High Oleic Oils

High Oleic Oils

Development, Properties, and Uses

1st Edition - November 25, 2021

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  • Editor: Frank Flider
  • eBook ISBN: 9780128229132

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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

  • Cover image
  • Title page
  • Table of Contents
  • Copyright
  • Contributors
  • Preface
  • Chapter 1: Introduction: The need for high-oleic oils
  • Abstract
  • 1.1: How the need for high-oleic oils developed
  • Chapter 2: Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils
  • Abstract
  • 2.1: Introduction
  • 2.2: Structure and functionality of high-oleic oils
  • 2.3: Avocado oil
  • 2.4: Macadamia oil
  • 2.5: Olive oil
  • Chapter 3: High-oleic soybean oil
  • Abstract
  • Acknowledgment
  • 3.1: Introduction
  • 3.2: Genetics and commercial sources
  • 3.3: Oil functionality and performance
  • 3.4: Health benefits
  • 3.5: Industrial use
  • 3.6: Coproducts
  • 3.7: Soy proteins
  • 3.8: Lecithin
  • 3.9: Future
  • Chapter 4: High-oleic canola oil
  • Abstract
  • 4.1: Introduction
  • 4.2: Composition of canola oil
  • 4.3: Applications of canola oil
  • 4.4: Low-linolenic canola oil
  • 4.5: High-oleic canola oils
  • 4.6: Low-saturated high-oleic canola oils
  • 4.7: Omega-3 high-oleic canola oil
  • 4.8: Evidence of health benefits of high-oleic canola oil
  • 4.9: Commercialization
  • 4.10: Conclusion
  • Chapter 5: High-oleic sunflower seed oil
  • Abstract
  • 5.1: Introduction
  • 5.2: High-oleic trait
  • 5.3: Conclusions
  • Chapter 6: Minor high-oleic oils
  • Abstract
  • 6.1: Introduction
  • 6.2: High-oleic safflower oil (HOSFO)—Carthamus tinctorius
  • 6.3: High-oleic peanut oil
  • 6.4: High-oleic corn oil (HOCO)
  • 6.5: High-oleic cottonseed oil (HOCSO)
  • 6.6: Olive oil (OO)
  • 6.7: Avocado oil (AO)—Persia americana
  • 6.8: Tree nut oil (TNO)
  • 6.9: Hazelnut oil (HNO)
  • 6.10: Pumpkin seed oil (PSO)—Cucurbitaceae
  • 6.11: Neem oil (NO)—Azadirachta indica
  • 6.12: Papaya seed oil (PSO)—Carica papaya
  • 6.13: Rambutan oil (RO)—Nephelium lappaceum
  • 6.14: Gevuina oil
  • 6.15: Bataua oil (BO)—Oenocarpus bataua (Arecaceae)
  • 6.16: Sapucaia seed oil (SSO)—Lecythis pisonis
  • 6.17: Moringa oil—Moringa oleifera
  • 6.18: Miscellaneous high-oleic oils/minor specialty oils
  • 6.19: Oxidative stability and shelf life of high-oleic cold pressed oils
  • 6.20: High-oleic fruit seed oils
  • 6.21: Health nutritional benefits of high-oleic oils
  • 6.22: Minor constituents of specialty high-oleic oils
  • 6.23: Conclusion
  • Chapter 7: High-oleic oils: Future developments and technologies
  • Abstract
  • 7.1: Introduction
  • 7.2: Pathways of oleic, linoleic, and linolenic acid biosynthesis in plants
  • 7.3: Pathways of oleic acid biosynthesis in microorganisms
  • 7.4: Techniques used to impact oleic acid content in plants
  • 7.5: Targeting induced local lesions in genomes (TILLING)
  • 7.6: Transgenic gene transfer approaches (Agrobacterium tumefaciens)
  • 7.7: Techniques used to impact oleic acid content in microbes
  • 7.8: Obstacles in plant gene editing and the potential for improvements
  • 7.9: Obstacles to commercialization of high-oleic crops
  • 7.10: Current state review and future projections for technologies
  • Chapter 8: Frying and stability of high-oleic oils
  • Abstract
  • 8.1: Stability of high-oleic oils from analytical perspectives
  • 8.2: Frying operations
  • 8.3: Assessing stability under frying conditions
  • 8.4: Product stability with high-oleic oils
  • Chapter 9: Health aspects of high-oleic oils
  • Abstract
  • 9.1: Introduction
  • 9.2: High-oleic (HO) oils and CVD risk factors
  • 9.3: Substitution of HO oils for PHVO and fats containing trans fat
  • 9.4: Future direction
  • 9.5: Potential impact of HO oils on population health
  • Chapter 10: Industrial uses of high-oleic oils
  • Abstract
  • 10.1: Sources of high-oleic oil
  • 10.2: Lubricants
  • 10.3: Asphalt and rubber additives
  • 10.4: Surfactants
  • 10.5: Paints and coatings
  • Chapter 11: Market demand and outlook
  • Abstract
  • 11.1: Introduction
  • 11.2: Domestic edible applications
  • 11.3: International edible applications
  • 11.4: Inedible applications
  • 11.5: Conclusion
  • Index

Product details

  • No. of pages: 298
  • Language: English
  • Copyright: © Academic Press and AOCS Press 2021
  • Published: November 25, 2021
  • Imprint: Academic Press and AOCS Press
  • eBook ISBN: 9780128229132

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

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