SummarySafflower oil was fractionated in a 200‐tube countercurrent distribution apparatus, and the oil was also fractionated after interesterification with C14‐labelled palmitic acid. The glyceride composition of the interesterified oil was similar to that of the natural oil. The glycerides were separated on the basis of both unsaturation and chain length of the constituent fatty acids, and the palmitoglycerides had only slightly higher partition coefficients than the oleoglycerides. The amounts of trilinolein, oleodilinolein, and palmitodilinolein found were similar to those calculated for a random distribution. Distribution of a mixture of safflower oil and olive oil showed that no mixing or randomization of triglycerides occurred during countercurrent distribution. It is concluded that fatty acids in safflower triglycerides are distributed in an essentially random pattern.