Submitted to: International Symposium on New Approaches to Functional Oils and Cereals
Publication Type: Review Article
Publication Acceptance Date: 11/4/1997
Publication Date: N/A
Technical Abstract: Early research conducted by the U.S. Department of Agriculture focused on solving the flavor problem of soybean oil. Studies reported in the 1940's and 1950's provided the oil processing industry with basic technical information needed to produce high quality edible products suitable for salad oils, frying fats, margarines and shortenings. New challenges such as energy conservation, pollution abatement, disposal of byproducts, alternative extraction solvents, new processing technologies, soybean deterioration during storage handling and shipment, and genetically modified oilseeds have occupied the attention of USDA scientists. The results of the these studies will be reviewed.