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High Oleic Oils - 1st Edition - ISBN: 9780128229125

High Oleic Oils

1st Edition

Development, Properties, and Uses

Editor: Frank Flider
Paperback ISBN: 9780128229125
Imprint: Academic Press and AOCS Press
Published Date: 1st November 2021
Page Count: 288
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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.

Key Features

  • 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


Researchers and product developers of oilseed processors and oil refiners, major bakery product manufacturers, food manufacturers, food service operations, and universities with food science courses

Table of Contents

  1. Introduction: The Need for High Oleic Oils
    2. Naturally Occurring High Oleic Oils
    3. High Oleic Soybean Oil
    4. High Oleic Canola Oil
    5. High Oleic Sunflower Oil
    6. Minor High Oleic Oils
    7. Future High Oleic Developments and Technologies
    8. Frying and Stability
    9. Health Aspects of High Oleic Oils
    10. Industrial Uses of High Oleic Oils
    11. Market Demand and Outlook


No. of pages:
© Academic Press and AOCS Press 2021
1st November 2021
Academic Press and AOCS Press
Paperback ISBN:

About the Editor

Frank Flider

Frank J. Flider is an independent consultant on the development, use, and applications of high oleic soybean oil, and has been actively involved in the industry’s transition from partially hydrogenated oils to high oleic oils and shortenings. Involved in the development and functional evaluation of high oleic oils and interesterified high oleic soybean shortenings and margarines, he also has firsthand knowledge of all aspects of this category of oils. He has made numerous presentations at IFT and AOCS annual meetings and the AOCS Latin American Congress, and has been quoted as a high oleic oil expert in numerous industry trade publications.

Affiliations and Expertise

Independent Consultant, American Oil Chemists’ Society, Urbana, IL, USA

Ratings and Reviews