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Corn oil is widely used for its easy digestion.
Corn Oil is sometimes used as a carrier for drug molecules in pharmaceutical preparations.
Corn oil is used primarily for food.
CAS Number: 8001-30-7
EC Number: 232-281-2
MDL Number:MFCD00130865
Molecular Formula: Mixture (triglycerides of fatty acids)
SYNONYMS:
Corn Oil, 8001-30-7, Lipomul, Maize Oil, Maydol, 8470G57WFM, Maise oil, Oils, Corn, Oleum Maydis, Zea Mays Oil, 232-281-2, Mazola oil, UNII-8470G57WFM, CCRIS 5848, CORN GERM OIL, CORN OIL (II), CORN OIL (UNHYDROGENATED), CORN OIL (USP-RS), CORN OIL, UNHYDROGENATED, Corn Oils, Corn extract, DTXSID7021075, EINECS 232-281-2, Extract of corn kernels, FATS AND GLYCERIDIC OILS, CORN, HSDB 8191, MAIZE OIL (MART.), Maize Oils, NSC404422, OILS, GLYCERIDIC, CORN, Oil, Corn, Oil, Maize, Oils, Maize, VEGETABLE OIL, CORN, ZEA MAYS (CORN) OIL, ZEA MAYS GRAIN OIL, Zea mays kernel extract, Maize Oil, Zea Mays Oil, Corn Germ Oil, Maize Germ Oil, Refined Corn Oil, ZEA MAYS (CORN) OIL, maiseoil, maydol, Lipomul, CORN OIL, mazolaoil, CORNOIL,NF, ZEAMAYSOIL, ZONYL PFPE, CORNEXTRACT
Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize).
Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil.
Corn Oil is also a key ingredient in some margarines.
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, 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.
The corn germ 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 also has multiple industrial uses.
For example, Corn Oil 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 extractives and their physically modified derivatives.
Corn Oil consists primarily of the glycerides of the fatty acids linoleic, oleic, palmitic and stearic.
Corn Oil is a clear light yellow or yellow oily liquid.
Corn Oil has faint taste.
Corn Oil has faint odor.
With its unique flavor corn oil is widely preferred due to its taste and easy digestion.
Even when exposed long term high temperatures corn oil does not lose its character and not become oxidized easily.
Corn Oil is best when used in stir and deep frying but also preferable in all dishes and desserts.
Corn Oil is rich for Linoleic acid (Omega 6) and vitamin E.
Among the other edible vegetable oils, corn oil is the most cholesterol reducing choice.
Corn oil is a vegetable oil that is obtained from the embryos of corn gains, which have a pale yellowish color.
Corn oil is most commonly used as a cooking oil, in baking, as a salad oil, and often in the manufacture of margarines.
Corn Oil is associated as "the favorite oil" of the fast food industry, about 69% of the fast food chains serve french fries which contain corn oil.
Corn oil is obtained from the seeds of maize (Sea mays L.) a plant grown in large areas of the U.S., China, Brazil and Mexico.
Corn Oil is the largest cereal crop in the world.
Corn Oil content of the seeds ranges from 20 to 50% depending on the variety.
Corn Oil is light yellow, bright and almost odourless.
Corn Oil is oil rich in linoleic acid.
Corn Oil is widely used in soaps, shampoos, sunscreens and care of babies.
Corn Oil has highly oxidative stability.
Valued for Corn Oil's emollient properties.
Corn must go through a complex refining process to produce corn oil.
This process gives Corn Oil many unique characteristics, though not all of them are positive.
Corn oil is derived from the germ of corn, meaning the part of corn that is capable of germinating and growing into more corn.
It’s considered a “refined oil” because it goes through a lengthy process before being sold in stores to customers.
To make corn oil, fat must be removed from corn kernels using methods such as pressing, hexane extraction, deodorization and winterization in order to improve the taste, smell and appearance.
Corn oil is Vitamin E rich which is good for dermatological health.
Provides energy with its fatty acids and researches indicate that corn oil plays an important role in regards decreasing the cholesterol level and heart disease risks.
Corn oil provides rich contents of multiple unsaturated fatty acids. Corn oil is rich in linoleic acid content which has a positive impact on growth, healthy hair and skin.
Corn oil is accepted to be a useful source for antioxidant tocopherols
Corn oil’s unique chemistry also makes it an important ingredient in a range of products not associated with cooking.
For example, corn oil, sometimes called “zea mays oil,” is often found in soaps, shampoos, household cleaners, and personal care products, such as cosmetics.
Corn Oil is produced from highly selected corn and is further refined to give excellent light and pure quality oil.
Corn Oil is naturally rich in polyunsaturated fatty acids and low in saturated fats.
Corn oil is cholesterol free, light in colour and bland in taste.
Corn Oil reduces the risk of heart disease by reducing the bad cholesterol level in the body.
Corn oil is rich in Omega-6 Polyunsaturated, offers stability and neutral taste.
Corn oil is a beneficial liquid oil because it's highly stable and has a mild, pleasant taste.
Canola and olive oil are both highly comparable to corn oil.
Corn oil is one of the many corn-based products available on the market.
Corn oil is a type of liquid fat like canola oil and olive oil.
But being a fat doesn’t automatically make something unhealthy.
Some of the healthiest fats you can incorporate into your diet include Corn Oil, canola, and olive oil.
Corn oil is a byproduct generated during cornstarch and cornmeal production.
Corn Oil’s a type of fat that’s liquid at room temperature.
USES and APPLICATIONS of CORN OIL:
Pharmaceutical uses of Corn Oil: Carrier oil for drugs and active ingredients.
Industrial Applications: Corn Oil is used in biodiesel production, and raw material for paints, soaps, and lubricants.
Animal Feed uses of Corn Oil: Nutritional supplement in livestock diets.
Corn Oil is sometimes used as a carrier for drug molecules in pharmaceutical preparations.
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 is usually used in research applications as delivery vehicle for fat-soluble compounds including toxins.
Corn Oil is used as a carrier oil, it has average emollient properties.
Although not particularly prone to cause allergies, Corn Oil 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 the oil obtained from the germ of the maize plant.
The unsaturated fatty acids linoleic and oleic make up 80–85% of the total fatty acids.
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 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 oil differs from other edible oils with its flavor and taste.
Corn oil is widely used for its easy digestion.
Corn oil is resistant to high temperatures and does not easily oxidize.
Corn Oil is mostly preferred for deep frying.
Most available corn oil has a neutral taste and high smoke point, which is why it’s often used to fry foods at high temperatures and moisten packaged foods.
In addition to being used to fry, it can be baked with, grilled with, or used in sautés and stir-fries.
As a result of its universal properties and high heat stability, corn oil is used for a wide range of applications.
Corn Oil can be used as general cooking oil for frying, baking and deep-frying.
Due to its rich flavour and high vitamin content Corn Oil is used for cold preparations such as salads, sauces, mayonnaise and vinaigrettes.
In industrial applications Corn Oil can also be used as a stable frying oil in the snack food industry.
Corn Oil has various uses, including in: Sauces, Seasonings, Margarine, Mayonnaise, Shortening, Potato chips, Salad dressings, Soups.
Corn Oil’s also sometimes used in supplement and medicine capsules because it’s a great carrier for vitamins and other medical agents.
Corn oil has been extracted from corn germ can be processed as a cooking oil, margarine, mayonnaise, soups, ink and soap.
Meanwhile, the cholesterol content of corn oil is much lower than other vegetable oils.
In fact, 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.
Corn Oil 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 is a very versatile cooking ingredient.
You can use corn oil when:
*Pan-frying
*Deep frying
*Baking
*Sautéing
Mixing dressings or other oil-based dips
Corn oil is a beneficial liquid oil because it’s highly stable and has a mild, pleasant taste.
Corn Oil can also benefit your health when used correctly.
With processing, it can be turned into solid forms of fat — like corn oil margarine.
Processing causes a lot of unhealthy changes to corn oil.
Many of the health benefits attributed to corn oil don’t apply to its more solid, processed counterparts.
-Pharmaceutical Applications
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.
-Agricultural Uses
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; it is added for better penetration in plant leaves.
-Culinary uses of Corn Oil:
Corn Oil is used as a cooking and frying oil due to its high smoke point.
Corn Oil is a used ingredient in salad dressings, margarine, and baked goods.
-Cosmetic and Personal Care uses of Corn Oil:
Emollient in skincare and haircare products for moisturizing properties.
Base oil in massage formulations.
-Corn oil is one type of vegetable oil that you’ll find in food products like:
salad dressings
shortenings
margarines
spreads
sauces
baked products like donuts and cake
USES AND HOW CORN OIL IS MADE?
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.
Plus, Corn Oil’s included in many cosmetic products, liquid soaps, and shampoos.
Still, Corn Oil's 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 is widely available, making it a popular choice for home cooks.
Corn Oil can be purchased at almost any grocery store and used in many ways, such as for:
*sautéing and frying
*salad dressings and marinades
*cakes, bread, and other baked goods
HOW CORN OIL IS PRODUCED
With a fat content of only about 1–4%, corn is not a naturally oily food.
Therefore, Corn Oil must go through an extensive process to extract the oil.
The kernels must first be mechanically pressed to separate the oil.
Corn Oil then goes through a series of chemical processes that remove impurities, as well as undesirable smells and tastes.
PRODUCTION OF CORN OIL:
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
Corn Oil is an oil extracted from the germ of corn.
Refined corn oil is about 59% polyunsaturated fatty acid, 24% monounsaturated fatty acid, and 13% saturated fatty acid.
The main use of corn oil is in cooking, where its high smoke point makes it a useful frying oil.
Fatty Acid Composition (Approximate)
*Linoleic Acid (Omega-6): ~50-60%
*Oleic Acid (Omega-9): ~25-30%
*Palmitic Acid: ~10-12%
*Stearic Acid: ~2-5%
CORN OIL NUTRITION:
Corn oil is 100% fat, containing no protein or carbs.
One tablespoon (15 ml) of corn oil provides:
*Calories: 122
*Fat: 14 grams
*Vitamin E: 13% of the Reference Daily Intake (RDI)
During the process of extracting corn oil from corn, many vitamins and minerals are lost.
Still, the oil has a fair amount of vitamin E.
Vitamin E is a fat-soluble nutrient that acts as an anti-inflammatory antioxidant in your body.
Antioxidants are compounds that neutralize molecules called free radicals, which can increase your risk of conditions like heart disease, type 2 diabetes, and some cancers when their numbers get too high.
What’s more, corn oil is about 30–60% linoleic acid, a type of polyunsaturated omega-6 fat.
Polyunsaturated fats include omega-6 and omega-3 fats.
The latter are associated with decreased inflammation and better health when they’re present in your body at a ratio of about 4:1 of omega-6 to omega-3.
However, many people’s diets contain too many inflammatory omega-6 fats and not enough anti-inflammatory omega-3 fats.
Corn oil has an omega-6 to omega-3 ratio of 46:1, which can contribute to this imbalance.
Summary
Corn oil is 100% fat and provides 122 calories per tablespoon (15 ml).
Corn Oil’s mostly made of polyunsaturated omega-6 fats and contains some vitamin E.
STORAGE OF CORN OIL:
Corn oil is stable when protected with nitrogen in tightly sealed bottles.
Prolonged exposure to air leads to thickening and rancidity.
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.
INCOMPATIBILITIES OF CORN OIL:
The photooxidation of corn oil is sensitized by cosmetic and druggrade samples of coated titanium oxide and zinc oxide.
PROPERTIES AND BENEFITS OF CORN OIL:
*Rich in Essential Fatty Acids:
Corn Oil provides omega-6 and omega-9 fatty acids for dietary and skin benefits.
*Antioxidant Content:
Corn Oil contains natural tocopherols (vitamin E), contributing to skin health and oil stability.
*Neutral Flavor:
Makes Corn Oil ideal for culinary applications.
*High Smoke Point:
Suitable for high-temperature cooking methods.
*Natural Moisturizer:
Corn Oil helps maintain skin hydration and softness.
SAFETY AND STORAGE OF CORN OIL:
*Stability:
Corn Oil is stable under normal conditions; prone to oxidation when exposed to light or air.
*Storage:
Store Corn Oil in a cool, dark place in a tightly sealed container to prevent rancidity.
*Handling:
Corn Oil is non-toxic; safe for skin contact and ingestion in food-grade formulations.
AIR AND WATER REACTIONS OF CORN OIL:
Corn Oil is insoluble in water.
REACTIVITY PROFILE OF CORN OIL:
On prolonged exposure to air, Corn Oil thickens and becomes rancid.
Corn Oil is sensitive to light.
PRODUCTION METHODS OF CORN OIL:
Refined corn oil is obtained from the germ or embryo of Zea mays Linne(Fam.Gramineae),which contains nearly 50% of the fixed oil compared with 3.0–6.5% in the whole kernel.
Corn Oil is obtained from the embryo by expression and/or solvent extraction.
Refining involves the removal of free fatty acids, phospholipids, and impurities; decolorizing with solid adsorbents; dewaxing by chilling; and deodorization at high temperature and under vacuum.
POTENTIAL BENEFITS OF CORN OIL:
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.
*Rich in phytosterols
Corn oil is full of phytosterols, which are plant-based compounds with a similar structure to the cholesterol found in animals.
Phytosterols are potentially anti-inflammatory, and eating a diet rich in anti-inflammatory foods may decrease your risk of certain conditions, such as heart disease, type 2 diabetes, and some cancers.
Corn oil has a high phytosterol content compared to several other cooking oils like peanut, olive, and canola oils.
Corn Oil’s particularly high in the phytosterol beta-sitosterol.
Test-tube studies have found that beta-sitosterol may have anti-tumor properties.
In one study, it was able to significantly slow down the growth of lung cancer cells while having no effect on healthy lung cells.
Additionally, phytosterols are known to help block your body’s absorption of cholesterol.
Thus, they may help decrease high cholesterol levels, which are a risk factor for heart disease.
*May promote heart health
Because corn oil contains heart-healthy compounds, such as vitamin E, linoleic acid, and phytosterols, it may lower your risk of heart disease.
Vitamin E is a powerful antioxidant, so a diet high in this nutrient may prevent oxidative damage to your heart and blood vessels caused by excess free radicals.
Additionally, in a review of studies in more than 300,000 people, swapping 5% of total calories from saturated fat to linoleic acid was associated with a 9% lower heart attack risk and a 13% lower risk of heart-related death.
Summary
Corn oil is high in anti-inflammatory phytosterols and other compounds that may help reduce certain heart disease risk factors, such as LDL (bad) cholesterol and total cholesterol.
CHEMCIAL PROPERTIES OF CORN OIL:
Corn Oil is a clear light yellow or yellow oil
Corn Oil is a clear, light yellow-colored, oily liquid with a faint characteristic odor and slightly nutty, sweet taste resembling cooked sweet corn.
WHAT ARE OTHER TYPES OF OILS?
At room temperature, all oils are liquid forms of fat.
Liquid fats are always better for your health than solid fats.
Examples of other liquid fats include:
*Canola oil — which comes from rapeseed
*Olive oil
*Sunflower oil
*Soybean oil
The generic term vegetable oil usually refers to liquid oils from soy or corn.
Corn Oil’s widely used — especially for frying in restaurants.
In contrast, many other fat sources come in a solid form at room temperature.
Eating too much solid fat can be bad for your health.
It increases your risk for heart disease and diabetes.
Examples of solid fats include:
*Butter
*Lard
*Palm oil
*Coconut oil
*Margarine
POTENTIAL BENEFITS OF CORN OIL:
1. Contains Polyunsaturated and Monounsaturated Fats
In terms of its fatty acid composition, corn oil is very high in polyunsaturated fats, especially the type called linoleic acid.
Corn oil is about 30%–60% linoleic acid.
Linoleic acid can be beneficial when consumed in small amounts and when it’s obtained in a healthy ratio to other types of fats.
Once eaten, linoleic acid is converted to gamma-linolenic acid (GLA), which studies suggest offers health perks such as helping reduce inflammation and keep cholesterol levels within a healthy range.
GLA may also help decrease the risk for developing dangerous blood clots due to its lowering effects on platelet aggregation and may offer some protection against insulin resistance.
Aside from linoleic acid, corn oil also contain some oleic acid and palmitic acid.
2. Provides Phytosterols
Corn oil contains some phytosterols, which are plant-based compounds that can help reduce LDL “bad” cholesterol by blocking its absorption and support healthy levels of total cholesterol.
There’s evidence suggesting that higher intake of phytosterols may lower the risk for developing heart disease, although the connection between different cooking oils and heart disease remains controversial.
Phytosterols also have some other health-promoting effects, such as anti-inflammatory, immunomodulatory and anticancer effects.
Studies have found that rice bran oil, corn oil and grapeseed contain some of the highest phytosterols content among all vegetable oils.
3. Contains Vitamin E
Corn oil contains a good amount of vitamin E, with about 13% of your daily needs in one tablespoon.
Vitamin E is an important antioxidant that research indicates can help protect from free radical damage.
It plays a role in supporting immune function, eye health, skin health, cardiovascular function, as well as other important bodily functions.
4. Has a High Smoke Point
Corn oil has a high smoke point of approximately 450 degrees Fahrenheit, which means it’s a better choice for cooking at high temperatures compared to some other oils and fats.
The smoke point of an oil or cooking fat refers to its burning point or the temperature at which the fat begins to oxidize, changing its chemical structure in a negative way.
While vegetable oils that are high in polyunsaturated fats are not typically the best choices for cooking methods such as frying or grilling because they’re known to oxidize easily, corn oil is an exception (as is avocado oil, which has an even higher smoke point of about 520 F).
For comparison sake, butter and coconut oil have smoke points of about 350 F, and olive oil has one of about 410 F.
Other refined vegetable oils like sunflower, palm and safflower oil also have smoke points around 450 F.
WHAT NUTRIENTS ARE IN CORN OIL?
Corn oil contains a high amount of unsaturated fats.
That’s why Corn Oil’s a liquid at room temperature.
Corn Oil’s also a fantastic source of phytosterols and tocopherols.
Both of these molecules are capable of positively impacting your health.
A 100-gram serving of corn oil generally contains 94 grams of total fat and 22.6 milligrams of vitamin E.
In terms of specific types of fats, 100 grams of corn oil contains:
* 13.4 grams of saturated fatty acids
* 27.7 grams of monounsaturated fatty acids
* 52.9 grams of polyunsaturated fatty acids
WHAT NUTRIENTS ARE IN CANOLA AND OLIVE OIL?
Canola and olive oil are both highly comparable to corn oil.
They’re all relatively good for you but contain slightly different ingredients and ratios.
In comparison, a 100-gram serving of canola oil contains 94.5 grams of total fat and 17.3 milligrams of vitamin E.
In terms of specific types of fat, 100 grams of canola oil contains:
6.61 grams of saturated fatty acids
62.6 grams of monounsaturated fatty acids
25.3 grams of polyunsaturated fatty acids
A 100-gram serving of olive oil contains 93.7 grams of total fat and no reported amounts of vitamin E.
For specific types of fats, 100 grams of olive oil contains:
15.4 grams of saturated fatty acids
69.2 grams of monounsaturated fatty acids
9.07 grams of polyunsaturated fatty acids
Like corn oil, both of these types of oil also contain phytosterols.
HOW DO THE TYPES OF FATS WITHIN THESE OILS COMPARE?
How do the types of fats within these oils compare?
Monounsaturated and polyunsaturated fats are much better for your health than saturated fats.
Corn oil, canola oil, and olive oil all contain plenty of heart-healthy fats.
One major difference is the presence of a particular type of healthy fat called omega-3s.
Getting plenty of omega-3s in your diet lowers your risk of heart disease, benefits your blood pressure, and could even help prevent certain cancers.
Canola oil is a rich source of omega-3s.
But corn oil doesn’t contain high concentrations of these particular fats.
Corn oil isn’t considered a good source of omega-3s for your diet.
When it comes to vegetable oils and omega-3s, you’ll have to check the nutrition label.
Soybean oil is a great source of omega-3s.
So if your vegetable oil is a mix of soy and corn, then it’ll have more omega-3s than corn oil alone.
WHAT ARE THE HEALTH BENEFITS OF CORN OIL?
Adding corn oil into your diet can lead to many positive health outcomes.
The particularly high concentration of certain phytosterols in corn oil has been linked to a number of positive effects, like:
*Protection from DNA damage
*Healthier blood pressure
*A decreased risk of diabetes
*Better blood clotting abilities
Corn oil consumption is also great for lowering your cholesterol. Findings from 30 studies showed an average 16% reduction in overall cholesterol levels just by swapping out corn oil for saturated fats in your diet.
NUTRITION OF CORN OIL:
All cooking oils contain roughly the same amount of calories and grams of fat, protein, sugar and carbohydrates.
(They are virtually free of everything except for fat.)
Does corn oil have nutritional value? While corn itself does contain some nutrients, such as fiber and vitamin C, corn oil is mostly pure fat and does not provide a significant amount of fiber, protein, antioxidants or minerals.
Some oils, such as olive oil, grapeseed oil and corn oil, do provide some antioxidants and vitamins, including vitamin E.
However, generally speaking corn oil is mostly a source of fat, including monounsaturated fat and polyunsaturated fatty acids.
According to the U.S. Department of Agriculture, one tablespoon of corn oil contains approximately:
* 122 calories
* 14 grams fat (about 2 grams saturated fat)
* 2 milligrams vitamin E (13% DV)
IS CORN OIL HEALTHY, OR IS CORN OIL BAD FOR YOU?
As you can tell from the list of foods above, corn oil makes its way into many processed and packaged foods that are lacking nutritional value.
On the other hand, corn oil has a high smoke point and does contain some vitamin E.
Let’s find out more below regarding the pros and cons of using this oil, plus other healthy fats to emphasize in your diet instead.
IS CORN OIL THE SAME AS VEGETABLE OIL?
Corn oil is one type of vegetable oil, but it isn’t the only type and these two terms don’t necessarily mean the same thing.
The category of vegetable oils includes oils made from diverse plant species.
Oils that fall into this category can include:
*corn
*olive
*canola
*grapeseed
*peanut
*safflower
*avocado
*sesame
*sunflower
*coconut oil
*others
Some of these are healthier choices than others due to their chemical compositions and how easily they become rancid once heated.
When you shop for cooking oils in stores you may see oil labeled as “vegetable oil.”
This is usually a blend of several oils, including canola, corn and soybean oil.
Corn oil is also a key ingredient in some margarines (which are considered unhealthy).
PHYSICAL and CHEMICAL PROPERTIES of CORN OIL:
CAS Number: 8001-30-7
EC Number: 232-281-2
Molecular Formula: Mixture (triglycerides of fatty acids)
Molecular Weight: Varies based on fatty acid composition
Appearance: Pale yellow to golden yellow liquid
Odor: Mild, characteristic odor
Density: ~0.917-0.925 g/cm³ at 20°C
Melting Point: Solidifies below -10°C
Boiling Point: Decomposes before boiling
Flash Point: >230°C
Solubility: Insoluble in water,
soluble in organic solvents like ethanol and chloroform
Smoke Point: ~230-238°C
Acid Value: ≤ 0.6 mg KOH/g (refined)
CBNumber:CB1128871
Molecular Formula:N/A
Molecular Weight:0
MDL Number:MFCD00130865
Density: 0.900 g/mL at 20 °C
Refractive Index: 1.473-1.476
Flash Point: 254 °C
Storage Temp.: Sealed in dry, Room Temperature
Solubility: Miscible with benzene, chloroform, dichloromethane,
ether, hexane, and petroleum ether;
practically insoluble in ethanol (95%) and water.
Form: Liquid
Color: Pale Yellow
Odor: Pale yellow oily liquid, faint characteristic odor and taste
CAS DataBase Reference: 8001-30-7
Indirect Additives Used in Food Contact Substances: Corn Oil
FDA 21 CFR: 310.545
EWG's Food Scores: 1
FDA UNII: 8470G57WFM
EPA Substance Registry System: Corn oil (8001-30-7)
FIRST AID MEASURES of CORN OIL:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of CORN OIL:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of CORN OIL:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of CORN OIL:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of CORN OIL:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of CORN OIL:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
