How Safflower Oleosomes Combine Sustainability, Emulsifying Efficacy and Barrier Benefits

Safflower oleosomes are of interest in part because the plant seeds uniquely contain a large amount of oil bodies and low water content, resulting in decreased hydrolytic properties and lower protein degradation. The high oil content also creates low surface tension, increasing the oleosome’s ability to act as an emulsifier.
Safflower oleosomes are of interest in part because the plant seeds uniquely contain a large amount of oil bodies and low water content, resulting in decreased hydrolytic properties and lower protein degradation. The high oil content also creates low surface tension, increasing the oleosome’s ability to act as an emulsifier.
Image by Viktor at Adobe Stock

Plants are exposed to their environment in all types of situations. To survive and thrive, they have had to develop sophisticated solutions through thousands of years of evolution that will guarantee their lasting life, even during harsh conditions. Plants are natural smart factories of effective compounds with specific properties. One such marvel of nature is plant cell organelles called oleosomes, also known as oil bodies. While oleosomes are not new to the industry, the scientific knowledge base about them has progressed over the past 10+ years.

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