Corn oil

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

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

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
Type	Processing treatment^[5]	Saturated fatty acids	Total^[3]	Oleic acid (ω−9)	Total^[3]	α-Linolenic acid (ω−3)	Linoleic acid (ω−6)	ω−6:3 ratio	Smoke point
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]

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]

References

^ ^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 of Avocado oil". Nutritiondata.com, Conde Nast from the USDA National Nutrient Database, Standard Release 21. 2014. Archived from the original on 31 August 2014. Retrieved 13 January 2025. 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, Feramuz; Topuz, Ayhan (June 2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period". Food Chemistry. 86 (1): 79–83. doi:10.1016/j.foodchem.2003.08.012.
^ 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, 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.
^ "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, 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.
^ 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, 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.
^ "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.

External links

Institute of Shortening and Edible Oils
The Maize Page (archived 13 July 2005)

[corn_dot_org-1] Corn Refiners Association. Corn Oil Archived 2019-04-12 at the Wayback Machine 5th Edition. 2006

[2] "Faostat".

[USDA_ndbcolumn-3] "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 of Avocado oil". Nutritiondata.com, Conde Nast from the USDA National Nutrient Database, Standard Release 21. 2014. Archived from the original on 31 August 2014. Retrieved 13 January 2025. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.

[The_margarine_shall_be_made_from_one_or_more_of_the_following_vegetable_oils;_canola,_safflower,_sunflower,_corn,_soybean,_or_peanut_oil.-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, Feramuz; Topuz, Ayhan (June 2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period". Food Chemistry. 86 (1): 79–83. doi:10.1016/j.foodchem.2003.08.012.

[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.

[Rao-10] Katragadda, 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.

[11] "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.

[post-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.

[nmi-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, 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.

[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.

[baileys-26] 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.

[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.

[BoH-33] "Smoke Point of Oils". Baseline of Health. Jonbarron.org.

[daley2004-34] 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.

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Corn oil

Production

Constituents and comparison

See also

References

Further reading

External links

Information related to Corn oil

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