Submitted to: World Conference on Oilseed and Edible Oil Processing
Publication Type: Abstract Only
Publication Acceptance Date: 3/9/1997
Publication Date: N/A
Technical Abstract: Engineering oilseeds for modified fatty acid composition or other traits transgenically or by plant breeding is a reality today, offering tremendous potential as well as complications for the oil and food industries. The wide array of designer vegetable oils has evolved over the past 30 years; however, the most rapid progress has occurred in the last 10 years. Conventional breeding methods have produced high-stability oils such as low linolenic acid soybean and high oleic/low linolenic acid canola. Low linolenic acid canola and soybean oils; high oleic sunflower, safflower and canola oils are commercially available in the U.S. Oils with 50% or less of the saturated fat than in commodity soybean, canola, and sunflower oils are in commercial development. Other potential oils include high oleic corn and soybean, high palmitic and high stearic soybean, and low linolenic flax. Modified oilseed varieties have significant advantages such as providing a combination of low saturated fat and high stability in oil without hydrogenation. Oils modified to have low linolenic acid or high oleic acid have longer fry life and foods fried in these oils have longer shelf life than the corresponding unmodified or non-hydrogenated oil.