1, nutritional value

Safflower seed oil contains 6% saturated fatty acids, 21% oleic acid, linoleic acid 73%. Because its main component is linoleic acid, is the highest linoleic acid in food oil oil, so the nutritional value is particularly high, and can play a role in preventing human serum cholesterol deposition in the blood vessel wall, prevention and treatment of atherosclerosis and cardiovascular disease health care effect.

In the pharmaceutical industry, safflower seed oil can be used to manufacture "Yishuning" and other drugs to prevent and control cardiovascular disease, hypertension, cirrhosis and other diseases. In addition, safflower seed oil also contains a large number of vitamin E, gluten, sterols and other medicinal ingredients, so it is known as the emerging "health oil", "health and nutritional oil".

2, features

Safflower oil has a particularly high frost resistance, stable flavor and bright color and other characteristics, can be used to modulate the food sauce, French seasoning, frozen desserts, fat-added milk (skimming the cream to join the milk of vegetable oils), re-manufactured milk and imitation of yogurt, etc., and is particularly suitable for low-temperature need to maintain the stability of the food and flavor, such as margarine, emulsification, cake and bread shortening. It is especially suitable for foods that need to maintain stability and flavor at low temperatures, such as margarine, emulsified cake and bread shortening.

In the case of multi-component composite foods, safflower oil facilitates the molding of the finished product over a wide range of temperatures. In addition, safflower oil and monoglycerides produced from it are used in cream and butter spreads to overcome the crackability of laminating butter and improve the emulsification properties of edible solid fats.