Safflower Oil

Safflower oil is all-natural, domestically grown, and versatile culinary oil for all of your baking and frying needs.

0% -trans fat
non-GMO
hearthealthy
shelf-stable

Safflower oil is a direct substitute for canola and soybean oils, but retains attributes superior to olive oil. That is, it has a very high smoke point (530^oF) and very high monounsaturated fatty acid content, which means it is healthier for your heart, and won't break down under harsh baking or frying conditions. Safflower oleic oil lasts 1.5 to 2 times longer than high-grade canola oils in commercial fryers, and does not readily absorb into fried foods. Consequently, fried deli foods retain a crisp, fresh texture, fewer oil purchases are necessary, and there is less wasted vegetable oil. High quality oleic oil retains a neutral flavor and color.

+Healthy Oleic Safflower Oil

3 BIG reasons to choose AFP Safflower Oil for your health:

· Very high in monounsaturated (GOOD) fat
· Very low in saturated (BAD) fat
· Contains 0% trans (BAD BAD) fat

RESEARCH POINTS TO SAFFLOWER OIL
Research has shown that including sources of monounsaturated fatty acids in the diet beneficially impacts health, including effects on LDL oxidation, insulin sensitivity, and other cardiovascular risk factors.* In other words, those mono fats are good for your heart!

FATTY ACID CONFUSION
Not ALL safflower varieties are high in monounsaturated fatty acids. Safflower oil can either be high linoleic (polyunsaturated Omega-6) fatty acids or high oleic (monounsaturated Omega-9) fatty acids. Researchers are finding that we should have more of the high oleic fatty acids and less of the linoleic.

AFP safflower oil is high oleic and therefore is high in monounsaturated fatty acids (GOOD fat).

HEALTHY OIL & FAMILY FARMERS
Do you care where your healthy oil comes from? We do! All our oil comes from right here in the USA on the High Plains of Eastern Montana, Western North Dakota and California where the air is clear and the farming is family-owned. Knowing that you are supporting our farmers, buying AFP Safflower oil is good for your heart and soul!

*Kris-Etherton, Penny. “AHA science advisory: monounsaturated fatty acids and risk of cardiovascular disease.” Journal of Nutrition. 1999; 129: 2280-2284.

+Baking With Oleic Safflower Oil

Do you often bake with butter, margarine, or shortening? Then you are adding more of those bad trans and saturated fats into your diet. With AFP Safflower Oil, not only are you taking BAD fats out but you are putting GOOD fats in (monounsaturated fat).

WHAT’S SO BAD ABOUT BAD fats?
Trans fats in margarines and shortenings raise your bad cholesterol (LDL) and lower your good cholesterol (HDL). Saturated fats in butter raise your LDL’s (bad cholesterol).

WHAT’S SO GOOD ABOUT GOOD fats?
Mono fat reduces your risk of coronary heart disease. Not half bad!

HEALTH MEETS VERSATILITY
The neutral flavor of AFP Safflower Oil allows you to bake with the utmost creativity and flexibility. Unlike other healthy oils, with AFP Safflower Oil you don’t taste the oil, you taste the food.

Replacing those solid fats with our Safflower Oil is EASY. Just use ¾ part oil for every 1 part butter/margarine/shortening OR check out the conversion chart to the right.

Taste the difference in your food.
Feel the difference in your heart.

+Frying With Oleic Safflower Oil

As far as frying goes, nature knows best, and nature chooses AFP Safflower Oil. It is:

· NOT HYDROGENATED naturally TRANS FAT FREE
· HIGH OLEIC naturally STABLE UNDER HIGH HEAT
· NOT GENETICALLY MODIFIED naturally SELECTED

NATURE’S HIGH HEAT CHOICE
Out of all the oils offered on the market today, AFP Safflower Oil is the most naturally stable under high temperatures (check out chart below). With the incredible smoke point of 530ºF, AFP Safflower Oil will maintain its heating integrity and will be able to be heated more times, lasting longer in the fryer. Even better, AFP Safflower Oil can do it all naturally with no additives or hydrogenation.

THE HIGH OLEIC ADVANTAGE
Looking at this chart, it is obvious where heat stability comes from: oleic fatty acid a.k.a. monounsaturated fat. The higher the monounsaturated fatty acids, the greater the heat stability. AFP High Oleic Safflower Oil contains a whomping >80% monounsaturated fatty acids and therefore tops the charts! AND monounsaturated fatty acids (GOOD fat) are heart healthy, so if you are going to fry, might as well fry healthy!

FRANKEN-FRYING
Frying is one of the oldest methods of cooking, but in today’s age many frying oils have been tinkered and tampered chemically (hydrogenation, additives) so that they can withstand high heat. These oils, such as hydrogenated soybean and corn oils, naturally are NOT STABLE under high heat until they are partially hydrogenated or loaded with additives, and…

Hydrogenated fats = Trans Fats (BAD fat)!

AFP SAFFLOWER OIL HAS 0% TRANS FAT & STILL CAN BE HEATED TO 530ºF!

+Attention! Please Read Before Using AFP Oleic Safflower Oil!

Prior to using your AFP oleic safflower oil, it's important that you first perform routine maintenance on your fryers. This will assure that you realize the full benefit of using this high quality oil. Failure to begin with clean equipment and routine standard operating procedures may result in very poor oil performance. Please consider these guidelines before using AFP's oleic safflower oil.

Clean the Fryer
With your spatula or other scraping device, remove any and all of the excess waste material that has accumulated around the walls of the fryer. Take a paper towel or cloth and remove what you have scraped from the unit.
Once the unit is free of residue that you have removed, begin filling the fryer to the oil-line with fresh water from your faucet. Also, add some liquid dishwashing detergent but not an excessive amount. Once this is completed, plug your machine in and allow this soap/water mixture to boil for about 10 minutes. Turn the machine off once again, and let this solution cool in the fryer.

Drain the soapy water solution from the machine and unplug the unit once again. Once you have unplugged the fryer, rinse out the oil compartment(s) with a new solution that is about 1/10 vinegar and the remainder consisting of clean fresh water. A final rinse of fresh water is all that is necessary to complete the washing process. All residue should be removed following this step, and by wiping it down with more paper towels or a dry cloth. The outside of the machine can be handled with a degreasing solvent on the entire exterior surface.

In many cases, the deep fryers come with care instructions and can vary from manufacturer to manufacturer. If there are any steps or procedures that differ from the steps outlined above, it is recommended that you abide by the manufacturer's instructions. If you cannot locate a care manual, the steps outlined above are universal to deep fryer units, and will not cause irreparable harm to your machine.

Clean the traps, and filter apparatus
Your traps and pipes can be cleaned by disassembling, washing with dish detergent, thoroughly rinsing, and drying. Filters should be cleaned according to manufacturers instructions.

Clean the Element
A clean heating element keeps your commercial fryer running smoothly and at the proper temperature. The correct operating temperature for a commercial fryer is between 325º and 350º. You can check the temperature of the oil by using a deep fry thermometer. If the oil is not hot enough, or if the temperature recovery period is slow after adding food to the fryer, then the fryer element needs to be thoroughly cleaned. Check for a gummy substance in the kettle of the fryer. This is another indication that the unit needs to be cleaned. It can be cleaned using water and soap solution followed by a vinegar solution to remove any film that the soap might leave behind. When working to keep your fryer in good working condition, the accessories you purchase play a large part in how well your commercial fryer functions in the future, but these are no exception for regular cleaning of your fryer, and filtering of your oil.

Once you have completed maintenance on all your frying equipment, you are ready to begin using a new variety of oil. While AFP's oleic safflower oil is a high quality oil, it is important that you continue to follow a rigorous cleaning and filtering protocol.

Regularly filter the oil
A good quality fryer oil filter is critical to prolonging the life of your fryer. The oil is drained from the fryer and passed through the filtering unit, where it can be poured back into the fryer for additional frying use.
All fryers have a cold zone where the oil is not heated and the loose debris is allowed to settle. When the commercial fryer's cold zone is filled with debris, the particles float up into the hot zone of the fryer and are re-fried, most of the time resulting in small burnt particles. This causes your oil to become contaminated and it is also the reason that product taste transfer occurs.
When filtered at least twice a day, oleic safflower oil should last approximately two to three weeks, while oil that is not regularly filtered may only last a few days. Additionally, procedures should be enforced to separating scrap, drain excess batter, remove excess breading, and control other particulates before they enter the fryer. Filtering crumbs after they have accumulated in the fryer will limit further damage to the oil, but does not recover oil quality that has already been lost. All breading, food pieces, and crumbs that separate from food and float during frying should be skimmed from the oil at the end of each batch.

Change the oil when necessary
A good filter will prolong the life of your oil, but it is also necessary to observe the used oil on a regular basis. Routine testing requires sampling on an established frequency. This will give the operator an opportunity to observe the fill level, and presence of particulate. The frequency of oil changes will depend on the amount of use a fryer gets in a day and the quality of the oil filter system. Oil can be changed as frequently as once a week, but it is not necessary. In order to safely change the oil, an oil disposal unit is necessary to remove the old oil. Your oleic safflower oil will darken shortly after use. Don't be alarmed. This is a common occurrence with many fry oils and is a poor indicator of fry life. Other indicators such as odor, smoke, notable change in viscosity (gumming), severe darkening, food taste, and mouth feel should be used as indicators that thorough filtering or an oil change is necessary.

Maximize your oil's fry-life:
1. Adequate filtration and frequent skimming
2. Avoid excess crumbs
3. Frequent thermostat calibration
4. Maintain proper fry levels with unused oil
5. Turn off fryers during slack periods
6. Fry at temperatures less than 375°F
7. Cover fryers during slow periods
8. Use dedicated fryers

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*These statements have not been evaluated by the FDA. The information provided is intended solely for informational and educational purposes. Our products are not intended to diagnose, treat, cure or prevent any disease. They are intended to be included as part of a healthy diet that includes regular exercise. Please consult a medical or health professional regarding questions about your health.