There is vegetable rennet, which is made from enzymes found in safflower, melon, fig leaves or thistles, and there is microbial rennet, which is made from mold cultures or bacteria or are created artificially in a lab.
If oil must be used in certain recipes, you can make them healthier by choosing unsaturated fats such as canola, safflower and olive oil instead of vegetable oil, palm oil, vegetable shortening, and lard.
Polyunsaturated is the next best; it's found in corn oil, safflower oil and most types of mayonnaise (but many also have eggs, so watch out if you have high cholesterol).
EFAs include omega-6 fatty acids found in primrose and safflower oils, and omega-3 fatty acids oils found in fatty fish and flax-seed, canola, soybean, and walnuts.
EFAs include omega-6 fatty acids found in primrose and safflower oils, and omega-3 fatty acids oils found in fatty fish and flaxseed, canola, soybean, and walnuts.
The Egyptians, though acquainted with the bastard safflower, do not seem to have possessed saffron; but it is named in Canticles iv.
The best of these preparations are such as have for their basis carthamine, obtained from the safflower (Carthamus tinctorius).
The Chinese prepare a rouge, said to be from safflower, which, spread on the cards on which it is sold, has a brilliant metallic green lustre, but when moistened and applied to the skin assumes a delicate carmine tint.
Principal oil - seeds: til (Sesamum orientale), mustard, castor-oil, safflower and linseed.
On being heated above 250° up to 300° some oils, like linseed oil, safflower oil, tung oil (Chinese or Japanese wood oil) and even castor oil, undergo a change which is most likely due to polymerization.