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Corn oil

From Wikipedia, the free encyclopedia
Corn oil
Oil from the seeds of corn
Plastic jugs in cardboard boxes, 15 kg each

Corn oil (North American) ormaize oil (British) isoil extracted from thegerm ofcorn (maize). Its main use is in cooking, where its highsmoke point makes refined corn oil a valuablefrying oil. It is also a key ingredient in somemargarines. Corn oil is generally less expensive than most other types ofvegetable oils.

Corn oil is also a feedstock used forbiodiesel. Other industrial uses for corn oil includesoap,salve,paint,erasers,rustproofing for metal surfaces,inks,textiles,nitroglycerin, andinsecticides. It is sometimes used as a carrier for drug molecules inpharmaceutical preparations.

Production

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Almost all corn oil isexpeller-pressed, thensolvent-extracted usinghexane or2-methylpentane (isohexane).[1] 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 removephosphatides. Alkali treatment also neutralizes free fatty acids and removes color (bleaching). Final steps in refining includewinterization (the removal of waxes), and deodorization by steam distillation of the oil at 232–260 °C (450–500 °F) under a high vacuum.[1]

CountryProduction, 2018
(tonnes)
1 United States1,707,600
2 China483,700
3 Brazil145,548
4 South Africa83,700
5 Japan82,503
6 Italy69,300
7 France67,900
8 Belgium64,700
9 Canada62,300
10 Turkey53,000
Source :FAOSTAT[2]

Constituents and comparison

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Properties ofvegetable oils[3]
The nutritional values are expressed as percent (%) by mass of total fat.
TypeProcessing
treatment[4]		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[5]11.670.667.913.5112.512.5:1250 °C (482 °F)[6]
Brazil nut[7]24.832.731.342.00.141.9419:1208 °C (406 °F)[8]
Canola[9]7.463.361.828.19.118.62:1204 °C (400 °F)[10]
Coconut[11]82.56.361.70.0191.6888:1175 °C (347 °F)[8]
Corn[12]12.927.627.354.715858:1232 °C (450 °F)[10]
Cottonseed[13]25.917.81951.915454:1216 °C (420 °F)[10]
Cottonseed[14]hydrogenated93.61.50.60.20.31.5:1
Flaxseed/linseed[15]9.018.41867.853130.2:1107 °C (225 °F)
Grape seed[16] 9.616.115.8  69.90.1069.6very high216 °C (421 °F)
Hemp seed[17]7.09.09.082.022.054.02.5:1166 °C (330 °F)[18]
High-oleic safflower oil[19]7.575.275.212.8012.8very high212 °C (414 °F)[8]
Olive (extra virgin)[20]13.873.071.310.50.79.814:1193 °C (380 °F)[8]
Palm[21]49.337.0409.30.29.145.5:1235 °C (455 °F)
Palm[22]hydrogenated88.25.70
Peanut[23]16.257.155.419.90.31819.661.6:1232 °C (450 °F)[10]
Rice bran oil2538.438.436.62.234.4[24]15.6:1232 °C (450 °F)[25]
Sesame[26]14.239.739.341.70.341.3138:1
Soybean[27]15.622.822.657.77517.3:1238 °C (460 °F)[10]
Soybean[28]partially hydrogenated14.943.042.537.62.634.913.4:1
Sunflower[29]8.9963.462.920.70.1620.5128:1227 °C (440 °F)[10]
Walnut oil[30]unrefined9.122.822.263.310.452.95:1160 °C (320 °F)[31]

See also

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References

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  1. ^abCorn Refiners Association.Corn OilArchived 2019-04-12 at theWayback Machine 5th Edition. 2006
  2. ^"Faostat".
  3. ^abc"FoodData Central". United States Department of Agriculture. 1 April 2019. 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. ^"USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996"(PDF).
  5. ^"Avocado oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1 April 2019. Retrieved23 February 2025.
  6. ^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. Retrieved26 December 2019.
  7. ^"Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  8. ^abcdKatragadda, Harinageswara Rao; Fullana, Andrés; Sidhu, Sukh; Carbonell-Barrachina, Ángel A. (May 2010). "Emissions of volatile aldehydes from heated cooking oils".Food Chemistry.120 (1):59–65.doi:10.1016/j.foodchem.2009.09.070.
  9. ^"Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  10. ^abcdefWolke RL (May 16, 2007)."Where There's Smoke, There's a Fryer".The Washington Post. RetrievedMarch 5, 2011.
  11. ^"Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  12. ^"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. Retrieved6 September 2017.
  13. ^"Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  14. ^"Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  15. ^"Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  16. ^"Grape seed oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1 April 2019. Retrieved23 February 2025.
  17. ^Callaway, James; Schwab, Ursula; Harvima, Ilkka; Halonen, Pirjo; Mykkänen, Otto; Hyvönen, Pekka; Järvinen, Tomi (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis".Journal of Dermatological Treatment.16 (2):87–94.doi:10.1080/09546630510035832.PMID 16019622.
  18. ^Melina V."Smoke points of oils"(PDF).veghealth.com. The Vegetarian Health Institute.
  19. ^"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. Retrieved6 September 2017.
  20. ^"Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  21. ^"Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  22. ^"Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  23. ^"Oil, peanut".FoodData Central. usda.gov.
  24. ^Orthoefer, Frank T. (2020). "Rice Bran Oil".Bailey's Industrial Oil and Fat Products. pp. 1–25.doi:10.1002/047167849X.bio015.pub2.ISBN 978-0-471-38460-1.
  25. ^"Rice bran oil". RITO Partnership. Retrieved22 January 2021.
  26. ^"Oil, sesame, salad or cooking". FoodData Central.fdc.nal.usda.gov. 1 April 2019.
  27. ^"Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  28. ^"Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved6 September 2017.
  29. ^"FoodData Central".fdc.nal.usda.gov.
  30. ^"Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  31. ^"Smoke Point of Oils".Baseline of Health. Jonbarron.org.
  32. ^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 fromthe original on 2008-07-06. Retrieved2008-03-23.
  33. ^Yong Q. Chen; at al (2007)."Modulation of prostate cancer genetic risk by omega-3 and omega-6 fatty acids".The Journal of Clinical Investigation.117 (7):1866–1875.doi:10.1172/JCI31494.PMC 1890998.PMID 17607361.

Further reading

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External links

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