A high smoke point and pleasant taste make Corn oil ideal for frying, baking and all-round cooking.
Being odorless, it is also suitable for salad dressings and margarine. The removal of free fatty acids from crude corn oil gives it superb resistance to smoking or discoloration.
Obtained from corn kernels, Corn oil offers high levels of poly-unsaturates.
| CORN OIL | |
| Taste | Neutral |
| Impurities | Negative |
| Free Fatty Acid ( % ) | max 0,10 |
| Moisture ( % ) | max 0,05 |
| Peroxide Value ( meq O2/ kg ) | max 5 |
| Specific gravity at 20 degr C | 0,91 – 0,93 |
| Iodine value ( g / 100 g ) | 103 – 128 |
| Colour Lovibond 5 1/4 ” Red | max 2,5 |
| Colour Lovibond 5 1/4 ” Yellow | max 25 |
| C 12:0 | |
| C 14:0 (Myristic Acid) | |
| C 16:0 ( Palmitic Acid ) | 10 – 15 |
| C16:1 (Palmitoleic Acid) | |
| C 18:0 ( Stearic Acid ) | 1 – 4 |
| C 18:1 ( Oleic Acid ) | 23 – 39 |
| C 18:2 ( Linoleic Acid ) | 42 – 61 |
| C 18:3 ( Linolenic Acid ) | 0,5 – 1,5 |
| C 20:0 ( Arachidic Acid ) | 0,2 – 1,2 |
| C 20:1 ( Gadoleic Acid ) | 0,1 – 1 |
| C 20:2 (Eicosenic Acid) | |
| C 22:0 ( Behenic Acid ) | 0,1 – 1 |
| C 22:1 ( Erucic Acid ) | < 0,3 |
| C 24:0 ( Lignoceric Acid ) |
Alessandra –
Good vegetable oil