Safflower Oil

Also known as: Safflower seed oil

1. Main Components

Primarily composed of various fatty acid esters, mainly linoleic acid (trans,trans-9,13-octadecadienoic acid) esters (72%~81%).

It is liquid at 21~27°C, but if not winterized, it may contain trace amounts of wax, causing a cloudy appearance.

2. Production Method and Others

Produced from the seeds of the annual dicotyledonous Asteraceae plant safflower. First, cold-pressed using a continuous press to extract about 70% of the oil.

The residual meal is extracted with hexane to obtain crude oil. Then, degumming (adding warm water to hydrate phospholipids in the crude oil, followed by centrifugal separation), saponification (adding alkali to neutralize free fatty acids),

decolorization (using acid clay and activated carbon), and deodorization (maintaining the decolorized oil at about 250°C under vacuum, introducing steam to evaporate odor components and volatile oils along with the steam) are performed to obtain the final product.

About 80% of it is produced in Xinjiang, China. The kernel contains 30%~34% oil (the kernel accounts for about 44% of the seed weight).

3. Quality Standards

A. Clarity: Clear and transparent

B. Acid value: ≤1.0

C. Peroxide value: ≤0.15

D. Hydroxyl value: ≤20

E. Linoleic acid: ≥75%

F. Unsaturated fatty acids: ≥88%

G. Moisture and volatiles: ≤0.1%


5. Packaging

25KG/drum, 25KG/drum, 180KG/drum