Organic Safflower Oil (Refined, High Oleic)
Our Safflower Oil is expeller pressed from the Organic Carthamus tinctorius seeds, then refined, bleached and deodorized. Refined Safflower Oil has a neutral, mild flavor and odor, which makes this oil highly suitable for a wide range of culinary dishes. Safflower Oil is a good source of essential fatty acids, primarily oleic. The oleic acid content of this oil is typically found at levels between 70% and 80%, which makes this oil more stable and resistant to oxidation (rancidity).
About Our Vegetable Oils
- We both manufacture and source only the finest quality products from highly regarded suppliers from all around the world, many of whom we’ve worked with for decades.
- Our In-house Quality Control Laboratory has experienced technicians to provide a complete and thorough product analysis of all of our vegetable oils.
A continuous feed method where the oil is squeezed from the raw vegetable material in a single step using friction and high pressure. The expeller pressed method can create some heat because of the high amounts of friction and added pressures involved, causing the material to heat up (usually around 120-200F). However, no supplemental heat is added in the process. Oils made with the expeller method are often still considered cold pressed and usually have a fairly undisturbed molecular state. Sometimes a cooling apparatus is also used to reduce the temperature and to protect certain nutritional properties of the oils being extracted. The expeller press process is typically used when additional pressure is required to extract the oil from the nut, seed, or fruit.
Refined oils are processed, typically have any potential impurities removed or filtered out (often using natural clays), including flash fluctuations in temperatures, and may have slightly less of their true, potent flavor and aroma. These oils tend to have a higher smoke point than unrefined oils, & are more commonly used for medium to high heat applications & culinary dishes. Refined oils are often used for body care products because of their less potent aroma and higher smoke point; and also for day-to-day cooking and higher heat culinary dishes such as stir frying or sautéing, as not to overpower the desired taste and aroma of the food itself.
Bleaching: This step is intended primarily to remove unwanted color from the oil, in addition to other undesirable materials such as sulfur compounds, trace metals, and soap. This is achieved by combining the oil with specific kinds of clay that have bleaching properties. (After bleaching, the media is removed.)
Deodorizing: Deodorizing is achieved by steaming the oils with extremely high temperatures in order to remove residual substances that may cause an unwanted taste or odor from the oil.
Vegetable oils are healthful and flavorful and provide many essential nutrients to the body, and they make a healthy and nourishing addition to body care products and a flavorful addition to culinary dishes and baked goods.
- This all-purpose cooking oil is perfect for high heat applications like sautéing, frying, stir-frying, and baking.
- It can be substituted for olive oil in many recipes, and used in marinades and salad dressings.
- Can also be used in baked goods instead of butter, margarine, or shortening.
- High oleic oils are also often used in packaged baked goods (packaged cakes, cookies, etc), as spray coating for cereal, crackers and dried fruit; and in non-dairy creamers.
- Used in numerous applications as an emollient, and is commonly found in body and skin care products like soaps, balms, creams, massage oils, and hair care products.