Last Updated : Sep 28,2017
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Corn oil is edible oil extracted from the seeds (kernels) of corn (maize). It is mild, medium-yellow coloured and neutral or bland in taste. Refining removes free fatty acids and phospholipids from corn oil, making it ideal for frying. With a high smoking point and pleasant taste, it is resistant to smoking, discolouration and unpleasant odours, making it a great cooking oil.
Corn oil is also a key ingredient in some brands of margarine. Corn oil has a milder taste and is less expensive than most other types of vegetable oils.
How to select
• Corn oil is generally available in bottles or sachets.
• Look for light golden coloured oil free from any discoloration, cloudiness or granules.
• Since corn oil is almost tasteless and odourless, it is a good choice for baking.
• It is widely used as a salad oil and it is also the main ingredient in the production of margarine.
• The main use of corn oil is in cooking, where its high smoke point makes refined corn oil valuable frying oil.
• Corn oil may also be used to prepare mayonnaise and salad dressings or for sautéing vegetables.
• Other uses include snacks and baking mixes.
How to store
• Store corn oil in a cool and dark place.
• Avoid reusing the oil leftover from deep-frying as reheating it might affect the chemical composition and rancidity quotient of the oil.
• Unopened bottles or metal containers can be kept for about a year.
• Once they've been opened, they should be used within two months, after which, they can turn rancid (bad) and shouldn't be consumed.
• If possible, transfer the oil from a can into a glass bottle to avoid metallic tasting oil; plastic containers shouldn't be used because they may lend a ‘plastic’ taste to the oil.
• Corn oil is a concentrated source of energy, is very digestible provides essential fatty acids.
• It is a rich source of Vitamin E and polyunsaturated fatty acids, which may help regulate blood cholesterol.
• Corn oil is high in polyunsaturated fats and monounsaturated fats so it is healthier to use than oils with higher saturated fat levels.
• Corn oil contains very little cholesterol. Its fatty acid content is 13 per cent saturated, 62 per cent polyunsaturated and 25 per cent monounsaturated.
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