With a mild flavor and high burning point, corn oil is ideal for deep-frying without imparting a flavor to foods. Smoke point: Refined: 410F/210C, Unrefined:320F/160C
Also known as maize oil, this oil has a rather bland taste but is high in polyunsaturates and so is one of the healthier oils. Groundnut oil can be used in place of corn oil. Uses: Due to its high heating point it is suitable for deep frying. To store: Store in a cool, dry place away from direct sunlight.
A golden-colored oil with a rich, buttery taste, ideally suited to whole grain baking. Its full- bodied texture and light taste give baked goods a moist crumb.
the liquid product extracted from the germ of a kernel of corn
A pale yellow oil obtained from corn endosperms; odorless, almost flavorless, high in polyunsaturated fats with a high smoke point; a good medium for frying, also used in baking, dressings and to make margarine.
A refined commercial vegetable oil based on the extract from the germ fraction of the genus Zea mays Linnaeus. Corn oil is predominantly mono-, di-, and triglycerides with only trace levels of free fatty acids. In contrast the oil or fat remaining in the starch is around 70% free fatty acids. Corn oil is a high value by-product of the corn wet milling process.
A nonhydrogenated oil derived from the kernel of corn. The refined product is tasteless and odorless. Used in U.S. for salad dressings, frying, and as a shortening in baking.
Crisco Canola Corn Oil has 25% less saturated fat than corn oil, and like corn oil, has 14 grams of fat per serving.
Corn oil is used as a skin soother and softener (emollient). It is rich in linoleic acid, one of the three essential fatty acids. Go to the Fruits & Vegetables Dictionary and look up Corn.
Corn oil is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes it a valuable frying oil. It is also a key ingredient in some margarines.