Trait-Modified Oils in Foods Institute of Food Technologists Series

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

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.