and molecular biology of plant lipids to transformation and genetic engineering of crop plants. Oil seed plants were a particular focus of the symposium. There were 62 oral and 96 posters presentations. A special lecture in memory of the founder of this series of symposium, Terry Galliard, was presented by John Shanklin. This Proceedings Book has been dedicated to Grattan Roughan for his important contributions to our knowledge of plant lipid metabolism. This volume contains manuscripts submitted from most of the presentations at the symposium. It provides a useful summary of the major fields of plant lipid studies and our present state of knowledge. The papers are arranged in eight sections covering the major areas in the field of plant physiology, biochemistry and molecular biology of plant lipids. We would like to thank Valerie Imperial, Rajesh Khetarpal and Mary Williams for their invaluable help in organizing and running the meetings and excursions. John P. Williams, Mobashsher U. Khan and Nora W. Lem Toronto, Canada, October 1996 xvii DEDICATION This volume is dedicated to Grattan Roughan.

Genetics and Genomics of Cotton

Genetics and Genomics of Cotton Book
Author : Andrew H. Paterson
Publisher : Springer Science & Business Media
Release : 2009-03-11
ISBN : 9780387708102
Language : En, Es, Fr & De

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Book Description :

The Gossypium (cotton) genus presents novel opportunities to advance our understanding of the natural world and its organic evolution. In this book, advances of the past decade are summarized and synthesized to elucidate the current state of knowledge of the structure, function, and evolution of the Gossypium genome, and progress in the application of this knowledge to cotton improvement. This book provides the first comprehensive reference on cotton genomics.

Advances in Deep Fat Frying of Foods

Advances in Deep Fat Frying of Foods Book
Author : Servet Gulum Sumnu,Serpil Sahin
Publisher : CRC Press
Release : 2008-12-17
ISBN : 9781420055597
Language : En, Es, Fr & De

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Book Description :

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it. As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.

Fruit Oils Chemistry and Functionality

Fruit Oils  Chemistry and Functionality Book
Author : Mohamed Fawzy Ramadan
Publisher : Springer
Release : 2019-05-08
ISBN : 3030124738
Language : En, Es, Fr & De

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Book Description :

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.