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.
Author(s): Frank J. Flider
Publisher: Academic Press
Year: 2021
Language: English
Pages: 297
City: London
Front Cover
High Oleic Oils: Development, Properties and Uses
Copyright
Contents
Contributors
Preface
Chapter 1: Introduction: The need for high-oleic oils
1.1. How the need for high-oleic oils developed
1.1.1. Advances in nutrition science creates change in the oils and fats being used in the food supply
1.1.2. New oils are needed to replace partially hydrogenated oils with the oxidative stability required for frying and sh ...
1.1.3. Biotechnology and high-oleic oils
1.1.4. High-oleic oils and solid fats
1.1.5. The demand for high-oleic oils will continue to grow
References
Further reading
Chapter 2: Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils
2.1. Introduction
2.2. Structure and functionality of high-oleic oils
2.3. Avocado oil
2.3.1. Avocado oil composition
2.3.2. Minor components of avocado oil
2.3.3. Uses and applications of avocado oil
2.3.4. Summary
2.4. Macadamia oil
2.4.1. Nutritional and health benefits of macadamia oil
2.4.2. Macadamia oil extraction
2.4.3. Minor components of macadamia oil
2.4.4. Uses and applications of macadamia oil
2.4.5. Summary
2.5. Olive oil
2.5.1. Production and consumption
2.5.2. Olive oil commercial categories and their quality parameters
2.5.3. Uses
2.5.4. Health, nutrition, and pharmacological effects of olive oil
2.5.5. Olive oil processing
2.5.6. Oxidative stability of olive oils
2.5.7. Adulteration
2.5.8. Olive oil composition
2.5.9. Minor compounds of olive oil
2.5.10. Summary
References
Chapter 3: High-oleic soybean oil
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
Acknowledgment
References
Chapter 4: High-oleic canola oil
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
References
Further reading
Chapter 5: High-oleic sunflower seed oil
5.1. Introduction
5.2. High-oleic trait
5.2.1. Seed and oil processing
5.2.2. Oil stability
5.2.3. Applications of high-oleic sunflower oil
5.2.4. Edible applications
5.2.5. Nonfood applications of high-oleic sunflower oil
5.3. Conclusions
References
Chapter 6: Minor high-oleic oils
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
6.18.1. Camellia oil (Camellia oleifera) and tea oil (Camellia sinensis)
6.18.2. Rice bran oil (RBO)
6.18.3. Pistacia seed oil (PSO)-Pistacia atlantica
6.19. Oxidative stability and shelf life of high-oleic cold pressed oils
6.19.1. Sesame seed oil (SSO)-Sesamum (Pedaliaceae)
6.19.2. Cerrado plant oil (CPO)-Amburana cearensis, Dipteryx, Caryocar brasiliense
6.19.3. Ginseng oil (GO)-Panax ginseng and Panax quinquefolium L.
6.19.4. Black cumin (Nigella sativa)
6.19.5. Aceituno oil (Simarouba glauca)
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
References
Further reading
Chapter 7: High-oleic oils: Future developments and technologies
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
7.4.1. Meganucleases
7.4.2. Zinc finger nucleases (ZFN)
7.4.3. TAL effector nucleases (TALENs)
7.4.4. CRISPR-Cas9
7.4.5. RNA interference (RNAi)
7.5. Targeting induced local lesions in genomes (TILLING)
7.6. Transgenic gene transfer approaches (Agrobacterium tumefaciens)
7.6.1. Marker-assisted selection (MAS)
7.7. Techniques used to impact oleic acid content in microbes
7.7.1. Algae
7.7.2. Yeast
7.7.3. Fungi
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
References
Chapter 8: Frying and stability of high-oleic oils
8.1. Stability of high-oleic oils from analytical perspectives
8.1.1. Active oxygen method (AOM)
8.1.2. Oil stability index (OSI)
8.1.3. Schaal oven test
8.1.4. Method of oxygen absorption
8.2. Frying operations
8.3. Assessing stability under frying conditions
8.4. Product stability with high-oleic oils
References
Chapter 9: Health aspects of high-oleic oils
9.1. Introduction
9.2. High-oleic (HO) oils and CVD risk factors
9.2.1. The effects of dietary fatty acid replacement on lipids/lipoproteins
9.2.2. Characteristics of clinical trials that examined HO oils and markers of CVD
9.2.3. Comparison of fats and oils high in SFAs with HO oils
9.2.4. High-oleic sunflower oil (HOSuO)
9.2.4.1. HOSuO compared with palm oil
9.2.4.2. HOSuO compared with palm olein
9.2.4.3. HOSuO compared with butter
9.2.4.4. HOSuO compared with MCFA-containing oils
9.2.5. Olive oil
9.2.5.1. Olive oil compared with lard, butter, and cocoa butter
9.2.5.2. Olive oil compared with butter plus palm oil
9.2.5.3. Olive oil compared with coconut oil
9.2.5.4. Olive oil compared with palm olein
9.2.6. High-oleic canola oil (HOCO)
9.2.7. High-oleic safflower oils (HOSaO)
9.2.8. High-oleic soybean oil (HOSbO)
9.2.9. Comparison between high linoleic acid (n-6) oils and HO oils
9.2.10. Comparison between n-3 fatty acids (ALA, DHA) and HO oils
9.3. Substitution of HO oils for PHVO and fats containing trans fat
9.3.1. High-oleic oils and disease outcomes
9.4. Future direction
9.4.1. Oleic acid metabolites
9.5. Potential impact of HO oils on population health
References
Further reading
Chapter 10: Industrial uses of high-oleic oils
10.1. Sources of high-oleic oil
10.2. Lubricants
10.3. Asphalt and rubber additives
10.4. Surfactants
10.5. Paints and coatings
References
Chapter 11: Market demand and outlook
11.1. Introduction
11.2. Domestic edible applications
11.3. International edible applications
11.4. Inedible applications
11.5. Conclusion
References
Index
Back Cover
