Corn oil

Source: Wikipedia, the free encyclopedia.
Corn oil, five liters
Plastic jugs in cardboard boxes, 15 kg each

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. It 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

pharmaceutical
preparations.

Production

Almost all corn oil is

winterization (the removal of waxes), and deodorization by steam distillation of the oil at 232–260 °C (450–500 °F) under a high vacuum.[1]

Some specialty oil producers manufacture unrefined, 100%-expeller-pressed corn oil. This is a more expensive product since it has a much lower yield than the combination expeller and solvent process, as well as a smaller market share.[citation needed]

Country Production, 2018
(tonnes)
1  United States 1,707,600
2  China 483,700
3  Brazil 145,548
4  South Africa 83,700
5  Japan 82,503
6  Italy 69,300
7  France 67,900
8  Belgium 64,700
9  Canada 62,300
10  Turkey 53,000
11  Argentina 46,800
Source :
FAOSTAT[2]

Constituents and comparison

Properties of vegetable oils[3][4]
The nutritional values are expressed as percent (%) by mass of total fat.
Type Processing
treatment[5]
Saturated

fatty acids
Monounsaturated

fatty acids
Polyunsaturated

fatty acids		 Smoke point
Total[3] Oleic
acid
(ω-9)		 Total[3]
α-Linolenic

acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Avocado[6] 11.6 70.6 52–66
[7]		 13.5 1 12.5 12.5:1 250 °C (482 °F)[8]
Brazil nut[9] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[10]
Canola[11] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 204 °C (400 °F)[12]
Coconut[13] 82.5 6.3 6 1.7 0.019 1.68 88:1 175 °C (347 °F)[10]
Corn[14] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[12]
Cottonseed[15] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[12]
Cottonseed[16]
hydrogenated
 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[17] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.4 14.8 14.3   74.9 0.15 74.7 very high 216 °C (421 °F)[18]
Hemp seed[19] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[20]
High-oleic safflower oil[21]
 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[10]
Olive, Extra Virgin[22] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[10]
Palm[23] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[24] hydrogenated 88.2 5.7 0
Peanut[25] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[12]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[26] 15.6:1 232 °C (450 °F)[27]
Sesame[28] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[29] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[12]
Soybean[30]
partially hydrogenated
 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Sunflower[31] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[12]
Walnut oil[32] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[33]

See also

References

  1. ^ a b Corn Refiners Association. Corn Oil Archived 2019-04-12 at the Wayback Machine 5th Edition. 2006
  2. ^ "Faostat".
  3. ^ a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
  4. ^ "Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils)". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  5. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
  6. ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  7. ^ Ozdemir F, Topuz A (2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Food Chemistry. Elsevier. pp. 79–83. Archived from the original (PDF) on 2020-01-16. Retrieved 15 January 2020.
  8. ^ Wong M, Requejo-Jackman C, Woolf A (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Retrieved 26 December 2019.
  9. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  10. ^
    doi:10.1016/j.foodchem.2009.09.070
    .
  11. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  12. ^ a b c d e f Wolke RL (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  13. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  14. ^ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  15. ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  16. ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  17. ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  18. PMID 27559299
    .
  19. S2CID 18445488
    .
  20. ^ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
  21. ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  22. ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  23. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  24. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  25. ^ "Oil, peanut". FoodData Central. usda.gov.
  26. ISBN 978-0-471-38552-3
    .
  27. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
  28. ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
  29. ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  30. ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  31. ^ "FoodData Central". fdc.nal.usda.gov.
  32. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  33. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
  34. ^ Daley, C.A.; Abbott, A.; Doyle, P.; Nader, G.; Larson, S. (2004). "A literature review of the value-added nutrients found in grass-fed beef products". California State University, Chico (College of Agriculture). Archived from the original on 2008-07-06. Retrieved 2008-03-23.
  35. PMID 17607361
    .

Further reading

External links
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