safflower oil

Odor: characteristic

Use: Safflower oil is an unsaturated oil which is a pale to rusty yellow in color with a makeup similar to that of sunflower oil. The oil is cold pressed from the seeds. Its odor is bland with little odor. The natural pigments safflomin and carthamine (or vegetable red) have a long history in dyeing and in the manufacture of paints and cosmetics. It is used today in the making of rouge and other make-up in Algeria. The leaves and seeds are capable of making milk curdle, thanks to a special enzyme. The oil has been used as a lamp oil.

Odor: characteristic

Use: Triglyceride; main component is linoleic acid

Odor: bland

Use: High quality Super Refined vegetable oil manufactured using Croda's proprietary purification technology, useful in a wide range of premium personal care products.

Odor: characteristic

Use: Functional emollient, rich in essential unsaturated fatty acid � Vitamin F � to improve the skin’s lipid barrier and to prevent skin’s disorders.

Odor: characteristic

Use: Lipovol^® SAF has a rich, lubricating feel. It is suggested for night creams and lotions, eye and throat oils, lipsticks, balms and lip glossers.

Odor: characteristic

Use: The safflower oil is a light, odorless, flavorless and colorless cold-pressed oil made from white seeds of the safflower plant. Safflower oil contains more polyunsaturates than any other vegetable oil, and it has a high smoke point making it ideal for deep frying, and is favored for salad dressing because it does not solidify when chilled. However, safflower oil lacks vitamin E, making it less nutritional than other oils on the market. Since the safflower oil is odorless, light, and quick to absorb, it is becoming more popular and favored in the skincare field.

Odor: characteristic

Use: The major centers of activity have been the Rockefeller Medical Research Center in New York; the Harvard University School of Medicine; University of Minnesota School of Medicine; University of California Medical Center in San Francisco, and the Institute of Metabolic Research in Oakland. Dr. Laurence Kinsell at Oakland has stated that research in the field of heart artery disease warrants optimism. He has demonstrated that the feeding of fats with high unsaturated fatty acid content can reduce the amount of Cholesterol in the human blood stream.