High Oleic Oils : Development, Properties, and Uses

Flider, Frank J. (EDT)

ISBN 10: 0128229128 / ISBN 13: 9780128229125

Edité par Academic Press and AOCS Press, 2021

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N° de réf. du vendeur 43134193-n

Détails bibliographiques

• Titre: High Oleic Oils : Development, Properties, and Uses
• Éditeur: Academic Press and AOCS Press
• Date de parution: 2021
• Langue: anglais
• ISBN à 10 chiffres: 0128229128
• ISBN à 13 chiffres: 9780128229125
• Reliure: Couverture souple
• État de l'article: New

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Synopsis

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.

À propos de l?auteur

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.