Newer developments within oils and fats

During the past decade, biotechnology has been extensively applied to oilseed crops often to modify the fatty acid profiles of the oil. However, it has not always been possible to control overall processing economics successfully. Nowadays, modem recipe engineering research in most countries allows fully acceptable blends with proper fatty acid composition to be generated, thus making it unnecessary to confine consumption to those pure oils that have limited acceptability due to reasons of palatability, local food habits or composition of fatty acids. 

The current understanding of fat stabilization with anti-oxidants helps us to develop stable blended oil containing all essential and diverse types 

A search (Princen, 1989) for new oilseed crops with more advantageous oil composition has led to the development of excellent candidates which are now commercially accepted. Among these are Crambe, Limanthes, Veronica, Sapium and Simmondsia. Other crops are at a much lower stage of development but also have excellent potential. These include Cuphea, Foeniculum, Stokesian, Lesquerella and Lunaria. An effective crop evolution usually takes more than a decade. 

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