Description

Book Synopsis
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 publ

Table of Contents

Contributors ix

1 Introduction 1
Frank Orthoefer and Gary R. List

2 Overview of Trait Modified Oils 12
Richard F. Wilson

3 A Survey of the Composition and Functional Characteristics of Trait Modified Oils 33
Gary R. List and Frank Orthoefer

4 Development of Trait Modified Soybean Oil 58
Joseph W. Burton

5 Applications of Trait Enhanced Soybean Oils 70
Richard S. Wilkes and Neal A. Bringe

6 Canola Oil: New Versions 92
Thomas G. Patterson

7 Sunflower Oil: From Mid Oleic, High Oleic, High Stearic to Low Saturate Versions 112
Larry W. Kleingartner

8 Performance Trials Using Trait Modified Oils 127
Roman Przybylski

9 Performance and Formulation of Trait Modified Oils in Bakery Shortenings 145
Gary R. List, Dilip K. Nakhasi, Tom Tiffany, and Frank Orthoefer

10 Trait Modified Oils in Food Service Applications 156
Don Banks

11 Omega 3 Oils and Blends 168
Ernesto M. Hernandez

12 New Users Viewpoint 197
Gary R. List and Frank Orthoefer

13 Modified Composition Oils for Food and Nonfood Applications 213
Monoj K. Gupta

Index 000

TraitModified Oils in Foods

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    £136.76

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    A Hardback by Frank T. Orthoefer, Gary R. List

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      View other formats and editions of TraitModified Oils in Foods by Frank T. Orthoefer

      Publisher: John Wiley and Sons Ltd
      Publication Date: 24/07/2015
      ISBN13: 9780813808727, 978-0813808727
      ISBN10: 0813808723

      Description

      Book Synopsis
      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 publ

      Table of Contents

      Contributors ix

      1 Introduction 1
      Frank Orthoefer and Gary R. List

      2 Overview of Trait Modified Oils 12
      Richard F. Wilson

      3 A Survey of the Composition and Functional Characteristics of Trait Modified Oils 33
      Gary R. List and Frank Orthoefer

      4 Development of Trait Modified Soybean Oil 58
      Joseph W. Burton

      5 Applications of Trait Enhanced Soybean Oils 70
      Richard S. Wilkes and Neal A. Bringe

      6 Canola Oil: New Versions 92
      Thomas G. Patterson

      7 Sunflower Oil: From Mid Oleic, High Oleic, High Stearic to Low Saturate Versions 112
      Larry W. Kleingartner

      8 Performance Trials Using Trait Modified Oils 127
      Roman Przybylski

      9 Performance and Formulation of Trait Modified Oils in Bakery Shortenings 145
      Gary R. List, Dilip K. Nakhasi, Tom Tiffany, and Frank Orthoefer

      10 Trait Modified Oils in Food Service Applications 156
      Don Banks

      11 Omega 3 Oils and Blends 168
      Ernesto M. Hernandez

      12 New Users Viewpoint 197
      Gary R. List and Frank Orthoefer

      13 Modified Composition Oils for Food and Nonfood Applications 213
      Monoj K. Gupta

      Index 000

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