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California High Oleic Safflower Oil has been commercially available for more than 30 years, but recent positive research on monounsaturated food oils has sparked renewed interest. Recent work by respected scientists suggests that a high rate of monounsaturates to polyunsaturates/saturates may be the most helpful way of reducing the risk of heart disease. Monounsaturates appear to lower LDL (bad) cholesterol levels without changing HDL (good) cholesterol levels in the blood, while polyunsaturates tend to lower both. The characteristics that give California High Oleic Safflower Oil its high degree of monounsaturation also provide this oil with stability levels otherwise seen only in saturated or hydrogenated oils, or oils with added antioxidants. California High Oleic Safflower Oil is a naturally occurring liquid vegetable oil that exhibits extended shelf life, without requiring chemical modification of the original oil. The bland flavor and odor of California High Oleic Safflower Oil allow for a wide range of food related applications. Spray food coatings for dried fruit and a liquid medium to carry flavors, seasonings or nutritional supplements are examples. Since this oil is virtually identical in fatty acid composition to olive oil, it has sometimes been used as an excellent blending partner for this classic oil. Usage as a base material in blends for infant food formulas has provided a regular market for this material for a number of years. Product testing in non-dairy creamers and other dairy substitutes also looks promising. Fryers of potato and tortilla chips, as well as other snack food items, who are searching for healthier alternatives to saturated or hydrogenated oils find California High Oleic Safflower Oil to be the perfect solution.