Edible oils from herbaceous crops

1 Typical compositions of oilseed unselected for lipid composition 

The sterols in oilseeds can exist as free sterols, sterol esters of fatty acids and sterol glycosides of sugars. The free sterols and their esters as well as the tocopherols accompany the oils during refining. Some of the sterols and tocopherols may be removed from the oil if it is deodorized, and the sterols and tocopherols are often recovered from the deodorizer distillate and used in pharmaceuticals and vitamin preparations, respectively. 

Kamel et al. (eds.), Technological Advances in Improved and Alternative Sources of Lipids Chapman Hall 1994 

References Salunkhe et al, 1992 2Sonntag, 1979 3Muller-Nulot, 1976 Langstraat, 

References Beiners and Gooding, 1970 Cherry, 1983 Herb and Martin, 1970 Salunkhe et al., 1992 Taira, 1985 Ackman, 1983 Korus and Mousetis, 1984 E1 Tinnay et al., 1976 Fatemi and Hammond, 1977 Campbell, 1983. 

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The introduction of a new kind of oilseed crop faces many of the same barriers as the introduction of a special variety of a standard oilseed crop, but there are other barriers as well. From the results reported in this chapter, it is obvious that standard herbaceous oilseed crops are, or soon will be, capable of producing almost any fatty acid composition of edible oilseed that may be desired. Thus, there will be no market niches for edible oil that can be filled by a new oil of unique composition. 

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