Safflower oil's versatility brings value to many businesses and consumers. In cooking, it's a viable substitute for frying in vegetable oils since it has a high smoke point. Cosmetics manufacturers prize it for its skin friendliness, while artists prefer it over linseed oil for paint blending.
Consistent colour helps ensure the product meets flavor, quality, and safety expectations, underscoring the need for accurate colour measurement of safflower oil at every processing stage.
What Impacts Safflower Oil Colour?
Factors ranging from natural raw material differences to changes in processing and storage can all impact safflower oil colour:
- Seed coat and petals: A safflower's seed coat and petal colour can alter the colour of metabolites and linoleic acid, producing colour variations in the oil.
- Roasting temperatures: As temperatures rise during roasting, seed colour can transform from pale yellow to golden to a deeper brown.
- Storage: The oil can undergo substantial changes in storage if subject to lighting and air quality differences. For example, extended and excess light or UV ray exposure can bleach safflower oil.