Corn oil
Advantages
No cholesterol
Omega 6 rich source
Heart attack preventing
Suitable for salads, cooking and mild temperature light frying
With vitamins A & E
Filled under nitrogen gas for increasing preservation time and inhibition from rapid oxidation
Clear in cold weather
Decreasing bad (LDL) to good cholesterol (HDL) ratio
Without any insoluble impurities, waxes and minerals
High oxidative stability
More information
Corn oil is the liquid fat obtained from the corn kernel. It is a highly stable oil and retains its fresh flavor when properly stored at room temperature, and when used in cooking at high temperatures. Corn oil is composed of polyunsaturated fatty acids (PUFA) 59%, monounsaturated fatty acids 24% and saturated fatty acids 13%. The PUFAs are linoleic acid (omega-6) primarily, with a small amount of linolenic acid (omega-3) giving an omega-6/omega-3 ratio of 83. Corn oil contains significant amounts of alpha- and gamma tocopherols (vitamin E) that protect it from oxidative rancidity. It has good sensory qualities for use as a salad and cooking oil. Corn oil is highly digestible and provides energy and essential fatty acids. Linoleic acid is a dietary essential that is necessary for integrity of the skin, cell membranes and the immune system. Corn oil is a highly effective food oil for lowering serum cholesterol. Research shows that PUFA has little effect on high-density-lipoprotein cholesterol (HDL-C) which is protective against atherosclerosis. PUFA generally improves the ratio of HDL-C to LDL-C. The use of corn oil to contribute to a PUFA intake of 10% in the diet would be beneficial to heart health. Because of naturally antioxidants which are present in this oil, it can be used for short time frying at mild temperatures.
