Food Fats and Oils (2016)

This publication addresses many technical issues associated with fats and oils including their chemical composition and their role in the diet. It also includes information on nutritional aspects, physical factors, refining and reactions of fats and oils. The booklet is intended for use by physicians, food technologists, nutritionists and dieticians, as well as students and teachers, and it should be useful to all that want to know more about the composition and nutritive value of food fats and oils.

Download Food Fats and Oils Publication


Typical Smoke, Flash & Fire Points of Commercially Available Fats and Oils

“The values in this table represent typical smoke, flash and fire points for commercially available edible fats and oils. The values are based on a single test for each fat and oil source, thus they do not represent a statistically valid mean or indicate the range of values attributable to each of the source oils. Smoke, flash and fire points may vary within a source oil due to such factors as processing techniques and/or seasonal variations. In addition, there can be analyst subjectivity when using this test procedure (i.e. AOCS Cc 9a-48 method, Cleveland Open Cup). Therefore, to the extent practicable, ISEO recommends that individual companies conduct independent testing that accounts for such variability within source fats and oils unique to their business practices. Further, to the extent any company chooses to rely upon the accompanying data, ISEO strongly urges the employment of a prudent margin of safety below the ISEO test-based smoke, flash, and fire points.”

Download Smoke Flash and Fire Chart


Directory of the Members of the Institute of Shortening and Edible Oils

This directory includes all members of ISEO, including company names and addresses, contact information, and types of processing capabilities.

View Directory


Transportation Security Guidelines (2003)

This publication was prepared by the Food Industry Transportation Coalition for the benefit of member companies.

Download Transportation Security Guidelines Publication

Treatment of Wastewaters from Food Oil Processing Plants in Municipal Facilities

This publication contains information on food oil processing, municipal wastewater treatment facilities, control ordinances and analytical methods. It is useful to managers of processing plants that produce food oils, legal counsel who advise municipalities, individuals having responsibility for municipal wastewater treatment systems, federal and state regulatory personnel, and concerned citizens.

Download Treatment of Wastewaters Publication

Allergenicity of Edible Oils

Food allergies are caused by proteins in food. These naturally- occurring proteins are referred to as allergens, and the vast majority of them are resistant to heat and digestion. While there are tens of thousands of proteins in any one food, only a few are allergenic. The mechanism by which food allergies are initiated is through the action of specific antibodies. These antibodies are part of the body’s defense system and their role is to attack "foreign" substances encountered in the bloodstream. In food allergic individuals these antibodies attack the protein components of certain foods, resulting in allergic reactions.

Download Allergenicity of Edible Oils White Paper

Trans Fat Alternatives
Nutritional, Functional and Economic Challenges

Trans fat is principally formed when vegetable oils are processed to make them more solid or more stable. This process is called hydrogenation and is performed to increase the quality of many foods. Partially hydrogenated vegetable oils protect against rancidity thus preserving freshness and extending the shelf life of foods containing them. Hydrogenation is also used to convert liquid oil into solid form providing the attributes of texture and eating quality desired by consumers in fried, baked or processed foods.

Download Trans Fat Alternatives White Paper


The dramatic rise in obesity rates among adults and children over the past two decades has become a major public health concern since obesity is linked to several chronic diseases including heart disease, Type II diabetes and elevated cholesterol. The Institute of Shortening and Edible Oils (ISEO) recognizes that obesity is a complex issue requiring comprehensive solutions including the strategies of altered eating habits, increased physical exercise, public health education programs, expanded nutrition research, improved communications efforts and new government/industry partnerships.

Download Obesity White Paper

You need Acrobat Reader to view the publications, If you do not have it, you can get it by clicking here

Get Acrobat Reader

Copyright 2010 Institute of Shortening and Edible Oils