Description
Tom Tiffany, ADM Oils. Presented at the 2015 conference
With recent demand for lower-trans and non-partially hydrogenated (pho) oils and fats, high-stability oils are being used to create value-added products, which help users of edible oils address concerns for nutrition, functionality and oxidative stability. Much work has taken place since the 1970s to develop oilseeds with trait enhancements to produce fatty acid profiles that reduce saturates and improve oxidative stability.
