Current Status of High Oleic Seed Oils in Food Processing

Dietary trans fatty acids (TFA) from industrial partial hydrogenation continue to occupy the attention of health and regulatory authorities, prompting renewed recommendations and regulations around the world. Partial hydrogenation of liquid oils was widely used because it increases the oxidative stability and plasticity of vegetable oils. The development of high oleic (HO) oils appeared as an efficient and healthy strategy to replace partially...