Abstract
Oils and fats are a key component of our daily diet. As consumers’ understanding of the impact of fats on health and wellness increases, the focus is shifting from how much fat is consumed to what kinds of fats are consumed. The food industry around the world is catching up to this new market dynamics. Industry is switching from fats high in trans and saturated fats and moving toward a new generation of specialty oils that are functional, healthier, more economical, and are becoming more and more available. The high oleic varieties of rapeseed, sunflower, and soybean oils provide the needed oxidative stability and functionality without the need for hydrogenation.
Published Version
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