High-oleic acid safflower oil has been shown to have high-temperature oxidative stability comparable with that of hydrogenated vegetable oils. This stability, added to the ease of handling at low temperatures, should make the oil attractive as a commercial cooking oil. Epoxidation of the new safflower oil led to a product similar to epoxidized olive oil but lighter in color.
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Fuller, G., Diamond, M.J. & Applewhite, T.H. High-oleic safflower oil. Stability and chemical modification. J Am Oil Chem Soc 44, 264–266 (1967). https://doi.org/10.1007/BF02639272