Listing description
Corn oil (maize oil)
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.
Detailed description
Corn oil is
generally less expensive than most other types ofvegetable oils. One bushel of corn contains
1.55 pounds of corn oil (2.8% by
weight). Corn agronomists have developed high-oil
varieties; however, these varieties tend to show lower field yields, so they
are not universally accepted by growers.
Corn oil is also a
feedstock used for biodiesel. Other industrial
uses for corn oil include soap, salve, paint, 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 includewinterization (the removal of
waxes), and deodorization by steam distillation of the oil at 232–260 °C (450–500 °F) under a high vacuum.[1]
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.
Constituents and comparison
|
Type
|
Processing
Treatment |
Polyunsaturated fatty acids
|
Oleic acid
(ω-9) |
|||||
|
linolenic acid
(ω-3) |
Linoleic acid
(ω-6) |
|||||||
|
|
7.365
|
63.276
|
28.142
|
10
|
10
|
|
||
|
|
91.00
|
6.000
|
3.000
|
|
2
|
6
|
||
|
|
12.948
|
27.576
|
54.677
|
1
|
58
|
28
|
450 °F (232 °C)
|
|
|
|
25.900
|
17.800
|
51.900
|
1
|
54
|
19
|
||
|
|
7.5
|
15.5
|
79
|
64
|
15
|
11
|
225 °F (107 °C)
|
|
|
|
14.00
|
72.00
|
14.00
|
1.5
|
15
|
|
||
|
|
49.300
|
37.000
|
9.300
|
|
10
|
40
|
455 °F (235 °C)
|
|
|
|
16.900
|
46.200
|
32.000
|
|
32
|
48
|
||
|
|
8.00
|
15.00
|
75.00
|
|
|
|
||
|
|
7.541
|
75.221
|
12.820
|
|
|
|
||
|
|
15.650
|
22.783
|
57.740
|
7
|
50
|
24
|
||
|
|
10.100
|
45.400
|
40.100
|
0.200
|
39.800
|
45.300
|
||
|
|
9.859
|
83.689
|
3.798
|
|
|
|
||
|
93.600
|
1.529
|
.587
|
|
.287
|
|
|||
|
47.500
|
40.600
|
7.500
|
|
|
|
|||
|
21.100
|
73.700
|
.400
|
.096
|
|
|
|||
|
Values as percent (%) by weight
of total fat.
|
||||||||
·
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).
·
98% of the
polyunsaturated fatty acids are the omega-6 linoleic acid (C18:2 n-6 c,c) with the
2% remainder being the omega-3 alpha-linolenic acid (C18:3 n-3 c,c,c).
Effects on health
Some medical
research suggests that excessive levels of omega-6 fatty acids, relative to omega-3 fatty acids, may increase the probability of a number of diseases and
depression.[7][8][9] Modern Western diets
typically have ratios of omega-6 to omega-3 in excess of 10 to 1, some as high
as 30 to 1, partly due to corn oil which has an omega-6 to omega-3 ratio of
49:1. The optimal ratio is thought to be 4 to 1 or lower.
A high intake of
omega-6 fatty acids may increase the likelihood that postmenopausal women will
develop breast cancer. Similar effects were
observed on prostate cancer.Other analysis
suggested an inverse association between total polyunsaturated fatty acids and
breast cancer risk.
PRICE
$13.40/KG OR $6.09/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
website: www.franchiseminerals.com
No comments:
Post a Comment