OPW offers various qualities: high linoleic, high oleic, cold pressed, organic, conventional and refined grades for use in food, personal and health care as well as various technical applications.
USA, Mexico, Argentina, India, China Safflower oil is an ancient product which has roots in the Middle East as long back 3.000BC. In the past it was mainly the high (>75%) linoleic acid (highly poly-unsaturated) Safflower oil which was most commonly used (in dyes, paintings and textiles processing). The Latin name (Carthamus Tinctorius seed oil) as well as the German name (Färberdistelöl) refer to the coloring properties, which arise from the substances carthamin and iso-carthamin. Nowadays the most popular grade is the high oleic (highly monounsaturated) Safflower oil for cooking and used in dressings. Refined Safflower oil is excellent for sautéing, browning pan- and deep-frying because of its very high smoke point (in the range of 240°-250°C. All tri-glyceride oils rapidly deteriorate at elevated temperatures. When vegetable oils reach these temperature ranges they begins to smoke (hence “smoke point”), The main deterioration is in taste, odor and the formation of trans fatty acids which are broadly known to be carcinogenic which make the oil unsuitable for human consumption. High linoleic, refined Safflower oil is most similar to Linseed oil, where this high linoleic Safflower oil variety is particularly used in non-yellowing (white) paints and specialty (alkyd) resins for high end printing media. High oleic Safflower is most similar to Sunflower oil, however due to the high(er) level of unsaturated and polyunsatured fatty acids (even as high as 78%) Safflower oil is the more attractive proposition for a healthy diet, where it can contribute to lower cholesterol and has been known to show good properties in treating arteriosclerosis, leading to a reduction in the risk of stroke, heart attack and other heart diseases. These cardiovascular benefits of Safflower oil stem from the fatty acid profile: mono- and polyunsaturated fatty acids are commonly known to decrease the level of LDL (“bad” cholesterol) and increase the level of HDL (“good” cholesterol). Note: the relatively high HDL to total cholesterol reduces the risk of heart disease. Finally 100ml Safflower oil has a natural content of ~45mg of Vitamin E (which is 375% of the daily recommended intake). Outside the USA and Mexico Safflower oil is still relatively unknown. In Germany Safflower oil is known and can be bought in bottles in supermarkets. In other parts of Europe the oil is not stocked (yet). Harvest: Safflower is a relatively small, annually rotating crop with approximately 750.000tonnes of seeds grown worldwide which yield ~ 225.000 tonnes to 300.000 tonnes of oil (crush yield: ~30-40%). OPW has outstanding qualities on stock for sampling and supply.