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Corn oil

February 15, 2024

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, five liters
Plastic jugs in cardboard boxes, 15 kg each

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. It is sometimes used as a carrier for drug molecules in pharmaceutical preparations.

Production edit

Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-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 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.[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 edit

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 1.7 175 °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 edit

References edit

  1. ^ a b Corn Refiners Association. Corn Oil 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. ^ a b c d Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. 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. ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  19. ^ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. 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. ^ Orthoefer FT (2005). "Chapter 10: Rice Bran Oil". In Shahidi F (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6th ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. 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). . California State University, Chico (College of Agriculture). Archived from the original on 2008-07-06. Retrieved 2008-03-23.
  35. ^ 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 edit

  • Dupont J; PJ White; MP Carpenter; EJ Schaefer; SN Meydani; CE Elson; M Woods; SL Gorbach (October 1990). "Food uses and health effects of corn oil". J Am Coll Nutr. 9 (5): 438–470. doi:10.1080/07315724.1990.10720403. PMID 2258533.

External links edit

  • Institute of Shortening and Edible Oils
  • (archived 13 July 2005)

February 15, 2024
corn, north, american, maize, british, extracted, from, germ, corn, maize, main, cooking, where, high, smoke, point, makes, refined, corn, valuable, frying, also, ingredient, some, margarines, generally, less, expensive, than, most, other, types, vegetable, oi. 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 five litersPlastic jugs in cardboard boxes 15 kg eachCorn 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 It is sometimes used as a carrier for drug molecules in pharmaceutical preparations Contents 1 Production 2 Constituents and comparison 3 See also 4 References 5 Further reading 6 External linksProduction editAlmost all corn oil is expeller pressed then solvent extracted using hexane or 2 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 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 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 nbsp United States 1 707 6002 nbsp China 483 7003 nbsp Brazil 145 5484 nbsp South Africa 83 7005 nbsp Japan 82 5036 nbsp Italy 69 3007 nbsp France 67 9008 nbsp Belgium 64 7009 nbsp Canada 62 30010 nbsp Turkey 53 00011 nbsp Argentina 46 800Source FAOSTAT 2 Constituents and comparison editProperties of vegetable oils 3 4 The nutritional values are expressed as percent by mass of total fat Type Processingtreatment 5 Saturatedfatty acids Monounsaturatedfatty acids Polyunsaturatedfatty acids Smoke pointTotal 3 Oleicacid w 9 Total 3 a Linolenicacid w 3 Linoleicacid w 6 w 6 3ratioAvocado 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 7 175 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 1Flaxseed 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 0Peanut 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 1Soybean 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 1Sunflower 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 Of the saturated fatty acids 80 are palmitic acid lipid number of C16 0 14 stearic acid C18 0 and 3 arachidic acid C20 0 Over 99 of the monounsaturated fatty acids are oleic acid C18 1 cis 9 98 of the polyunsaturated fatty acids are the omega 6 linoleic acid C18 2 n 6 34 35 See also editCorn wet millingReferences edit a b Corn Refiners Association Corn Oil Archived 2019 04 12 at the Wayback Machine 5th Edition 2006 Faostat 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 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 USDA Specifications for Vegetable Oil Margarine Effective August 28 1996 PDF Avocado oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 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 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 Brazil nut oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 a b c d Katragadda HR Fullana A Sidhu S Carbonell Barrachina AA 2010 Emissions of volatile aldehydes from heated cooking oils Food Chemistry 120 59 65 doi 10 1016 j foodchem 2009 09 070 Canola oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 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 Coconut oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 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 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 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 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 Garavaglia J Markoski MM Oliveira A Marcadenti A 2016 Grape Seed Oil Compounds Biological and Chemical Actions for Health Nutrition and Metabolic Insights 9 59 64 doi 10 4137 NMI S32910 PMC 4988453 PMID 27559299 Callaway J Schwab U Harvima I Halonen P Mykkanen O Hyvonen P Jarvinen T April 2005 Efficacy of dietary hempseed oil in patients with atopic dermatitis The Journal of Dermatological Treatment 16 2 87 94 doi 10 1080 09546630510035832 PMID 16019622 S2CID 18445488 Melina V Smoke points of oils PDF veghealth com The Vegetarian Health Institute 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 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 Palm oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 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 Oil peanut FoodData Central usda gov Orthoefer FT 2005 Chapter 10 Rice Bran Oil In Shahidi F ed Bailey s Industrial Oil and Fat Products Vol 2 6th ed John Wiley amp Sons Inc p 465 doi 10 1002 047167849X ISBN 978 0 471 38552 3 Rice bran oil RITO Partnership Retrieved 22 January 2021 Oil sesame salad or cooking FoodData Central fdc nal usda gov 1 April 2019 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 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 FoodData Central fdc nal usda gov Walnut oil fat composition 100 g US National Nutrient Database United States Department of Agriculture Smoke Point of Oils Baseline of Health Jonbarron org 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 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 editDupont J PJ White MP Carpenter EJ Schaefer SN Meydani CE Elson M Woods SL Gorbach October 1990 Food uses and health effects of corn oil J Am Coll Nutr 9 5 438 470 doi 10 1080 07315724 1990 10720403 PMID 2258533 External links editInstitute of Shortening and Edible Oils The Maize Page archived 13 July 2005 Retrieved from https en wikipedia org w index php title Corn oil amp oldid 1191286153, wikipedia, wiki, book, books, library,

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