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Corn oil is the edible oil obtainable from the seeds (kernels) of the plant, Zea mays L., belonging to the tribe Maydeae of the grass family Gramineae (Poaceae), valued for its bland flavor and light color.
The 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 corn meal, animal feed, hominy, breakfast foods, or other edible solids.
Corn oil is used almost entirely for food. It is favored as a salad 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.
See also Food, Grains, Corn. |
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Corn oil is popular for salad dressings and is also used in margarine manufacturing.
Different oils have different uses. Some, such as sesame oil, olive oil are ideal for seasoning. Others, such as sunflower oil, can be used in salad dressing. Some oils, including corn oil, are particularly good for cooking. |
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| Poly-unsaturated fats, like corn oil, are extremely vulnerable to damage from heat, so they are not suitable for high-temperature cooking. These oils are best used in salad dressings, sauces, and dips. |
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Poly-unsaturated oils such as corn oil can become rancid when exposed to heat, light, and oxygen. As a result, oil-processing methods affect the nutritional content, storage life, and quality of oils.
Choosing a high quality cooking oil can be a challenge unless one understands the terms that food manufacturers use to describe the methods by which cooking oils are processed. When purchasing cooking oil, it is important to review the label, and note the method of extraction, and whether the oil is refined or unrefined. Whenever possible, choose expeller-pressed, unrefined oils. Select oils in light-resistant plastic containers, or dark brown or green glass containers. |
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Every 100 g of corn oil contains 899 calories, 99.9 g fats, 12.7 g saturated fats, 24.7 g mono-unsaturated fats, 57.8 g poly-unsaturated fats, 17 mg vitamin E.
As corn oil is high in poly-unsaturated fats, it contains large amounts of poly-unsaturated fatty acids (PUFAs). Poly-unsaturated fatty acids are so-named because, due to the presence of two or more double bonds, there are places along the carbon chain where the fatty acid is not "saturated" with hydrogen. Poly-unsaturated fats are liquid at room temperature, and remain in liquid form even when refrigerated or frozen. Poly-unsaturated fats are divided into two families: the omega-3 fats and the omega-6 fats.
Linoleic acid is a member of the omega-6 family of fatty acids. It is another essential fatty acid. Dietary sources of linoleic acid include corn oil, sunflower seed, and safflower. |
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