|
A light, bland and odorless vegetable oil.
Safflower Oil provides very high
levels of polyunsaturated fatty acids and is well
suited for use in salad dressing applications as
well as other food applications.
|
|
DESCRIPTIVE DATA
|
|
|
Appearance
|
Clear and brilliant
|
|
Color (5 1/4" Lovibond Scale)
|
9 Yellow / 1.2 Red (Typical)
|
|
5 1/2 Hour Cold Test at 0° C
|
Passes
|
|
QUANTITATIVE DATA
|
|
|
% FFA (as Oleic)
|
0.05 (Max.)
|
|
Iodine Value (Wijs)
|
139 - 142
|
|
Oxidative Stability Index (hours at 110° C)
|
4.25 (Typical)
|
|
Peroxide Value at time of shipment (meq/kg)
|
0.5 (Max)
|
|
Refractive Index at 40° C
|
1.4681 - 1.4685
|
|
Saponification Value
|
189
|
|
Specific Gravity at 25°/25° C
|
0.92071
|
|
|
|
|
|
Smoke Point
|
|
465 - 470° F
|
|
Flash Point
|
|
650 - 655° F
|
|
Fire Point
|
|
690 - 695° F
|
|
TYPICAL FATTY ACID COMPOSITION (%)
|
|
|
C14
|
Myristic
|
0.1
|
|
C16
|
Palmitic
|
6.8 - 7.5
|
|
C16:1
|
Palmitoleic
|
0.1 - 0.2
|
|
C18
|
Stearic
|
2.3 - 2.5
|
|
C18:1
|
Oleic
|
14.1 - 14.8
|
|
C18:2
|
Linoleic
|
73.5 - 74.6
|
|
C18:3
|
Linolenic
|
0 - 0.7
|
|
C20
|
Arachidic
|
0.3 - 0.5
|
|
C20:1
|
Eicosenoic
|
0.2 - 0.4
|
|
C22
|
Behenic
|
0.2 - 0.3
|
|
TOTAL SATURATED ACIDS
|
9.7 - 10.9
|
|
TOTAL MONO-UNSATURATED ACIDS
|
14.4 - 15.4
|
|
TOTAL POLYUNSATURATED ACIDS
|
73.5 - 75.3
|
