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High‐oleic safflower oil. Stability and chemical modification
Author(s) -
Fuller G.,
Diamond M. J.,
Applewhite T. H.
Publication year - 1967
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/bf02639272
Subject(s) - safflower oil , oleic acid , chemistry , edible oil , chemical stability , vegetable oil , organic chemistry , food science , olive oil , pulp and paper industry , chemical engineering , biochemistry , engineering
High‐oleic acid safflower oil has been shown to have high‐temperature oxidative stability comparable with that of hydrogenated vegetable oils. This stability, added to the ease of handling at low temperatures, should make the oil attractive as a commercial cooking oil. Epoxidation of the new safflower oil led to a product similar to epoxidized olive oil but lighter in color.