High‐oleic safflower oil. Stability and chemical modification

descriptionPublicationkeyboard_double_arrow_right Article 01 Apr 1967 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 44, pages 264-266 (issn: 0003-021X, eissn: 1558-9331,

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Authors: G, Fuller; M J, Diamond; T H, Applewhite;

doi: 10.1007/bf02639272

pmid: 6041386

High‐oleic safflower oil. Stability and chemical modification

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Abstract

AbstractHigh‐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.

Keywords

Chemistry, Chemical Phenomena, Fatty Acids, Essential, Oleic Acids, Cooking, Oxidation-Reduction

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