High Oleic Oils

Development, Properties, and Uses

Frank Flider
Elsevier S&T
298 pages
ISBN: 9780128229125
November 2021

This 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. The compositions of high oleic oils 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 their applications and advantages has been in high demand and short supply until now.