Corn oil

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Corn oil
Raw material plant (noun)

Corn ( Zea mays )

origin

Seedling

colour

light yellow to reddish yellow

ingredients
Oleic acid 19.5-50%
Linoleic acid 34-62%
Linolenic acid 0.1-2%
Palmitic acid 8-19%
More fatty acids Stearic acid 0.5–4%, gadoleic acid <0.5%, behenic acid <0.5%, arachidic acid <0.5%
Other ingredients Tocopherol 1.3-1.6 mg / kg, wax 0.15-0.5%, 8-22 g / kg phytosterols
properties
density 0.915-0.92 kg / l at 25 ° C
viscosity = 31 mPas at 40 ° C
Oxidation stability 3.6-4.7 h
Melting point −11 ° C
Smoke point 232 ° C (refined)
Flash point 332 ° C (refined)
Iodine number 100-133
Saponification number 187-198
Calorific value 39.6 MJ / kg
Cetane number 37.5
Manufacturing and Consumption
Production worldwide 3.2 million tons (2014)
Most important production countries USA, China, Turkey , Brazil , Japan , South Africa

Section through a corn kernel, clearly visible in the middle of the corn germ
General chemical structure of vegetable oils, such as corn oil. R 1 , R 2 and R 3 therein are long-chain alkyl radicals (approx. 13%) or alkenyl radicals with a mostly uneven number of carbon atoms. Corn oil is - like other vegetable oils - a mixture of trieste of glycerine .

Corn oil is an edible oil that is extracted from the fatty germ of the corn kernel . This is a by-product of starch production .

The extraction takes place either by pressing (cold and hot) or by chemical extraction with solvents . Extracted or refined oil is colorless, odorless and tasteless. The yellowish color is achieved by adding beta-carotene . A further addition of tocopherols or vitamin E improves the shelf life. Cold-pressed or virgin oil can be recognized by its slightly reddish-yellow color; one liter of oil requires 100 kilograms of corn. In order to be used as an edible oil, it must first be dewaxed because of its wax content . Corn oil is one of the semi-drying oils.

It contains a lot of linoleic acid and therefore consists mainly of polyunsaturated fatty acids . Corn oil contains a lot of omega-6, but only very few omega-3 fatty acids, which is why it is less suitable for a balanced diet, at least in larger quantities. Because of its vitamin E content , which has an antioxidant effect and thus prevents it from becoming rancid , the unrefined oil has a long shelf life.

Refined corn oil is very suitable for cooking and frying, as its smoke point is around 200 ° C and therefore no harmful substances are produced when heated (carcinogenic cyclic hydrocarbons). Corn oil contains 55 mg of cholesterol per kilogram of oil . It is suitable for the low-cholesterol diet as long as it is not hardened as in most margarines .

Corn oil is used in cosmetics to make soaps and hair care products.

Individual evidence

  1. ↑ a b c d e f g h i j k Richard D. O'Brien: Fats and Oils. Third Edition, CRC Press, 2009, ISBN 978-1-4200-6166-6 , p. 26 f.
  2. ↑ a b c Ullmann's Food and Feed. Vol. 2, Wiley, 2017, ISBN 978-3-527-33990-7 , p. 709.
  3. ↑ a b Ullmann's encyclopedia of industrial chemistry . Vol A 10: Fats and oils , VCH, Weinheim 1995.
  4. ^ Bailey's industrial oil & fat products. 6th Edition, Wiley-Interscience, New York 2005, ISBN 978-0-471-38460-1 .
  5. ↑ Ibrahim Dincer, Calin Zamfirescu: Sustainable Energy Systems and Applications. Springer, 2011, ISBN 978-0-387-95860-6 , p. 184.
  6. ^ Forest Gregg: SVO. New Society, 2008, ISBN 978-0-86571-612-4 , p. 47.
  7. ↑ a b FAO Statistics 2014 .
  8. ^ German Society for Nutrition : The right fat for frying and deep-frying ( Memento from March 6, 2012 in the Internet Archive ).
  9. ↑ EJ Behrman, Venkat Gopalan: Cholesterol and Plants In: Journal of Chemical Education , December 2005, v82, n12; Pp. 1791-1792. doi : 10.1021 / ed082p1791 .