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Evaluation of safflowerseed oil in edible fat products
Author(s) -
Soltoft P.,
Dollear F. G.
Publication year - 1951
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02589705
Subject(s) - food science , edible oil , flavor , chemistry , composition (language) , art , literature
Summary Four varieties of safflowerseed grown in Nebraska and Colorado were examined with respect to the composition of the seed, hulls, extracted meal, and oil. The oil from one variety (Nebraska 852) was (A) refined, bleached, and deodorized; and (B) refined, bleached, hydrogenated, and deodorized. The liquid oil and the hardened fat were analyzed with respect to their fatty acid compositions and their stabilities to rancidity and flavor reversion were determined. All of the results indicate that safflowerseed oil is not as suitable for edible purposes as other domestically produced edible oils.