Refined Corn Oil for Sale
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 Manufacturing Process
Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-methylpentane (isohexane). 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.
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.
Specifications for Refined Corn Oil:
- Relative density 0.917-0.925
- Refractive index (at 40oC) (at 25oC) 1.4650-1.4680 1.4740 1.4700
- Humidity and volatile substances (Max) 0.20% at 105 0C
- Insoluble impurities including corn seed germ (Max) 0.50%
Saponification value (mg potassium hydroxide / g oil) 187 193 - Unsaponifiable matters (g / kg) max 15.0
- Soap content (max) 0. 005%
- Total acidity as oleic acid (max) 0.3%
- Acid value (mg potassium hydroxide / g oil) max 0.6
- Peroxide value (ml equivalent active oxygen/ kg oil) max 10.0
- Iodine value (Wijs method) 103- 128 Acid %
- Caproic acid (C0:6)
- None Caprylic acid (C0:8)
- None Capric acid (C0:10)
- None Lauric acid (C0:10)
- None 0.3 Myristic acid (C0:14)
- None 0.3 Palmitic acid (C0:16) 8.6 16.5
- Palmitoleic acid (C1:16)
- None 0.5 Heptadecenoic acid (C0:17)
- None 0.1 Heptadecenoic acid (C1:17)
- None 0.1 Stearic acid (C0:18)
- None 3.3 Oleic acid (C1:18) 20.0-42.2
- Linoleic acid (C2:18) 34.0-65.5
- Linoleic acid (C3:18) None- 2.0
Potential benefits of corn oil
Corn oil appears to have beneficial health effects in some studies. It contains compounds that may promote heart health, such as phytosterols, vitamin E, and linoleic acid.
Rich in phytosterols
Corn oil is full of phytosterols, which are plant-based compounds with a similar structure to the cholesterol found in animals.
Phytosterols are potentially anti-inflammatory, and eating a diet rich in anti-inflammatory foods may decrease your risk of certain conditions, such as heart disease, type 2 diabetes, and some cancers.
Corn oil has a high phytosterol content compared to several other cooking oils like peanut, olive, and canola oils. It’s particularly high in the phytosterol beta-sitosterol.
Corn oil has some significant downsides that may outweigh its potential health benefits.
High in omega-6 fats
Corn oil is high in linoleic acid, an omega-6 fat that has been linked to improved health in some studies.
However, omega-6 fats can be harmful if they’re consumed in excess. According to most research, your body needs to maintain an omega-6 to omega-3 ratio of about 4:1 for optimal health.
Most people consume these fats in a ratio of about 20:1, eating far more omega-6 fats than omega-3s.
This imbalance has been linked to conditions such as obesity, impaired brain function, depression, and heart disease.
A proper balance of these fats is important, as omega-6 fats tend to be pro-inflammatory — especially when there are not enough anti-inflammatory omega-3 fats present.
Corn oil has an omega-6 to omega-3 fat ratio of 46:1.
Conclusion
Corn oil is popular for cooking methods like frying due to its high smoke point.
Though its phytosterol and vitamin E contents may offer some health benefits, it’s also highly refined and high in inflammatory omega-6 fats. Thus, its potential negative health effects outweigh its benefits.