Corn oil: Composition, processing, and utilization Book in Scopus uri icon

abstract

  • © 2019 AACCI. Published by Elsevier Inc. in cooperation with AACC International. All rights reserved.The lipid content of corn averages 4% and most is associated to the germ fraction. High-oil corn (HOC) genotypes adapted to temperate and subtropical regions containing up to 8% oil have been developed. Industrially, the oil is extracted from germ coproducts containing 25%-50% oil obtained from dry-milling (see Chapter 15) or wet-milling (see Chapter 18) operations. The resulting crude oil is further refined with the consecutive steps of degumming, neutralization, bleaching, winterization, and deodorization and refined oils directly used or alternatively processed through hydrogenation, fractionation, and interesterification. Corn oil is slightly yellowish, with a mild and characteristic odor and taste. It represents an important source of minor bioactive lipids, such as phytosterols, tocopherols, tocotrienols, and carotenoids (see Chapter 14). Corn oil contains high level of linoleic acid, essential to metabolic functions. The second major fatty acid is monounsaturated oleic that, in some HOC, nearly equals the amounts of linoleic, opening the possibility of developing new high-oleic cultivars. Among vegetable oils, corn oil possesses relatively higher oxidation stability and high technological and nutritional qualities. This chapter presents a comprehensive approach on corn oil, considering aspects on chemical composition, physical properties, conventional and alternative extraction methods, refining processes, quality analysis, modification processes, as well as nutritional properties and industrial application of this relevant vegetable oil.

publication date

  • January 1, 2018