Safflower seed oil contains 6% saturated fatty acid, 2 1% oleic acid and 73% linoleic acid. Because its main component is linoleic acid, linoleic acid is the highest content in edible oil, and its nutritional value is particularly high. It can play a medical and health care role in preventing human serum cholesterol from depositing on the blood vessel wall and preventing atherosclerosis and cardiovascular diseases.
In the pharmaceutical industry, safflower seed oil can be used to make drugs to prevent and treat cardiovascular diseases, hypertension, liver cirrhosis and other diseases, such as Yishouning. In addition, safflower seed oil also contains a large number of medicinal components such as vitamin E, oryzanol and sterol, so it is known as a new "healthy oil" and "healthy nutritional oil".
2. Features
Safflower oil has the characteristics of high frost resistance, stable fragrance and clear color, and can be used to prepare sauce, French seasoning, frozen dessert, buttermilk (skim milk with vegetable oil), processed milk, imitation yogurt and other foods. It is especially suitable for foods that need to maintain stability and flavor at low temperature, such as margarine, emulsified cake, bread shortening, etc.
In multi-component compound food, safflower oil is beneficial to keep the finished product in a wide temperature range. In addition, safflower oil and its monoglyceride are used in butter and butter-coated foods to overcome the brittleness of butter and improve the emulsifying performance of edible solid fat.