E.i. Dupont De Nemours and Company

Susan Knowlton

Anthony John Kinney

William Dean Hitz

Serge Rebouillat

Scott Anthony Sebastian

Richard Martin Broglie

John Russell Booth, Jr

Saverio Carl Falco

Janet Ann Rice

John D Everard

Charles T Blaisdell

Chok-Fun Chan Chui

Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of improved characteristics may include one or more of increased effective release, increased oxidative stability, increased OSI induction time, increased shelf life, increased smoke point, and a reduction in the increase in viscosity induced by oxidation or heat.

Lecithin derived from high-oleic soybeans

Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

Soy protein products having altered characteristics

Provided is a use of a vegetable oil high in monounsaturates as dielectric and heat-transfer fluid in a device for the generation, storage, conversion and/or distribution of electrical energy.

Dielectric heat-transfer fluid

Novel gene combinations resulting in novel lipid profiles of soybean seeds and oil extracted from such seeds are disclosed. Methods for making such combinations are also described. In addition, the oils of this invention are disclosed to be useful in the manufacture of margarine and spread products.

Gene combinations that alter the quality and functionality of soybean oil

Fractionation of high stearic soybean oils and their use for the production of edible oils and fat products suitable for confectionary and high stability applications is disclosed. High stearic soybean oils which do not contain trans fatty acid isomers, are used to produce fats useful for confectionary applications. In addition, high stearic, high oleic soybean oils having a decreased polyunsaturated fatty acid content are used to produce two products: fats with utility in confectionary applications and liquid, high stability oils.

Fat products from high stearic soybean oil and a method for the production thereof

A high oleic soybean oil having high oxidative stability is disclosed. This oil has an AOM induction time of greater than 50 hours. Oxidative stability is achieved without the need for hydrogenation or the addition of an antioxidant.

Soybean oil having high oxidative stability

There is provided a novel nucleic acid fragment for the overexpression of a high methionine seed storage protein in plants. This nucleic acid fragment is capable of transforming plants, particularly crop plants, to overexpress a corn seed storage protein in seeds or leaves. The invention is of significant interest for the nutritional improvement of sulfur amino acid-poor plants, such as corn and soybean. There is also provided chimeric genes, host cells, plants, seeds and microorganisms containing the nucleic acid fragment as well as methods for obtaining the overexpression of the seed storage protein in microorganisms.

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Elkton, MD, United States of America

Susan Knowlton