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CAS NUMBER: 8001-30-7
EC NUMBER: 232-281-2
MOLECULAR FORMULA: C40H56
MOLECULAR WEIGHT: 536.9
Corn oil is oil extracted from the germ of corn.
Corn oils main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil.
Corn oil is generally less expensive than most other types of vegetable oils.
Corn oil is also a feedstock used for biodiesel.
Other industrial uses for corn oil include soap, salve, paint, erasers, rustproofing for metal surfaces, inks, textiles, nitroglycerin, and insecticides.
Corn oil is sometimes used as a carrier for drug molecules in pharmaceutical preparations.
Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-methylpentane (isohexane).
The solvent is evaporated from the corn oil, recovered, and re-used.
After extraction, the corn oil is then refined by degumming and/or alkali treatment, both of which remove phosphatides.
Alkali treatment also neutralizes free fatty acids and removes color (bleaching).
Final steps in refining include winterization (the removal of waxes), and deodorization by steam distillation of the oil at 232–260 °C (450–500 °F) under a high vacuum.
Some specialty oil producers manufacture unrefined, 100%-expeller-pressed corn oil.
This is a more expensive product since Corn oil has a much lower yield than the combination expeller and solvent process, as well as a smaller market share.
Corn oil is a refined vegetable oil widely used in cooking and especially deep frying.
Corn oil also has many other applications and is commonly used for industrial purposes or as an ingredient in cosmetics.
Corn must go through a complex refining process to produce corn oil.
Corn oil has an omega-6 to omega-3 ratio of 46:1, which can contribute to this imbalance.
Corn oil has a variety of uses, both in cooking and non-cooking applications.
Corn oil’s used as an industrial cleaner and lubricant, as well as to make fuel for gasoline- and diesel-powered engines.
Corn oil’s included in many cosmetic products, liquid soaps, and shampoos.
Still, Corn oils best known as a frying oil.
Corn oil has a very high smoke point (the temperature at which oil begins to burn) of about 450°F (232°C), making it ideal for deep-frying foods to perfect crispness without burning them.
Corn oil appears to have beneficial health effects in some studies.
Corn oil contains compounds that may promote heart health, such as phytosterols, vitamin E, and linoleic acid.
For many consumers, golden corn oil serves as one of the most visible signs of the corn refining industry.
Although corn oil represents a relatively modest share of the ingredients produced by corn refiners, its household uses illustrate the vast array of food and other products derived from our nation’s most abundant crop.
By removing free fatty acids and phospholipids from crude corn oil, the oil refining process gives corn oil one of the qualities cooks value most.
Corn oils excellent frying quality and resistance to smoking or discoloration.
Corn oil is regarded highly for its functionality, exceptional flavor, affordability, and health benefits.
Corn oil has already replaced a significant amount of saturated fat in many food products, and it serves as a top choice for trans fat reduction in our favorite snack foods. It can also be an effective component in reducing trans fats in restaurant settings. Laboratory frying tests show that corn oil performed almost identically to cottonseed oil when used to fry frozen potatoes and can be combined with fully hydrogenated vegetable oil to produce trans fat free margarines.
Corn oil’s unique chemistry also makes Corn oil an important ingredient in a range of products not associated with cooking.
Corn oil is often found in soaps, shampoos, household cleaners, and personal care products, such as cosmetics.
Corn oil, edible oil obtainable from the seeds (kernels) of corn (maize), valued for its bland flavour and light colour.
Corn oil constitutes about half of the germ (embryo) of the corn kernel, which is separated from the rest of the kernel during the operation of milling to produce meal, animal feed, hominy, breakfast foods, or other edible solids.
Corn oil is dried in a kiln, and the oil is extracted by either a hydraulic or a screw press; the pressed cake is further treated by washing it with a solvent, ordinarily hexane, and the dissolved oil is recovered by evaporating the solvent.
Corn oil cake remaining after solvent extraction is ground and used as an animal fodder known as hominy feed.
Corn oil is used primarily for food.
Corn oil is favoured as a salad oil and frying oil because it contains little cholesterol; large quantities of it are converted into margarine by hydrogenation, a process in which the oil is combined with hydrogen at high temperature and pressure in the presence of a catalyst.
Corn oil also has multiple industrial uses. For example, it has been incorporated into soaps, paints, and inks.
Corn oil also has been used in the production of certain insecticides and in the manufacture of biodiesel.
Corn oil is a by-product of corn meal- and starch-making companies.
Fatty acid composition of corn oil comprises a relatively high level of linoleic acid (58–62%).
The major triacylglycerol molecules in corn oil are LLL (25%), LLO (22%), LLP (15%), OOL (11%), and PLO (10%).
Corn oil is categorized as one of the richest source of phytosterols (8300–25 500 ppm) and tocopherols (1130–1830 ppm).
The main phytosterol and tocopherol in corn oil are β-sitosterol (63–70%) and γ-tocopherol (68–89%), respectively. Numerous clinical studies showed a correlation between corn oil consumption and total serum cholesterol reduction that may be related to a high concentration of phytosterols in this oil.
Research showed that a high ratio of γ-tocopherol in corn oil has health benefits such as a protection effect against DNA damage, blood pressure, platelet aggregation, and diabetes.
Corn oil is mainly produced and consumed in the United States where Corn oil is mainly traded in blends of vegetable oils and also in China and Brazil.
Most corn plants in the United States are genetically modified to yield more hardy crops.
Corn oil has been shown that corn oil is mainly used in fast-food restaurants, whereas meat used in fast foods, such as beef and chicken, is from animals fed with corn.
Corn oil should be noted that US corn agriculture has been criticized as environmentally unsustainable.
Refined corn oil is composed of PUFA 59%, MUFA 24%, and SFA 13% with a ratio of LA/ALA of 83.
Corn oil contains also gamma and alpha-tocopherols and beta-sitosterol.
Corn oil is an excellent source of essential fatty acids, which typically exceed 60% of its total composition, with the main contribution of linoleic acid (C18:2) and percentages of α-linolenic acid (C18:3) lower than 1.5%.
Corn oil cannot be considered a source of omega-3 fatty acids in the diet.
The second major fatty acid is oleic.
There are some recent developed high-oil corns that contain similar amounts of linoleic and oleic acids; therefore, there is the possibility of breeding for high-oleic corns.
Corn oil was used on a large scale in research on the relationship between dietary fat and blood cholesterol levels as the only highly polyunsaturated and nonhydrogenated oil readily available to researchers and patients in the mid-1950s.
Due to Corn oils high stability, pleasant taste, and multiple applications, corn oil has become the standard to which other oils have been compared for cholesterol lowering.
Corn oil showed a greater hypocholesterolemic effect than expected due to its fatty acid composition.
This was attributed to the relatively high level of nontriglyceride compounds, especially sterols.
Corn oils performance was also better when compared to other oils such as sunflower, cottonseed, and soybean.
Corn oil also aids in the treatment of other chronic human conditions, such as blood coagulation and platelet aggregation, as well as diabetes mellitus in adults, without causing any undesirable side effects .
Corn oil has been promoted traditionally, based on its light color and texture, as an ideal salad and cooking oil.
Corn oil also tends to have good flavor stability and a high smoke point, which makes it a good choice for fried foods.
Corn oil margarine is another product, well known for Corn oils perceived health benefits related to low saturated fat and high linoleic acid content.
As previously mentioned, by-products from refining corn oil include the tocopherols from deodorizer distillate and carotenoids from bleaching.
Recent research has revealed that the oil obtained from corn fiber generated during wet milling is very high in ferulate esters of sterols and stanols, similar to the oryzanol component of rice bran.
Corn oil or maize oil is a low-cost kitchen essential.
Because of Corn oils neutral taste and high smoke point, the refined oil is mostly used for frying but can also be used in a number of other recipes as well, from baking to stir fries.
Corn oil is rich in Omega-6 Polyunsaturated, offers stability and neutral taste.
Corn oil is used primarily for food.
Corn oil is favoured as a salad oil and frying oil because it contains little cholesterol; large quantities of it are converted into margarine by hydrogenation, a process in which the oil is combined with hydrogen at high temperature and pressure in the presence of a catalyst.
Corn oil also has multiple industrial uses. For example, it has been incorporated into soaps, paints, and inks.
Corn oil is derived from the germ of the corn plant, one of the most widely grown and relied on crops in the world.
Corn oil might be one of the most inexpensive vegetable oils, and thus one of the most popular.
Corn oil can be acquired through an extended process of expeller pressing, refinement, and steam distillation.
While this creates Corn oil that may have a very high smoke point, making it ideal for cooking purposes, it can also saps many of the beneficial compounds from the oil, in which case, there may be few health benefits.
That being said, even the unrefined version of this oil might be very high in fat and calories and can be considered less healthy than many other vegetable oils, such as olive or almond oil. If you want to benefit from using corn oil, seek out varieties that have been cold-pressed, and are labelled organic or unrefined.
These may have a lower smoke point, but can also possess the monounsaturated and polyunsaturated fats that provide corn oil’s various health benefits.
Although there might be some debate about the health effects of corn oil, the nutritional facts of this oil are quite clear, and when used in responsible amounts, this oil could provide certain key nutrients to the body.
Monounsaturated fats and polyunsaturated fats can be found in high levels in unrefined corn oil.
This includes linoleic and oleic acids, although when Corn oil comes to the balance of omega-3 to omega-6 fatty acids in corn oil, the ratio is far from ideal.
You might also benefit from the high levels of vitamin E in this oil, as well as limited levels of vitamin A, xanthins and trace amounts of other antioxidant compounds.
Corn oil is a vegetable oil valued for Corn oils pleasing, nutty flavor, relatively low levels of saturated fatty acids, high levels of linoleic acid, an essential fatty acid, and low levels of linolenic acid.1
Due to its mild flavor, corn oil is popular as a cooking oil and is also used in salad dressings, shortenings, margarines, spreads, sauces and baked products.
Corn oil has a mild taste, is easily digestible, and adds nutritional value, so Corn oil is found in a variety of food and bakery products.
Corn oil is extracted from the germs of corn or maize.
Corn oils are pressed with the use of expeller pressing for eliminating the oily components and then Corn oil is treated with solvents to extract the remaining oil.
The solvents are eliminated from the oil and the oil is refined for removing certain fats.
Corn oil colors from medium to yellow.
Corn oil has 55% of polyunsaturated fatty acid, 30% of monounsaturated fatty acid and 15% of saturated fatty acid.
Corn oil has high smoking point due to which it is used for cooking purposes.
Corn oil is used as a vital ingredient in margarines.
Corn oil is also used for other industrial uses such as salve, soap, paint, textiles, inks, rustproofing for metal surfaces, insecticides, nitroglycerin and textiles.
Corn Oil is the oil obtained from the germ of the maize plant.
The tocopherols prevent the oil from oxidizing rapidly.
Corn oil has a low melting point of 18°c to 10°c.
Corn oil is used in mayonnaise, margarine, salad oil, and bakery products.
Corn oil is used as a carrier oil, Corn oil has average emollient properties.
Although not particularly prone to cause allergies, it is also not widely used in cosmetic formulations.
Corn oil is considered somewhat comedogenic. Corn oil is obtained from the wet milling of corn.
Corn oil is an adjuvant used in herbicide sprays.
Corn oil improves their function by improving wetting, reducing evaporation, increasing penetration and enhancing deposition and compatibility.
Corn oil is not phyto-toxic.
Corn oil is added for better penetration in plant leaves.
Corn oil is used primarily in pharmaceutical formulations as a solvent for intramuscular injections or as a vehicle for topical preparations.
Emulsions containing up to 67% corn oil are also used as oral nutritional supplements.
When combined with surfactants and gel-forming polymers, Corn oil is used to formulate veterinary vaccines.
Corn oil has a long history of use as an edible oil and may be used in tablets or capsules for oral administration.
USES:
People primarily use corn oil as cooking oil, due to its semi-neutral flavor and cost, in comparison to other vegetable oils.
However, some people might use Corn oil oil in medicinal or topical applications, and even as a massage oil.
The efficacy of Corn oil for health depends on the source and processing method of oil.
Corn oil might deliver some benefits, as explained below.
Corn oil could be used as a skin care for animals as well.
Corn oil could be fed to horses for the treatment of dull coat conditions.
Corn oil provides more energy and healthy fats.
The diet should be rich in omega-3 fatty acids for balancing omega-6 from corn oil.
Corn oil lowers the chances of heart problems.
Corn oil moisturizes hair follicles and nourishes scalp that helps to prevent hair loss and dryness, prevent external damage and promotes hair growth.
Corn oil is used as a hot oil massage, carrier oil for aromatherapy, rosemary and tea tree oil.
Apply the mixture of two drops of tea tree oil and a table spoon of corn oil on hair for about 15 minutes and rinse it with a shampoo.
Mix a tablespoon of oil with two drops of tea tree oil, apply on your
Corn oil lowers cholesterol and prevent atherosclerosis.
As corn oil has high content of linoleic acid but small amount of Omega-3, the study shows that the diet rich in omega 6 with low content of omega-3 leads to systemic inflammation in the body.
This could lead to inflammatory conditions such as acne and arthritis.
The postmenopausal women should not use it as it could be harmful for them.
The high consumption of Corn oil increases the chances of breast cancer in women.
Corn oil is used as an ingredient in insecticides.
Corn oil helps to prevent corrosion on iron surfaces.
Corn oil is used for the production of nitroglycerin and also used in biodiesel technology.
APPLICATIONS:
Corn oil is primarily used as a salad and cooking oil.
Corn oil is easily digested and has a mild taste and is valued for its cooking properties as well as it’s nutritional value.
Products containing corn oil include salad dressings, chips, sauces, bread, cookies, cereals and margarine, among others.
BENEFITS:
There might be a number of potential benefits from corn oil, including its ability to prevent oxidative stress, reduce inflammation, lower “bad” cholesterol, protect the skin, boost vision health and minimize allergic reactions, among others.
However, there might also be some side effects you need to consider, including weight gain, and potential toxicity.
Some of these side effects might be heavily dependent on the type of corn oil you use, and the manner in which Corn oil was extracted from the corn itself.
COMPOSITION:
Corn oil is sold in a crude, intermediate-refined or a fully refined state.
Corn oil has a pale yellow color which darkens during frying.
Corn oil contains 52% linoleic acid which is an essential fatty acid not naturally created by the human body.
Corn oil contains 31% oleic acid, 13% palmitic, 3% stearic and 1% linolenic acid.
Foods low in linolenic acid are desirable for their resistance to rancidity.
Corn oil also contains 14.84% vitamin E per 100 grams 4; it’s vitamin E content also helps protect it from oxidative rancidity.
PRODUCTION:
All commercially produced corn oil is obtained by the pressing of the corn germ and/or extracting the germ with hexane.
Other sources of corn oil include ground corn kernels and corn fiber.
The United States is the largest producer of corn oil, followed by China; the U.S. is also the largest exporter of the oil. 6
Corn oils contain high levels of starch between 60 – 75% – and the wet milling process was created to efficiently isolate pure starch from corn kernels.
The first corn wet mill in the United States began producing cornstarch in the mid-1800’s.
During industrial scale wet milling, the non-starch portions of the kernel are separated into four groups.
Corn oil group is the source of all commercial corn oil.
Corn oil is typically removed from the wet-milled germ using a heating process, followed by mechanical expelling and finally hexane extraction.
STORAGE:
Corn oil is stable when protected with nitrogen in tightly sealed bottles.
Corn oil may be sterilized by dry heat, maintaining it at 150°C for 1 hour.
Corn oil should be stored in an airtight, light-resistant container in a cool, dry place.
Exposure to excessive heat should be avoided.
SYNONYM:
Psi,psi-carotene
all-trans-Lycopene
trans-Lycopene
Lycopene 7
(6E,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E)-2,6,10,14,19,23,27,31-octamethyldotriaconta-2,6,8,10,12,14,16,18,20,22,24,26,30-tridecaene
Lycopene, all-trans-
