Description

By removing free fatty acids and phospholipids from crude corn oil, the oil refining process gives corn oil one of the qualities consumers value most: its excellent frying quality and resistance to smoking or discoloration. Corn oil is regarded highly for its functionality, exceptional flavor, economy, and health benefits. It is a concentrated source of energy, is very digestible, provides essential fatty acids and Vitamin E, and is a rich source of polyunsaturated fatty acids, which help regulate blood cholesterol levels and lower elevated blood pressure. Corn oil has replaced a significant amount of saturated fat in numerous food products. It is also a top choice for trans fat reduction. In addition to snack food applications, corn oil can be an effective component in reducing trans fats in restaurant settings. Laboratory frying tests show that corn oil performed close to parity with cottonseed oil when used to fry frozen potatoes. Corn oil can also be interesterified with fully hydrogenated vegetable oil to produce trans free margarines. -