Knowra Corn oil Corn oil Corn oil is an edible vegetable oil extracted from the germ of corn kernels. Its mild flavor and high smoke point make it useful in cooking and food manufacturing.
Corn germ : The embryo and nutrient-rich tissue inside a corn kernel, from which corn oil is extracted. This kernel component is the oil-bearing raw material for corn oil.
Deep frying : A cooking method in which food is submerged in hot oil. Corn oil is used for frying because its mild taste and smoke point fit the method.
Maize : A cereal grain domesticated in the Americas, also known as corn. Corn oil is made from the germ of this crop.
Olive oil : An edible oil obtained from the fruit of the olive tree. Unlike corn oil, it comes from a fruit and often has a distinctive flavor.
Polyunsaturated fat : Dietary fat whose fatty acids contain two or more carbon–carbon double bonds. Corn oil contains substantial polyunsaturated fat, especially linoleic acid.
Oil extraction : The processes used to separate oils from seeds, fruits, or other biological materials. Corn oil production separates the oil from germ by mechanical and solvent methods.
Salad dressing : A sauce or emulsion used to flavor salads, often made with edible oil. Its neutral flavor lets corn oil serve as a dressing ingredient.
Corn wet milling : An industrial process that separates corn kernels into starch, protein, fiber, and germ using water. Wet milling recovers germ as a coproduct that can be processed for oil.
Soybean oil : A vegetable oil extracted from soybean seeds and widely used in foods and cooking. It is another major seed oil with a different fatty-acid profile.
Dietary fat : Fat consumed in food, supplying energy and essential fatty acids and aiding absorption of fat-soluble vitamins. Corn oil contributes dietary fat and calories when used in foods.
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