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Corn oil

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Corn oil
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 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

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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]

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
Source : FAOSTAT[2]

Constituents and comparison

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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

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References

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  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. ^ 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). "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. ^ 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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