Description

 CORN OIL

Corn oil is an edible vegetable oil extracted from the germ (embryo) of corn kernels (Zea mays). It is usually refined (through degumming, neutralization, bleaching, and deodorization), giving it a light yellow color and neutral taste. Has a high smoke point (~232°C / 450°F), making it ideal for frying.

 Culinary Uses

• Cooking & frying (deep frying, stir-frying, sautéing).
• Baking and margarine production.
• Used in processed foods (snacks, chips, salad dressings).
• Sometimes blended with other vegetable oils.

 Nutrition & Health

• Fat composition (approx.):
  • ~59% polyunsaturated fat (mainly omega-6 linoleic acid).
  • ~24% monounsaturated fat (oleic acid).
  • ~13% saturated fat.
• Rich in Vitamin E (tocopherols) — antioxidant.
• Contains plant sterols, which may help lower LDL cholesterol.

Health Notes:

• Good for heart health when replacing saturated/trans fats.
• Needs balance with omega-3 intake, since it’s high in omega-6.
• Neutral taste and stability make it versatile but less nutrient-dense than oils like olive or flaxseed oil.

 Non-Food Uses

• Industrial: biodiesel, soaps, inks, paints.
• Cosmetics: creams, lotions, hair care.
• Pharmaceuticals: sometimes used as a carrier oil.

 Fun Facts

• Corn oil was first produced commercially in the late 1800s in the U.S.
• The U.S. is still the largest producer, followed by Brazil and Argentina.
• Corn is also a source of corn syrup, ethanol, starch, and animal feed — making it one of the most versatile crops in the world.