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Montola safflower oil specifications
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Typical expeller pressed safflower oil characteristics:
| Determination | AOCS Method | Result | Units |
| Free Fatty Acid | Ca5a-4 | 0.15-0.6 | % |
| Peroxide Value | Cd 8-5 | 1 | ppm |
| Moisture (max) | Ca 2c-25 | 0.05 | % |
| Color (Lovibond) max | Cc 13b-4 | 10Y/1R | (5 1/4" Tintometer) |
| Iodine Value (Wijs) | Cd 1c-85 | 85-95 | mg I2/g Oil |
| Cold Test (0 °C) | Cc 11-53 | unlimited | hours |
| OSI | Cd 12b-9 | > 36 | hours |
| AOM Stability | 36-38 | hours | |
| Viscosity (25 °C) | 70 | c.p. | |
| Smoke Point | > 530 | °F | |
| Flash Point (min) | > 250 | °F | |
| Odor | Bland/Slightly Nutty | ||
| Flavor | Neutral/Slightly Nutty | ||
| Appearance (25 °C) | -Visual | Water White/Light Yellow | Saponification Value | 188-194 | mg alkali/g fat | Unsaponifiables | 0.5-0.7 | % | Spec. Gravity (25 °C) | 0.89-0.93 |
| Fatty Acid Profile | Ce 1-62 | C16:0........< 5 | % palmitic |
| C18:0........< 2 | % stearic | ||
| C18:1........81-82 | % oleic | ||
| C18:2........10-11 | % linoleic | ||
| C18:3........< 2 | % linolenic |