Corn oil as an ingredient

Corn oil is a polyunsaturated vegetable oil. It is one of the most widely used cooking oils. Corn oil is often used in deep-fat frying and in the preparation of margarine.

Corn oil is rich in unsaturated fatty acids, that is, fatty acids whose carbon atoms are deficient in hydrogen atoms. It is more strongly flavored than other oils.

Corn oil has a high level of the essential fatty acid linoleic acid and less saturated fat than many other oils. The principle end products, all in foods as consumer or institutional products, are:
*Salad and cooking oil, 100% corn oil
*Blends of butter (40%) and corn margarine (60%)
*Mayonnaise and emulsion-type salad dressings
*As an oil ingredient in a variety of package food including:
-Spaghetti sauce
-Potato chips and snack foods
-Baking mixes
-Frostings and whipped toppings
-Crumb coatings for meat and poultry
-Baked goods

To prepare corn oil, the germ is first separated from the starchy endosperm by steaming milling an sifting and is then heated and pressed to yield oil.
Corn oil as an ingredient