High Oleic Oils: Development, properties, and uses

A comprehensive course on the development, properties, and uses of high oleic oils

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On-demand access includes access to recordings, slides, and course materials for 30 days.

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High Oleic Oils Course Summary

Based on the industry-leading book by the same title, this online high oleic oils course will address practical applications of this dynamic category of fats and oils that are essentially replacing partially hydrogenated oils (PHOs) in various food and nonfood uses.

The course provides an overview of several common types of high oleic oils, their composition, nutritional value, and applications in consumer and industrial products. Course participants can also purchase the High Oleic Oils: Development, Properties and Uses eBook at a 50% discount as part of their course registration.

Registration includes access to recordings, slides, and course materials for 30 days. View the course outline and learn more about the instructors below.

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Course Outline

The Need for High Oleic Oils

Mark Matlock, ADM, USA

Oxidative stability is a key functional requirement of fats and oils when used during frying or providing flavor stability through the shelf life of products. For many years, this functionality was provided by animal fats such as tallow and lard. Eventually, however, the medical and nutrition research communities discovered the link between cholesterol consumption and cardiovascular disease. As these findings gained wide acceptance, blood serum levels were accepted as an indicator of heart attack risk. Saturated fats were also shown to raise serum cholesterol levels.

This led to a widespread change in western diets that replaced animal fats that contained both cholesterol and saturated fats with partially hydrogenated fats. These new fats were high in trans fats that were not saturated yet were solid at room temperature and did not contain cholesterol because of their vegetable origin. At the time, partially hydrogenated fats were considered an ideal replacement for both animal fats and saturated fats like palm oil.

Later it was discovered that trans fats, although unsaturated, did raise LDL cholesterol and could possibly lead to heart disease. This finding led to the FDA mandating a trans-fat labeling requirement in 2006 and, ultimately in 2016, a ban on the process of partial hydrogenation which produced trans fats. Both events created a need for vegetable oils with oxidative stability to take the place of animal fats and partially hydrogenated fats.

This presentation will explore this history in greater detail and demonstrate how the characteristics of oleic acid – in terms of both nutritional and oxidative requirements – are driving increased demand for high oleic oils.

Naturally Occurring High Oleic Oils

Dharma Kodali, Bioproducts and Biosystems Engineering, University of Minnesota, USA
Lucas Stolp, Bioproducts and Biosystems Engineering, University of Minnesota, USA

Since the start of this century public and commercial interest in high oleic oils for both food and industrial applications has increased exponentially due to trans-fat regulations, health and nutritional concerns, and functional benefits. The fatty acid content of high oleic oils with high mono unsaturates, low saturates, and low polyunsaturates offer excellent oxidative stability and low-temperature fluidity. These are necessary functional properties for many applications.

In this presentation three naturally occurring high oleic oils—avocado, macadamia, and olive oils, with greater emphasis on olive oil –will be covered. Various aspects of these oils, their origin, production, oil processing technologies, yield, properties, major and minor constituents, their use, and health and nutritional benefits are described.

High Oleic Rice Bran Oil

Xuebing Xu, Wilmar Global Research and Development Center, China

This presentation will focus on the nutritional value and health implications of rice bran oil. Rice bran oil is produced from rice bran, a byproduct of rice milling. The paddy rice in the dry base contains around 8-10% rice bran, whereas the rice bran contains 10-16% rice bran oil. Global production of rice bran oil is estimated at around 2 million metric tons annually, for now, accounting for only a quarter of the potential resources. More space can be explored to feed the global supply chain.

Rice bran oil contains 40-45% oleic acid and 30-35% linoleic acid with only 1-2% linolenic acid. The oil contains high content of bioactive micronutrients including oryzanol (up to 2%), phytosterols (up to 1.3%), squalene (up to 0.7%), and a significant amount of tocopherols and tocotrienols. This creates nutritional value and health functionalities covering hypolipidemic effect, antidiabetic effect, anticancer effect, effect on menopause and dementia, etc. Those minor components also offer antioxidative effects in frying etc. Due to the above characteristics, the oil has been widely used in cooking, frying, and even functional food applications or pharmaceutical applications.

High Oleic Sunflower Oil

Nurhan Dunford, Department of Biosystems and Agricultural Engineering and Robert M. Kerr Food and Agricultural Product Center, Oklahoma State University, USA

This presentation will focus on the latest advancements in high oleic sunflower seed development and agronomy and recent information on oil properties, quality, and applications. Thermal and oxidative stability of the high oleic sunflower seed oil will also be highlighted. A brief historical overview of the companies involved in high oleic sunflower seed development and marketing will also be presented in this presentation. Although high oleic sunflower oil is mostly used in food applications because of its premium quality and high stability, other potential applications of the oil in industrial products will also be discussed.

Nutrition and Health Aspects of High Oleic Oils

Terrence Riley, Nutritional Sciences, Penn State University, USA

An in-depth discussion of the health benefits of high oleic oils with a focus on biomarkers associated with cardiovascular health. This talk will include an overview of clinical trials that compare the beneficial effects of various high oleic oils with common fats and oils, which underly the health claims on food labels. Health benefits associated with oleic acid metabolites and issues associated with deep frying with polyunsaturated fatty acids will also be reviewed. Then we will take a broader look at how higher intakes of high oleic oils may impact disease outcomes and how these benefits may inform future directions for the industry.

High Oleic Safflower Oil

Mike Honeychurch, GO Resources, Australia

This presentation will discuss the development of the super high (92%) oleic safflower variety and the properties and uses of the oil derived from its seeds. Topics covered will include the technology that allowed the safflower variety to be developed without any yield drag and a discussion about the versatility of safflower — how it can be grown under more varied environmental conditions than other high oleic oilseed crops.

The thermal and oxidative stability of super high oleic safflower oil — the highest oxidative stability of any oilseed derived oil — will also be highlighted. Super high oleic safflower oil has been produced commercially for 3 years and has found usage in both food and industrial segments. In the discussion about food applications, the natural levels of tocopherols and plant sterols will be covered as well as comparative frying studies. In the discussion about industrial usage, some examples of commercial usage in biobased lubricants, greases, and transformer oils will be given.

High Oleic Canola Oil

Michael Eskin, Food and Human Nutritional Sciences, University of Manitoba; Production and Innovation, Canola Council of Canada, Canada

This presentation includes a brief history of the development of canola from rapeseed. The composition of canola oil was unique as it was very low in saturated fatty acids, very high in oleic acid (C18:1), but still contained substantial levels of the essential fatty acids, linoleic (C18:2) and linolenic acid (C18:3). The ratio of 2:1 between linoleic acid (20%) and linolenic acid (8.5-10.5%) made canola oil unique among the edible oils including soybean, corn, and sunflower oils.

From a nutritional perspective, canola oil was soon recognized as heart healthy, but the high level of linolenic acid rendered it more susceptible to oxidation. Breeders soon developed low linolenic acid canola varieties with under 4% linolenic acid and slightly higher levels of oleic and linoleic acids. These oils could be considered the precursors of high oleic canola oil.

The development of high oleic canola oils was a response to an urgent call for an oil capable of replacing hydrogenated oils used extensively by food manufacturers and in the food service industry. The formation of trans fatty acids in hydrogenated oils rendered these oils a health hazard, and they were no longer permitted for use in foods. The new high oleic acid canola oils have successfully replaced hydrogenated oils as their high frying performance was achieved by limiting linolenic acid to around 3.5% and controlling linoleic acid to within 20-24%. This ensured optimum fried food development while minimizing oxidation and off-flavors.

New developments in high oleic oils include a further reduction in saturated fatty acids and the introduction of DHA. The emerging nutritional benefits of high oleic canola oils are their ability to decrease central obesity and improve cardiometabolic health.

High Oleic Soybean Oil

Susan Knowlton, North American High Stability Oils Group, Corteva Agriscience, USA
Tom Tiffany, ADM, USA

High oleic soybeans are the most recent addition as source crops to produce high oleic oils following earlier introductions of both high oleic sunflower and high oleic canola. Today, there are several different source genetics for the soybean trait including non-GMO and varieties created using GMO technology. These oils are some of the most stable oils in the market because of the combination of low polyunsaturates coupled with a superior tocopherol profile. High oleic soybean oil is used in both food manufacturing and food service as well as the growing industrial market. The oil can be blended or used as a straight liquid in addition to solid fat applications when interesterified with a hard stock. In this presentation properties of the oil and interesterified products along with performance in various applications will be discussed.

Frying With High Oleic Oils

Rick Della Porta, Measurement Sciences, PepsiCo GLobal R&D, USA

This presentation will discuss the properties of high oleic oils and the advantages of frying with them. How they are used, analyses, how to monitor the life and quality of the oil, and how they compare with PHOs, polyunsaturated oils, and even animal fats/blends in terms of performance and health will also be covered, along with a discussion of flavor issues, stability, and shelf-life. Comparative information will also be provided.

Baking With High Oleic Shortenings

Joshua Tuinstra, Stratas Foods, USA

This course will begin with a short discussion of the interesterification process and how high oleic oils are interesterified with fully hydrogenated oils to produce IE shortenings. In addition, performance data comparing IE shortenings with PHO shortenings will be provided and will cover insights on all aspects of baking (cakes, cookies, puff pastry, icings) as well as performance data.

Industrial uses of High Oleic Oils

Richard Heggs, OmniTech International LLC, USA

High oleic oils are gaining in popularity for a multitude of food uses mainly because of their greatly enhanced thermal and oxidative stability. These attributes have also found utility in a number of industrial applications including lubricants, paints and coatings, and many others. This presentation will outline the various types of high oleic oils available in the market as well as introduce many industrial uses both currently existing and being developed for use soon.

A Look into The Future

Richard Galloway, QUALISOY, USA

Much of the food demand for high oleic oils results from actions taken by the FDA and other such organizations internationally to essentially ban industrially produced trans-fatty acids from food products. Replacing these fatty acids required similar functioning vegetable oils without hydrogenation. One such replacement is oil naturally high in oleic fatty acid. Much of this segment looks at the previous uses of partially hydrogenated oils and analyzes their current and potential replacements. These uses are quantified, and estimates will be presented about the volumes that might be expected and under what circumstances this demand might materialize.

Learning Objectives

  • Gain transgenic insights as well as an overview of new state-of-the-art and future development technologies in high oleic oils
  • Understand high oleic oils’ nutritional and compositional advantages over PHOs and lower oleic oils
  • Differentiate types of high oleic oils and their use in producing a range of frying oils, increased shelf-life foods, functional shortenings, and hard fats


Registration includes access to recordings, slides, and course materials for 30 days. 

One registration provides you with individual entry with one computer/phone login at a single site.

Buy together and save! Receive 50% off the eBook list price when purchased with your course registration.

Registration with the eBook High Oleic Oils: Development, properties, and uses:

  • Non-Members: $649
  • AOCS Members: $579
  • AOCS Student Members: $269

Registration for the course only (the eBook is not included):

  • Non-Members: $549
  • AOCS Members: $479
  • AOCS Student Members: $169

Contact Karen Kesler at Karen.Kesler@aocs.org to register with the eBook.

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About the Instructors

Organizer: Frank Flider

Frank Flider is a consultant focused on technical, marketing, and business development aspects of the oilseeds and agricultural biotechnology industries, with particular emphasis on high oleic soybean oils and commercial soybean oil. He has over 40 years of marketing, operations, and research experience in biotechnology, food ingredients, specialty chemicals, phospholipids, industrial oils, and edible oils.

Flider has been consulting with the United Soybean Board since 1996. He designed, developed, and managed USB’s functionality research program for high oleic soybean oil and high oleic soybean shortening and has published a number of articles and papers on this topic.

As VP of Business Development for Arcadia Biosciences, he developed and managed their GLA safflower oil program from gene licensing through research, product development, processing, and commercialization.

Prior to joining Arcadia Biosciences, he was a principal in the Rockridge Group, a consultancy focused on the agricultural biotechnology and oilseeds industries. Before forming Rockridge, Flider was general manager of Calgene Chemical, where he helped establish Calgene’s strategic direction for their genetically modified oils, which included laurate canola, low saturate canola, high erucic rapeseed, medium chain canola and long chain wax esters from canola.

Prior to joining Calgene, Flider served as executive director for the Jojoba Marketing Cooperative. He was also product manager and general manager for Riceland Foods' Soy Specialties Division, and a research chemist for A.E. Staley and Central Soya.

Flider holds a B.S. in Chemistry (with honors) from Elmhurst College and a certificate of business administration from the University of Illinois at Chicago. He is an active member of the American Oils Chemists' Society, where he sits on the editorial board of AOCS’s INFORM journal and the Journal of the American Oil Chemists Society. He is also a member of the Institute of Food Technologists. He is the author of numerous technical papers and commercial articles and holds three U.S. patents. Most recently, Flider served as editor for High Oleic Oils: Development, Properties and Uses, published in 2021 by AOCS Press.

Nurhan Turgut Dunford

Nurhan Dunford, Department of Biosystems and Agricultural Engineering, and Robert M. Kerr Food and Agricultural Product Center, Oklahoma State University, USA

Dr. Dunford has worked as an engineer and scientist in various positions in Europe, Canada, and the United States. In her current position at Oklahoma State University, in the Department of Biosystems and Agricultural Engineering Department, Dr. Dunford has teaching, research, and extension responsibilities. She is also on staff at the Robert M. Kerr Food & Agricultural Products Center as the oil/oilseed specialist.

Dr. Dunford’s research program at Oklahoma State University focuses on the water-food-energy nexus. The main objective of the program is the enhancement of the nutritional and economic value of plant-based materials through innovative processing while conserving water and reducing the impact of processing on the environment. Her expertise areas include oil/oilseed processing and quality; biofuels; biological wastewater treatment; functional foods/nutraceuticals; effect of processing on phytonutrients; recovery of biologically active, health benefits, and high-value components from agricultural materials; and value-added processing of industry waste streams and by-products using environmentally benign techniques.

Dr. Dunford works very closely with many industrial clients and provides technical support and consulting services. She is a Fellow of the American Oil Chemists’ Society (AOCS).

N.A. Michael Eskin

Michael Eskin, Food and Human Nutritional Sciences, University of Manitoba; Production and Innovation, Canola Council of Canada, Canada

Michael Eskin, a former Chair and Associate Dean, is in his 54th year as a Professor in the Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Canada. He has done extensive research on edible oils and was involved in the development of canola oil. His research on food lipids, food carbohydrates, food phenolics, and Fetal Alcohol Spectrum Disorder, involves the interaction between food chemistry, nutrition, and human health.

Michael has published over 150 research papers, 70 chapters, and 17 books, including the third edition of his well-known textbook Biochemistry of Foods. He is the recipient of the IFT Stephen S. Chang Award, the Supelco AOCS Research Award, the AOCS Stephen S. Chang Award, the Alton S. Bailey Medal, Herbert J. Dutton Award, and the Timothy Mounts Award by the American Oil Chemists’ Society (AOCS).

In 2016, he received the Order of Canada and in 2021 the Order of Manitoba, for his pioneering research that led to the success of the Canadian canola oil industry. He was also elected Fellow of the Royal Society of Canada in 2021. In 2017, Dr. Eskin was voted by the student body of the Faculty of Agricultural and Food Sciences as Professor of the Year. This year he is the recipient of the 2022 IFT Lifetime Achievement Award in honor of Nicolas Appert. He is a Fellow of IFT, AOCS, the Canadian Institute of Food Science and Technology, and the Institute of Food Science and Technology in the UK. He sits on the editorial boards of several international food and nutrition journals and on the Advances in Food and Nutrition Research Board. He is also well known for his lipid raps, used in universities around the world.

Richard Galloway

Richard Galloway, QUALISOY, USA

After a 25-year career in oilseed processing and vegetable oil refining, Richard began a second career providing specialized consulting services to domestic and foreign agricultural processing, vegetable oil refining, biodiesel and grain handling industries, and organizations and businesses that support these industries. Among his work was lead consultant to QUALISOY, a USB-funded and directed organization of representatives of the soybean value chain. Within this organization, much of the background for the analysis utilized in the 'Market Demand and Outlook' chapter of the High Oleic Oils: Development, Properties and Uses book was pioneered. Today, Richard focuses on assisting the food industry, the edible oil refining industry, and related businesses in finding frying oils, bakery shortenings, and other high stability edible oils to replace partially hydrogenated oil and food ingredients high in saturated fat.

Richard Heggs

Richard Heggs, OmniTech International LLC, USA

Mr. Heggs has been employed by OmniTech International for the last 5 years as the Director of Business Development working as the primary point of contact with Smith Bucklin and the United Soybean Board. Prior to joining OmniTech, Mr. Heggs was the owner and founder of his consulting firm The Material Solution LLC. For the majority of his 40-year career, Mr. Heggs worked for Battelle Memorial Institute the world’s largest independent contract research organization in a variety of roles. These roles have included individual researcher, group leader, department manager, and business development and marketing. Mr. Heggs has extensive experience in biobased materials in the specialty chemical, fillers, reinforcements, rubber and polymer industry.

Mike Honeychurch

Mike Honeychurch

Mike Honeychurch joined GO Resources as its business development manager in 2017. His responsibilities include managing the production of super high oleic safflower oil, market development for the super high oleic oil, and meal sales. Mike obtained a PhD in chemistry in the 90s and an MBA shortly after and has extensive experience in both commercial and academic chemical industries.

Susan Knowlton

Susan Knowlton, North American High Stability Oils Group, Corteva Agriscience, USA

Susan is a Senior Research Manager with Corteva™ Agriscience and the technical lead on the North America Oils team responsible for commercial development of high oleic oils. Susan has worked on soy oil and protein functionality for over 25 years and has been the driving force in successfully bringing Plenish® high oleic soybean oil to the market. Susan joined DuPont in 1982 as a research scientist and has enjoyed a diverse set of professional and managerial positions within the company’s agriculture research organizations.

Throughout her career, she has championed the soy ‘output traits’ programs which seek to tailor crop compositions to improve the nutrition and functionality of food ingredients for consumers and food manufacturers. Susan has well over 20 published articles in scientific journals and books, speaks regularly at both national and international conferences, and is an inventor on six patents on high oleic soybean oil.

Dharma Kodali

Dharma Kodali, Bioproducts and Biosystems Engineering, University of Minnesota, USA

Dr. Dharma R. Kodali has more than 40 years of research and teaching experience in academia and industry and is currently an Adjunct Professor in Bioproducts and Biosystems Engineering at the University of Minnesota. Dr. Kodali authored and co-authored over 75 publications and book chapters and edited two books on trans fats. He is an inventor/co-inventor on 30 patents. His accomplishments include Cargill’s Chairman’s Innovation Award (2001), the American Chemical Society’s Industrial Innovation Award (2002) and the American Oil Chemists’ Society (AOCS) T.L. Mounts Award (2003), Alton E. Bailey Award (2017), and Stephen S. Chang Award (2020). He is an elected Fellow of the American Institute of Chemists (2004) and an AOCS Fellow (2010). He has served in AOCS in various capacities for over 40 years.

Mark Matlock

Mark Matlock, ADM, USA

Mark Matlock joined ADM in 1980, where he developed an analytical instrument to measure vegetable oil stability index (OSI) that is widely used today. He has conducted enzymatic research leading to new soy protein ingredients and managed research that led to trans-free fats via an enzymatic interesterification technology. Mark Matlock is a past president of the American Oil Chemists’ Society (AOCS) and an AOCS Fellow. He retired from ADM in 2019 as the Sr. Vice President of Food Research.

Rick Della Porta

Rick Della Porta, Measurement Sciences, PepsiCo GLobal R&D, USA

As the key resource for PepsiCo/Frito-Lay on Fats and Oils research, Rick has a long history of working with new methods for lipid research. His research includes chemical and physical analysis of lipids from seed to refined oil, application to oil analysis in finished food, and development of test methodologies for rapid analysis for the Quality Control points in manufacturing. He has done work on the correlation of oil properties to shelf-life performance and consumer response, to drive better stability and higher preference scores. His corollary work includes lipid-soluble component analysis, with emphasis on flavor and nutritional applications and implications.

Terrence Riley

Terrence Riley, Nutritional Sciences, Penn State University, USA

Terrence Riley is a doctoral candidate at The Pennsylvania State University and a Registered Dietitian. He completed the RD internship at Penn State’s Hershey Medical Center in 2019 with additional experience in clinical nutrition research and medical nutrition therapy for conditions of kidney and cardiovascular diseases. His graduate research focuses on the dietary impacts of biomarkers associated with chronic diseases. He is conducting a clinical trial examining the effects of nighttime snacking on fasting blood sugar, markers of cardiovascular disease (CVD), and the microbiome in individuals with prediabetes.

Additionally, he is the lead investigator on projects examining lipoprotein(a), a novel marker of CVD, and its relationship to lipid signaling and dietary changes. He has collaborated with researchers nationally and internationally on projects including textbook chapters on diet and CVD, diet quality in Brazilians after myocardial infarction, and physical and mental factors associated with Mediterranean diet adherence in students and faculty at the University of Grenada, Spain. Additional projects largely involve strengthening and developing nutrition recommendations in diet and disease.

Lucas Stolp

Lucas Stolp, Bioproducts and Biosystems Engineering, University of Minnesota, USA

Lucas Stolp is a researcher and instructor in the department of Bioproducts and Biosystems Engineering at the University of Minnesota. He teaches bio-renewable resources and several lab courses. His research interests include the development of bio-plasticizers from natural oils to replace petroleum-derived phthalates and the role of endophytic bacteria in promoting plant growth. He published 10 papers in peer-reviewed journals and has three patents. He has been a member of AOCS for over eight years and received the Industrial Oil Products Division Outstanding Student Award in 2018 as well as the department Outstanding Civil Service Award in 2014.

Tom Tiffany

Tom Tiffany, ADM, USA

Tom Tiffany is currently Director of Lipid Science and Applications for ADM. Tom has been with ADM for 30 years and has supported ADM Oils in various roles. Tom received a B.S. in Biology/Geography from Illinois State University, and a M.S. in Food Science from the University of Illinois.

Joshua Tuinstra

Joshua Tuinstra, Stratas Foods, Bartlett, TN USA

Joshua Tuinstra received his BS in Chemistry from Michigan State University and his BS in Biology from Western Michigan University. Joshua previously worked with ingredients as a research scientist at Kalsec, Inc. with patents in xanthophyll, antioxidant, and modified hop extract applications. Joshua currently works as the Director of R&D at Stratas Foods LLC, overseeing innovation and product development. Stratas Foods is the largest packaged oil company in North America, supplying the manufacturing, food service, and private label retail sectors for shortenings, margarines, oils, mayonnaise and dressings.

Xuebing Xu

Xuebing Xu

Xuebing Xu, Chief Scientist of Wilmar China/Yihai Kerry; PhD from the Technical University of Denmark; former professor in Aarhus University, Denmark; the first president of the International Association of Rice Bran Oil; the co-editor of the book on Rice Bran and Rice Bran Oil: Chemistry, Processing and Utilization (AOCS Press, 2019); the guest editor for the special issue on Rice bran: a potential resource for human consumption in Science and Technology of Cereals, Oils and Foods (volume 29, pages C5-C48, 2021). Selected awards received are AOCS Fellow, Chang Award from AOCS, European Lipid Technology Award from EuroFedLipids, International Award for Rice Bran Oil Research from IARBO, Distinguished Researcher from CCOA, etc.

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