Safflower oil has increased in popularity thanks to developments in plant breeding and extraction methods that make it suitable for a variety of uses. Its customizable fatty acid profile caters to diverse cooking methods and nutritional requirements without imposing a distinct flavor.
This makes safflower oil a preferred choice for those seeking a flexible and neutral cooking oil with broad utility. It is able to suit both cooking methods and nutrition needs without a strong flavor to interfere.
What is Safflower Oil Made From?
Safflower oil comes from the seeds of the safflower plant – Carthamus tinctorius. Traditionally cultivated as a dye crop because of its colorful flowers, most industrial cultivation now focuses solely on the oily seeds. Once historically used in oil paints and varnish, modern hybridization and extraction techniques create edible culinary oils tailored to high-heat cooking or use in salad dressings, margarines, and supplement capsules. Continue reading for more on safflower’s backstory as a crop, how manufacturers now derive oil from its seeds, and what the different oil designations and compositions mean.
History and Origins
Safflower plants first emerged in the Fertile Crescent region over 4,000 years ago. Various Carthamus species then spread across parts of Eurasia and eventually Egypt, where extracts from the vibrant red-orange flowers became used as textile dyes and rouge cosmetics. By roughly 700 CE, crop cultivation migrated to China and India. But safflower didn’t arrive in the America until the mid 1900’s. Early farmers primarily grew plots to sell dried florets for pigment extraction. But over time, interest rose in capitalizing on the hardy plant’s roughly 40% oil content within its small seeds for culinary purposes as well.
Main Types of Safflower Oil Compositions
Specific properties depend greatly on the variety grown and processing factors. But in general varieties of safflower oil fall into three main fatty acid profile categories:
- High Linoleic Oil – Contains over 70% polyunsaturated omega-6 linoleic fatty acids. Most common culinary type featuring high smoke point for frying and neutral taste.
- High Oleic Oil – Features over 70% heart-healthy monounsaturated oleic fatty acids for improved stability and fatty acid balance. Used more in packaged goods or blends.
- High Stearic/Palmitic – Modified via selective breeding to have increased antimicrobial short-chain fatty acids beneficial for some health conditions when consumed. Still in research phases.
How Safflower Oil Gets Made Today
Modern agricultural practices focus exclusively on maximizing seed oil yield in safflower rather than harvesting flowers or other plant components. Argentina currently leads global production followed by Mexico, the United States, Ethiopia and Kazakhstan as top producers. Manufacturers put the raw shelled seeds through the following multi-step process to extract and refine the finished consumable oil:
Precleaning
In the initial stage of safflower oil production, the raw shelled seeds undergo precleaning to eliminate any unwanted debris and foreign matter. This step is crucial in ensuring the purity and quality of the oil extracted in subsequent stages. Precleaning helps prevent contamination and maintains the integrity of the oil.
Hulling
Following precleaning, the seeds are subjected to hulling, a process that involves threshing and grinding to separate the outer hulls from the seeds. The separation of hulls is essential as they contain less oil compared to the seeds. By removing the hulls, the efficiency of the oil extraction process is increased, leading to a higher yield of safflower oil.
Flaking
After hulling, the seeds are subjected to flaking, where high heat and pressure are applied to roll them into thin sheets. This process facilitates the subsequent solvent extraction by increasing the surface area of the seeds. The thin sheets are more conducive to the penetration of solvents, ensuring efficient extraction of the oil.
Solvent Extraction
Solvent extraction involves using a hexane solvent to pull out the crude oil from the flaked safflower seeds. Hexane is chosen for its ability to effectively dissolve and extract the oil. This step results in crude safflower oil, which contains impurities and needs further refinement for it to be suitable for consumption.
Solvent Recovery
To ensure sustainability and cost-effectiveness, the hexane solvent used in the extraction process is recaptured for reuse. Solvent recovery is an important step in minimizing waste and environmental impact associated with the production of safflower oil.
Degumming
The crude oil undergoes degumming, a process where hydratable phospholipids, which can contribute to impurities and cloudiness in the oil, are removed. This step improves the clarity and stability of the oil.
Neutralization
Free fatty acids, which can negatively impact the taste and quality of the oil, are eliminated through neutralization. This step further refines the safflower oil, making it more suitable for various applications, including culinary uses.
Bleaching
Pigments present in the oil that could affect its color and shelf life are destroyed through bleaching, typically using clay. This step results in a visually appealing and stable safflower oil.
Deodorization
The oil undergoes deodorization, where high heat is applied to remove volatile compounds that may contribute to undesirable odors or flavors. This process ensures that the safflower oil has a neutral taste and aroma.
Antioxidant Addition
Finally, antioxidants are added to the refined, bleached, and deodorized oil. These antioxidants help delay rancidity, extending the shelf life of the safflower oil and maintaining its quality over time. The resulting product is a high-quality safflower oil suitable for use in cooking or as an ingredient in various products, including encapsulated supplements.
Conclusion
Safflower has evolved a lot from its beginnings thousands of years ago as a source of textile dyes and cosmetic pigments. Today's efficient mechanized agriculture and processing innovations allow manufacturers to derive versatile culinary oils from safflower seeds through solvent extraction.
Plant breeders also develop specialized hybrids targeting different fatty acid makeup to improve nutritional properties and suitability for applications ranging from high-heat cooking to supplements. Whether used for frying foods or enriching products nutritionally, safflower oil offers unique customization thanks to targeted cultivation practices and oilseed enhancements specifically tailored to enhance functionality.