Trait-Modified Oils in Foods

Dr. Frank Orthoefer has a PhD in food science from the Michigan State University. With 35 years of research experience with major food companies, and multiple international work experience within food processing, Dr. Orthoefer is an expert in edible oils. He has worked extensively in the applications of food oils with processors and formulators of foods. He is an active member of the Institute of Food Technologists and the American Oil Chemists? Society (served as technical chair of multiple sessions) and is an AOCS Fellow. Dr. Orthoefer has published over 200 publications and presentations. He has 18 patents. Dr. Gary R. List is Adjunct Professor of Food Science and Human Nutrition at the University of Illinois, USA. He was a research chemist at The Northern Regional Research Laboratory Peoria Illinois from 1963 until his retirement in 2007. Dr. List is an authority on edible oils and oilseed processing. In his retirement he serves as a consultant to the food industry. He is an active member of the American Oil Chemists Society, the Institute of Food Technology, Euro Fed lipids, and The American Chemical Society. He serves on the editorial boards of many national/international journals. He is a Fellow in six societies including AOCS, IFT and AGFD (ACS). Dr. List has published 365 publications, abstracts, book chapters and proceedings, and has made 160 presentations many of which have been invited as a plenary lecturer.

• Contributors ix1 Introduction 1Frank Orthoefer and Gary R. List2 Overview of Trait Modified Oils 12Richard F. Wilson3 A Survey of the Composition and Functional Characteristics of Trait Modified Oils 33Gary R. List and Frank Orthoefer4 Development of Trait Modified Soybean Oil 58Joseph W. Burton5 Applications of Trait Enhanced Soybean Oils 70Richard S. Wilkes and Neal A. Bringe6 Canola Oil: New Versions 92Thomas G. Patterson7 Sunflower Oil: From Mid Oleic, High Oleic, High Stearic to Low Saturate Versions 112Larry W. Kleingartner8 Performance Trials Using Trait Modified Oils 127Roman Przybylski9 Performance and Formulation of Trait Modified Oils in Bakery Shortenings 145Gary R. List, Dilip K. Nakhasi, Tom Tiffany, and Frank Orthoefer10 Trait Modified Oils in Food Service Applications 156Don Banks11 Omega 3 Oils and Blends 168Ernesto M. Hernandez12 New Users Viewpoint 197Gary R. List and Frank Orthoefer13 Modified Composition Oils for Food and Nonfood Applications 213Monoj K. GuptaIndex 000