Talk:Corn oil

Composition table

This table appears wrong - the values don't add up correctly and there are no units. The number of digits exceeds expected precision. The source listed for the data disagrees with what is listed. — Preceding unsigned comment added by 108.243.106.82 (talk) 00:21, 7 November 2012 (UTC)

Somewhere should mention that corn oil contains vitamin E. Also, mention of the flavour and taste of corn oil.

Properties

Why isn't there a table on the right-hand side listing its properties (Freezing point, boiling point, viscosity, density, etc.)? — Preceding unsigned comment added by 76.217.12.210 (talk) 01:58, 26 October 2011 (UTC)

Yield

The page claims 28kg/Mg of corn, which isn't cited. This is 2.8% and seems high. That seems to say that mashed up corn is higher in fat than 2% milk, which is hard to believe. —BenFrantzDale 16:49, 20 January 2006 (UTC)

Indeed, mashed up yellow corn from the can contains a much lower percentage of fat, almost none. The article means that whole dried corn grain (like uncooked popcorn kernels) is %2.8 oil (and actually this is low; it's probably closer to %4). If all of the water is removed from the milk, then the dehydrated substance will now have a higher fat composition than the whole corn grain. Fresh corn is %78 water (and canned corn might be higher, undrained, since water is added). Whole milk is %87 water. Whole grain dry uncooked corn is around %10 water. Drsruli (talk) 22:17, 12 July 2024 (UTC)

2% milk isn't 2% fat. It's 2% of the fat of normal milk.--(Forgot my account passowrd and too lazy to make a new one) — Preceding unsigned comment added by 76.217.12.210 (talk) 01:49, 26 October 2011 (UTC)

Incorrect. 2% milk is indeed %2 fat, 2 grams of fat per 100g, and may be easily confirmed from calculations from the label. Whole milk is around %3.25. Dry whole grain corn is around %4 fat, but this can vary and some varieties may even reach %8. This is small. It's rather difficult to consume 100g of dry corn grain, and a serving size tends to be maybe 25g, or even less (of dry grain, depending how it was prepared). It takes around 300 pounds of corn to make a gallon of oil, using the modern method described in the article. Drsruli (talk) 22:06, 12 July 2024 (UTC)

What are the health benifts and risks?

The article does not include the health benefits and risks of its usage.

Corn oil use in Biodiesel

"but as corn oil refining technology improves, it will become a greater source of biodiesel and a backup source in case of large-scale soybean crop failures"

Should this not be "corn oil MAY become a greater source", or "corn oil shows much promise in..."

How is it made?

The article currently says it's extracted. What does that mean? If I take corn and force it through a strainer in my kitchen will I get corn oil?

Apparently they use toxic petroleum solvents to extract the oil. Imagine that! No joke. http://www.springerlink.com/content/f8m5t3m10727h345/ —Preceding unsigned comment added by 99.199.35.159 (talk) 06:14, 22 March 2010 (UTC)

The oil (mostly) is in the germ, as it is with wheat. This is the part from which the oil is extracted, and if you HAD "corn germ" then you might be able to press significant usable oil yourself, just as you might from wheat germ, from ground nuts or flax or sunflower seed. Much corn flour and corn meal is degerminated, so this is a normal part of how we process corn grain, just as wheat grain. The oil is in the "offal". As with other grain, degerminating the flour makes it less likely to go rancid and spoil. Drsruli (talk) 22:00, 12 July 2024 (UTC)

HOW does corn make corn oil

Even more interesting, I think, is, "HOW does corn make corn oil ?" —Preceding unsigned comment added by 68.220.31.77 (talk) 21:17, 25 June 2008 (UTC)

Corn Oil composition citation

C16:0 10.9%; C18:0 2.0%; C20:0 0.4%; C16:1 0.2%; C18:1 25.4%; C18:2 59.6%; C18:3 1.2%. Source: Richard O'Brien "Fats and Oils: Formulating and Processing for Applications" Technomic Publishing Company, Lancaster, Pennsylvania 17604 USA. ISBN No 1-56676-363-0 199.133.189.238 (talk) 17:11, 20 November 2008 (UTC)

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Composition table

It was bad 12 years ago, and it's still bad. The numbers are grossly impossible. We KNOW that Corn Oil has much more Omega 6 than Omega 3, but apparently, it's not particularly high in either (and not %60 Omega 6), and much of the remainder is Oleic Acid. A whole generation has been using this egregious chart. Drsruli (talk) 21:55, 12 July 2024 (UTC)

" It is also a key ingredient in some margarines. "

Name one. Drsruli (talk) 05:05, 3 September 2024 (UTC)

The claim should be removed it is WP:OR. The only solid margarine I could find online using corn oil was this one [1]. That is a rare example, most do not use corn oil they use rapeseed, sunflower or palm. Psychologist Guy (talk) 21:44, 3 September 2024 (UTC)

To be fair, it did used to be a key ingredient of some margarines, especially Fleischman's and Mazola, and perceived as an indicator of high quality. Like, over twenty years ago, perhaps when this line of the article was written. I'm not sure even that the ingredient information on the page that you sourced is current. Drsruli (talk) 04:43, 22 September 2024 (UTC)

Having done some historical research on coin oil it was used as a main ingredient in selected margarines in the 1960s not present. There is currently a line on the article "It is also a key ingredient in some margarines", this should probably be changed to past tense. Another option is to create a small history section with this information. Psychologist Guy (talk) 13:15, 22 September 2024 (UTC)

Considerably later than the 1960s. Noticeably less so through the 90s. (And why did they stop?) Drsruli (talk) 00:17, 23 September 2024 (UTC)

Probably multiple reasons why they stopped. There is some historical information here from a booklet published by the Corn Refiners Association:

"Margarine began to displace butter as a household spread beginning in the 1930s. However, before 1950, use of corn oil in margarine manufacture was minimal. The discovery in the 1950s that corn oil had a favourable impact on serum cholesterol dramatically expanded it use in margarine. Corn oil margarines are among the highest in polyunsaturates of all the leading margarines. Use of corn oil in margarine was only about one million pounds in the 1930s, but increased to around 15 million pounds in the 1950s, 50 million pounds in the 1960s and up to 250 million pounds in the early 1980s. Corn oil use for margarine production has decreased since the early 1980s as supplies have been diverted to institutional frying uses". ([2], p. 21).

I have not looked into historical margarine bans, but it is interesting to note that in the 1950s Wisconsin’s state legislators banned margarine [3], [4]. It looks like corn oil margarine peaked at its highest up until the 1980s. It's hard to find much modern sourcing discussing it but I did find a few books on Google books that talked about its popularity in the 1960s. Psychologist Guy (talk) 00:36, 23 September 2024 (UTC)