Oils, Edible: Safflower

Oils Edible Safflower Potassium Binoxalate Ammonium Chloride Salicylic Acid Ammonium Chloride Lead Acetate Potassium Binoxalate Sodium Silicofluoride Ammonium Carbonate Fluocilicic Acid P-Dichlorobenzene Ammonium Phosphate Sec-Butyl Acetate Sec-Butyl Alcohol Calcium Phosphate Selenium Trioxide Selenium Dioxide Selenium Dioxide Selenium Dioxide Selenium Trioxide Antimony Trioxide Calcium Hypochlorite Carbaryl Cyclohexanone Charcoal... 

Compound Name Arsenic Acid Asphalt Blend Stock Straight Run Residue Oils Edible Safflower Diphenylmethanediisocy anate (MDl)... 

Oils Edible, Safflower Chls Ediblel, Safflower Oxirane... 

Oils Edible Safflower Potassium Binoxalate Ammonium Chloride Salicylic Acid Ammonium Chloride Lead Acetate Potassium Binoxalate Sodium Silicofluoride Ammonium Carbonate Fluocilicic Acid P-Dichlorobenzene... 

Each year, the world consumes close to 120 million MT of edible fats and oils (14). Soybean oil is the leading oil that accounts for 30% of the world production of edible fats and oils. In 2003, it is closely followed by palm oil, whereas rapeseed oil ranked third has only one-third of the production tonnage of soybean oil. Sesame oil, with an annual production of 760,000 MT in 2003, is the twelfth largest vegetable oil produced in the world, higher in quantity than olive oil and safflower oil (13). The production of sesame oil increased 20% in the recent 10 years, it was 632,000 MT in 1992. China has almost doubled the production of sesame oil (from 142,000 to 210,000 MT), whereas India has decreased the production by 44% (from 236,000 to 131,000 MT) in the above period. Both China and India are the largest producers of sesame oil, together they account for nearly half of the total world production of sesame oil. Besides China and India, Myanmar, Sudan, and Japan are the top five sesame oil producers. 

Rapeseed (Brassica campestris) oil Safflower (Carthamus tinctorius) oil oil, edible pharmaceuticals Rice (Oryza sativa) bran oil oil, edible salad dressings Rapeseed (Brassica campestris) oil oil, edible salad oil blends Safflower (Carthamus tinctorius) oil oil, edible shortening Safflower (Carthamus tinctorius) oil oil, food... 

EDIBLE OIL. As commonly used, the term refers to any fatty oil obtained from the flesh or seeds of plants that is used primarily in foodstuffs (margarine, salad dressing, shortening, etc.). Among these are olive, safflower, cottonseed, coconut, peanut, soybean, and com oils, some of which may be hydrogenated to solid form. They vary in degree of... 

Cocoa Butter Substitute occurs as a white, waxy solid that is predominantly a mixture of triglycerides derived primarily from palm, safflower, sunflower, or coconut oils. The resulting products may be used directly or with cocoa butter in all proportions for the preparation of coatings. In contrast to many edible oils and hard butters, Cocoa Butter Substitute has an abrupt melting range, changing from a rather firm, plastic solid below 32° to a liquid at about 33.8° to 35.5°. 

Oleic safflower oU displays most of the same characteristics as the linoleic type, except for its fatty acid structure (see Table 2). It has been noted that a blend of linoleic and oleic edible oUs would improve the dietary value of commercial safflower oil (83). Blends of this type began to be marketed in Japan in 1990 and appear to be achieving good acceptance by the public. 

Two sellers dominate the U.S. grocery market for all safflower-edible products, although a number of other companies produce small quantities for health food venues. Bottled safflower salad oil generally retails at more than 1 per bottle higher than canola, corn, sunflower, or soybean oil. Customers for safflower oil make up a small but dedicated segment of the market. Safflower salad oil brands have never achieved over a 7 % market share, and without heavy advertising, this level drops in half. 

The salad oil may contain properly refined and deodorized cottonseed, corn, peanut, soybean, sesame, sunflower, or safflower vegetable oils or a mixture of these oils. Olive oil shall not be used. Edible vegetable oils not specified may also be used provided they are in accordance with good commercial practice. Specifications per announcement PV-50-1 dated June 17, 1976, issued by Agricultural Stabilization and Conservation Service, US. Department of Agriculture, Shawnee Mission, Kansas. 

The consumption of fat of high saturated fatty acid content has been associated with increased risk of coronary heart disease. Traditional sunflower oil contains around 11-12% saturated fatty acids, a considerably low value among vegetable oils. Canola oil has 7% and safflower oil less than 10% of saturated fatty acids, both being strong competitors of the edible oil market. 

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