Corn Oil

CONTENTS
Member Companies and Pland Locations............2
Foreword.............................................................3
Introduction.........................................................4
The Corn Wet Milling Industry............................5 CONTENTS
General Manufacturing System...........................6
Corn Oil Manufacturing Process.........................9
Packaging, Transport and Storage.....................13
Physical and Chemical Properties......................14
Nutritional Properties........................................16
Production and Commercial Uses......................19
Analytical Examination of Corn Oil....................22

TABLES
1.Proximate Analysis of Yell Dent Corn Grain.....6
2.Comparative Composition of Crude & Refined Corn Oil 12
3. Approximate Composition of Refined Corn Oil:
Nutrient Values................................................14
4.Food Chemicals Codex Specifications for Refined
Corn Oil......................................................15
5.Typical Chemical and Physical Data for Refined
Corn Oil......................................................15
6. Vegetable Oil Production, 2004.................19

FIGURES
1...........................................................................A Kernel of Corn 6
2...........................................................................The Corn Wet Milling
Process..............................................................7
3.........................................................................Corn Oil Refining 11
4.........................................................................Nutritional Labeling of Corn
Oil....................................................................16

5th Edition Copyright 2006

 vania Avenue, N.W.
Washington, D.C. 20006-
5805
202-331-1634 Fax: 202-
331-2054
www.corn.org
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MEMBER COMPANIES
Keokuk, Iowa 52632-6647
Archer Daniels Midland
Company Tate & Lyle Ingredients Americas, Inc.
P.O. Box 1470 (A subsidiary of Tate & Lyle, PLC )
Decatur, Illinois P.O. Box 151
62525 Decatur, Illinois 62521

Cargill, Incorporated
P.O. Box 5662/MS62
Minneapolis, Minnesota
55440-5662

Corn Products
International, Inc. 5
Westbrook Corporate
Center Westchester,
Illinois 60154

National Starch and Chemical

Company 10 Finderne Avenue
Bridgewater, New Jersey
08807-0500

Penford Products Co.

(A company of Penford
Corporation)
P.O. Box 428
Cedar Rapids, Iowa 52406-
0428

Roquette
America, Inc.
1417 Exchange
2
PLANT LOCATIONS
Plants:
Plants: Indianapolis, Indiana 46221
Cedar North Kansas City, Missouri 64116
Rapids,
Iowa Plant:
52404 Cedar Rapids, Iowa 52404-2175
Clinton,
Iowa
52732
Columbus, Nebraska 68601 Plant:
Decatur, Illinois 62525 Keokuk, Iowa 52632-6647
Marshall, Minnesota 56258-
2744
Plants:
Plants: Decatur, Illinois 62521
Blair, Lafayette, Indiana 47902
Nebraska Lafayette, Indiana 47905
68008-2649 Loudon, Tennessee 37774
Cedar Rapids,
Iowa 52406-
2638 Dayton,
Ohio 45413-
8001
Eddyville, Iowa 52553-5000
Hammond, Indiana 46320-
1094
Memphis,
Tennessee
38113-0368
Wahpeton,
North Dakota
58075

Plants:
Bedford Park,
Illinois 60501-
1933 Stockton,
California 95206-
0129 Winton-
Salem, North
Carolina 27107

3
Golden corn oil sitting on the pantry shelf often
serves as the most visible sign of the corn
refining industry to most Ameri- cans. Although
corn oil represents a relatively modest amount
of all food ingredients produced by corn
refiners, its household use reminds consumers FOREWORD
of the vast array of food and industrial products
derived from our most abundant crop.

Long the preferred food oil for discerning

consumers, corn oil was limited in supply until
recent years. The growth of corn refining over
the last twenty years, has led to greater
supplies of corn oil being available for domestic
consumption while also contributing to the U.S.
balance of trade through exports.

The modern corn refining process creates

various food and industrial starches, sweeteners,
alcohols, oil, feed ingredients and bioproducts.
Each offers an excellent example of the way we
can add value to raw agricultural commodities.
By doing so, we expand markets for U.S. farmers,
increase employment through processing and
provide a wide array of useful products to
American industry and consumers.

We hope you will find this booklet about corn oil

useful. Please contact the Corn Refiners
Association, if you would like more information
on corn refining and its products.

Audrae
Erickson
President
Corn Refiners Association
Readers are advised that the information and
suggestions contained herein are general in
nature and that specific technical questions
should be referred to the Association or its
member companies. Questions as to the price
and/ or availability of products described should
be directed to individual Asso- ciation members.
As the corn refining search gave rise to an
industry expanded its increased demand for corn oil
product portfo- lio and that continues today.
processed more corn,
the quantity of corn oil Corn refiners invested in re-
avail- able increased search and development that
INTRODUCTIO has resulted in production of
dramatically. Corn oil
N edible oils of consistently high
has become an im-
portant item in the mix quality. Concurrently, devel-
of products opment of new and improved
manufactured from products using corn oil, many
America’s most of them conceived in re-
important crop, and is sponse to health-related re-
no longer thought of as search in foods and nutrition,
simply another co- has given this oil a market
prod- uct of starch identity that is widely recog-
manufacture. nized and differentiates it

Annual production of
crude corn oil
currently exceeds 2.4
billion pounds. Nearly
all of it is refined into
high-quality oil for the
food industry and
direct use by
consumers. In the
1950s, medical
researchers found that
corn oil was effec- tive
in reducing serum
choles- terol in
humans. This re-
clearly from of the corn wet booklets describing
other edible milling prod- ucts from corn.
veg- etable industry and Subjects of other
oils. About products; a de- volumes are: corn
95 percent scription of the starch; nutritive
of corn oil sweeteners from corn;
domestically manufacturing and corn wet milled
produced process; com- feed products.
corn oil is position,
from the physical and The growth of corn oil
corn wet chemi- cal in the marketplace is
milling properties of based on its
industry, corn oil; functionality,
and all but a commercial economy, and
small uses and end acceptability in
fraction is products relation to other fats
used in one utilizing corn or oils. Among these
form or oil; nutritional factors, functionality is
another as considerations; foremost. For health
food. and a listing of reasons, corn oil has
methods for replaced a signifi- cant
This booklet iden- tification amount of saturated
presents a and analysis of fat and is also a top
brief history corn oil. It is choice for trans fat
and current the fourth in a reduction in numer-
descrip- tion series of ous food products.
BACKGROUND to provide potato small plants closed. After
The origins of the starch for cot- ton 1900, there was a steady
American corn wet cloth mills. By increase in consumption
milling industry can be 1860, a substantial and most of the small
traced back to 1842, amount of corn- plants were replaced by a
when Thomas starch was being small number of large
Kingsford began the produced in many plants. By this time, corn
commercial small plants had succeeded wheat and
manufacture of starch scattered about the potatoes as the principal
from corn. Previously, country. U.S. con- source of starch.
starch was made from sumption of Thereafter the indus- try
wheat and potatoes, cornstarch reached enjoyed continuing growth
starting as a cottage about 210 million while it began to diversify
industry in the colo- pounds in the into the complex
nial period. The first 1880s, but there processing indus- try that
starch factory had was significant corn refining is today.
been established in overproduc- tion
New England in 1802 and many of the Corn syrups became a
well- known article of hydrate — which contributions to livestock
commerce and became a feeds. Production of high-
household use in the commercial product quality corn oil increases in
lat- ter part of the within a few years. direct proportion to the
nineteenth century. By In the 1950s, syrups growing volume of corn
1921, research led to a in a range of con- going to starch, sweetener,
pure sugar from corn trolled levels of ethanol and bioproduct
syrup — crystalline sweetness production, and the oil has
dextrose approaching that of found a unique and special
pure dextrose place among edible oils.
entered the mar-
The current growth and
ket. In 1967,
enzymatic development of corn refin-
transformation of ing, characterized by ad-
glucose to fructose vanced technology, the
was introduced, large number and diversity
leading to
production of high
fructose corn syrup.
Since the late 1980s,
sweet- eners derived
from corn have
supplied the
majority of the U.S.
nutritive sweet- ener
market. A wide vari-
ety of starches and
starch derivatives
are now pro- duced
to fill the needs of
many different
industries.
Additionally, corn
refiners are
branching out to
pro- duce a wide
variety of spe- cialty
food and feed addi-
tives through other
fermentation
processes.
Co-products from
corn refining make
important
 THE CORN WET
MILLING INDUSTRY
of products and protein (gluten) are
variety of industries intermixed and require
served, demon- more drastic treat-
strates that the corn ment for separation.
kernel, like crude Table 1 shows the
petroleum, has chemical composition
GENERAL become an important considered
MANUFACTURI source of chemical representative of
NG feedstocks. American yellow
hybrid dent corn.

Endosperm
SYSTEM COMPONENTS OF THE which
CORN KERNEL starch
and
Figure 1 is a cross
sectional dia- gram of
the corn kernel, show-
ing the general
structure and lo- cation
of the major
components of interest
in the milling process.
The outer layers (hull,
or bran and tip-cap),
which account for about
6 percent of the
kernel’s weight,
become a component
of feed products. The
germ (embryo), in
which most of the oil
resides, is about 11.5
percent. The re-
mainder of the kernel
is en- dosperm. Floury
endosperm (white
portion of the drawing)
is mostly soft starch,
easily sepa- rated and
recovered. The stippled
portion of Figure 1 is
horny en- dosperm, in
 the corn kernel through
Starch
equipment, processes,
and intermediate
products to the four
main categories Hull of Fiber
output
Starch andproducts:
Gluten starch,
Germ
sweet- ener, animal
feed and oil. Nutri- tive
Figure 1. sweeteners are further
A Kernel of Corn. re- fined to produce
fermentation products
Figure 2 is a flow chart of the corn wet
and other chemicals
milling process, show- ing the paths of

Table 1. Characteristic RangeAverage

Proximate Analysis of Moisture (% wet basis) 7 – 2316.0
Yellow
such Dentacids,
as amino Corn Starch (% dry basis) 61 – 78 71.7
Grain Protein (% dry basis) in
6 –a12series 9.5of tanks, which
organic acids and are
Fat (% dry basis) Shelled 3.1 – operated
5.7 4.3 in a
polyols. Corn
Ash (oxide) (% dry basis) continuous-batch
1.1 – 3.9 1.4 process.
Pentosans (as xylose) (% dry basis) 5.8 – 6.6
The water 6.2circulates
THE CORN WET Fiber (neutral detergent residue) (% dry basis) 8.3 – 11.9 currently
counter 9.5 through
Cellulose + Lignin the tanks,3.3so when it is
3.3 – 4.3
MILLING PROCESS (acid detergent residue) (% dry basis)
Sugars, Total (as glucose) (% dry basis)
finally
1.0 – 3.0
with-
2.6
drawn from
Shelled corn enters the the newest batch, it has a
system through Total Carotenoids (mg/kg) 12 – 36 26.0
relatively high concentra-
cleaning
Reprintedmachines,
with permission form White, P.J., and Johnson, L.A., eds., 2003, Corn Chemistry and tion of American
Technology, solubles. The
Association of Cereal Chemi
which remove foreign steeping process
material. Cleaned corn facilitates separation of
then goes to a steep the components of the
tank holding up to kernel and loosens the
25,000 bushels, where gluten bonds to release
it soaks in circulating the starch. Discharged
water, maintained at steepwater, rich in protein
125°F and slightly at 35 to 45 percent of
acidified with 0.1 to total solids, is
0.2 percent of sul- fur concentrated in vacuum
dioxide. Steeping the evapo- rators to a solids
corn for 24 to 48 hours content of 35 to 55
softens the kernel, percent. Steepwater con-
loosens the hull and centrate is utilized in feed
germ and swells the prod- ucts or in industrial
en- dosperm. Steeping fermentation media.
takes place
 Figure 2
The Corn Wet Milling
Process

Corn Cleaners

Steep Tanks Germ Separators Grinding Mills Screens Centrifugal Separators Hydroclone Starch Washing

Steepwater Germ Fiber Gluten

Germ Washing and Drying

Refinery
Clean, Dry
Germ

Oil Expellers and Extractors Corn Germ

Meal
Starch Nutritive
Crude Oil
Feed Products Products Sweeteners
Oil Refining (See Fig. 3)

Refined Corn Oil Fermentation and

Other Chemicals
Softened corn from the Washed
steep tanks is coarsely germ is
ground with water in convey
an attrition mill to free ed to a
the hull, the germ and dryer
a large portion of the and
floury endosperm from
starch and gluten. The there
slurry of coarsely to oil
ground corn is forced recover
under pressure into y
hydroclones, which facilitie
cen- trifugally separate s.
the lighter corn germ, Washin
which is then car- ried gs from
off to washing screens. the
germ are piped to the
PRODUCTS
starch centrifuges.
End products of the
Heavy fractions from
wet mill- ing process
the coarse grinding
are purified starch, a
mills and germ sepa-
collection of feed
rators are passed
products, and crude
through fine grinding
corn oil. Commer- cial
mills and washing
starch products are
screens for fiber then manufactured in
separation. Finally, the great variety, including
slurry is sent to unmodified corn-
centrifuges for starch, acid-modified
separation of gluten and oxi- dized starches,
(light phase) from dextrins, and starch
starch (heavy phase). derivatives. Detailed
information on starch
The gluten fraction process- ing and
passes to a centrifugal products is presented
concentrator and is in the booklet, “Corn
filtered and dried. The Starch,” from the Corn
starch stream goes to Refiners Asso- ciation.
washing cy- clones fed
with fresh water; A large fraction of total
overflow, containing corn- starch production
residual gluten from is utilized in the
the “mill starch,” is manufacture of
recycled to the starch nutritive sweeteners.
centri- fuge; underflow These starch con-
from the washing version products
cyclones, a suspen- include maltodextrins;
sion of starch high fructose, high
containing only about maltose, and other
0.3 percent protein, is types of corn syrups;
passed through a corn syrup solids; and
concentrator and dextrose. Compre-
dryer, from which the hensive information
about these products is
finished starch product
presented in “Nutritive
emerges.
Sweeteners from Corn”
available from the Corn
Refiners Association.
Another major use of
cornstarch is as a
feedstock for production of ethanol
and other fermentation products for
food and feed applications.
The corn wet milling process is very
efficient resulting in the utilization of
are all utilized in high-
quality livestock feeds.
Manufacture,
composition and uses
of these feed products
are the subject of
another Corn Refiners
As- sociation booklet,
“Corn Wet Milled Feed
Products.”
Corn germ contains
about 85 percent of
the total oil of the
kernel. The rest is
dispersed in
endosperm and hull
frac- tions and is
generally utilized in
feed products. The
clean, dried germ from
wet milling has an oil
content of 45 to 50
percent. Oil is usually
ex- tracted from the
germ by a combination
of expelling in
continuous screw
presses and solvent
extraction of the press
cake. The initial
expeller can recover a
little more than half of
the oil and subsequent
solvent extraction
virtually all of the corn
kernel. Steepwater,
bran and gluten from
starch production and
germ meal from the oil
extraction process
(with hex- ane or iso-
REFINING
hexane) will bring the
Crude corn oil, because
total yield to about 95
of the natural
percent. The solvent
antioxidants it con- tains,
is re- moved by
undergoes little deterio-
evaporation, recov-
ration when stored for
ered and re-used. The
long periods, provided
ex- pelled and
the tem- perature is kept
solvent-extracted well below 40°C (102°F)
fractions are and moisture plus volatile
combined as total matter level is below 0.4
crude corn oil. The percent. Since vir- tually
oil- depleted germ is all refined corn oil is
freed of solvent, utilized in foods, the need
toasted, ground and to attain a quality suited
screened. The to such use guides the
resulting corn germ refining pro- cess. Steps
meal is combined include degum- ming to
with fiber and remove phosphatides,
concentrated alkali treatment to
steepwater to neutralize free fatty
produce corn gluten acids, bleaching for color
feed. and trace element re-
moval, winterization (the
re- moval of high-melting
waxes) and deodorization
(steam stripping under
vacuum). Fig- ure 3 is a
flow chart of the refining
operations. Crude oil
enters the process via
prelimi- nary filtration.
Degumming removes
phosphatides and other
materials that may be
precipitated or dissolved
from the crude oil by hot
water.
This step is usually
omitted in
refineries that process
only corn oil, but is used
in refiner- ies that are
set up to refine soybean
oil as well as corn oil.
CORN OIL
Degumming is
accomplished by MANUFACTU
introducing hot water at RING
a level of 1 to 3 percent PROCESS
of oil volume, or by
injecting an equivalent
amount of steam to
hydrate the
phosphatides. The
phosphatides, together
 with certain other centrifu
materials, absorb gation.
water and precipitate The
from the oil as a alkali
heavier phase, which treated
is removed by oil is
centrifugation. usually
washed
When degumming is with a
omitted, the refiner small
depends on an alkali quantit
refining step, which y of hot
uses roughly the same water
temperature as a to
degumming operation, remove
to take out the re-
phosphatides along sidual
with the free fatty soap
acids (in the form of formed
soapstock) and to by the
reduce color. alkali
Phospholip- ids, “corn treatme
lecithin,” can be nt. The
recovered from both separat
degum- ming and alkali ed
refining resi- dues. residue
s from
In the alkali refining alkali
step, free fatty acids treatme
are neutralized by nt are
treatment at 82 – sold as
100°C (160 – 180°F) soapsto
with a small amount of ck or
concentrated sodium acidu-
hydrox- ide solution. lated
Alkali refining reduces soapsto
color and also removes ck,
other non-triglyceride which
sub- stances, which are con-
separated along with tains
the neutralized free about
fatty acids and 95
hydrated phos- percent
phatides, by free

10
fatty acids. clays that bleach by
adsorbing color bodies,
The oil is then residual soaps and
decolorized by metal complexes from
treatment with acid- the oil. In plants
activated producing par- tially
hydrogenated oil along
with regular corn oil,
bleached oil coming
from the filter is piped
to the hydrogenation
vessel. When that
process is completed,
the partially hydro-
genated oil is passed
through a filter to
remove catalyst
particles and other
extraneous material.
Further bleaching,
deodorization and
filtration yield a clear,
pale yellow oil.

Refining of the
unmodified oil
continues with
winteriza- tion. Waxes,
present in the oil in
small amounts
characteristi- cally
have high melting
points and are readily
crystallized by chilling
in refrigerated vessels.
They are then removed
by filtration. This
produces a haze-free
finished oil when
refrigerated.

Finally, deodorization
is ac- complished by
a continuous steam

11
distillation under high vacuum at F O
high temperature 232 – 260°C (450 – i oap d
500°F). g Phosp o
Oil is fed into the top of the u holipid r
distillation tower, while a jet of steam r
entering at the base carries the C C
e o
volatile odorants with it as it passes 3. oap o
l l
upwards and exits near the top. Con- C stoco
o
densed exhaust steam con- tains odor, o r
r
color, flavor com- ponents and the r
remaining traces of free fatty acids. n
Fatt F
The deodorized oil is drawn off at O l
esi il a
due R W v
Sp e a o
Pho
ent Crude Corn Oil fi x
lpho r
Cat ni e
Filter lipid Free Fatty
aly s
L n Acids
sts, O
e i g C
ci e o
t l
t Alkali Refining
hi c
. Filter
Degumming Condens
n
, Polish Filter
S
e
Centrifuge p
tc Re-Wash
Deodorize
. O Polish Filter
i
Bleaching
Centrifuge
l

Filter
inish Finished
ed Oil
Hydr
Winterize ogen
O ated
i Oil
l
Filter Crude Refined
Triglycerides 95.6 98.8
Hydro- genation Free fatty acids 2.5 0.05
Phospholipids
Deodorize 1.5 0.0
Unsaponifiables
Cholesterol 0.0 0.0 Table 2.
Filter
Phytosterols 1.2 1.1Comparativ
Tocopherols 0.12 e
0.08
R Waxes 0.01 0.0Compositio
Post Bleach Color variable: very pale yellow
dark to yellow
12
Odor and flavor strong slight corn
corn/feed slight nutty/
buttery
Cold test at 0°C (32°F) — clear for
24 hours**
n of Crude & the bottom and com- position T e cre
Refined Corn of the tower, of the crude oil, h f ase
Oil* then dried sta- tus of plant e i s
and passed equipment and n pur
through a the planned end c i ity
polish filter use. With current h n fro
to become technology, a g m
the final manufac- turing n 95
product, is essentially a g a –
refined corn continu- ous e r 96
oil. process. s e per
cen
Corn oil may i i t to
be shipped n n abo
from refinery d ut
to a food c i 99
manufac- o c per
turer after m a cen
bleaching p t t
and win- o e trig
terization, s d lyc
leaving i eri
deodoriza- t i des
tion to be i n .
done in the o The
food plant. n T sub
Essential a sta
aspects of a b nce
corn oil c l s
manufacture c e re
are com- o mo
mon Typical m
Value, % 2 ved
throughout p . in
the industry, l R att
but the i e aini
refining s f ng
process may h i this
vary e n lev
considerably d i el
or have n of
some steps b g pur
eliminated, y ity
de- pending i are
on quality r n one

13

*Adapted and updated from Blanchard, Paul Harwood, “Technology of Corn Wet Milling and Associated Processes,” 1992. Table 1
**Time may vary depending on producer
s in uce dark y to export,
that fryin colors food are
detra g upon Crude manuf carried
ct oper heating corn acture by
from ation the oil oil in r in ocean-
the s. and form bulk — highw going
value Phos a mov- ay parcel
as a pholi precipitat ing tanker tankers
high- pids e, or betwee s, .
qual- at sludge, in n depen
ity the the plants, ding Althou
edibl level presence from on the gh corn
e oil s of small starch quan- oil in
for ordin amounts plant tity packag
varie arily of to a and ed
d foun moisture distant distan produc
uses. d in in frying refiner ce. ts is
Free crud vats. y or to Small well
fatty e oils They also an er protec
acids must signifi- export quan- ted
lowe be cantly termin tities against
r the remo affect al — is of rancidi
smok ved flavor if shippe corn ty by
e beca not re- d in oil are the
point use moved. rail shippe natural
of they Color, tank d from antioxi
oils prod odor, and cars refine dants it
or, ry or contain
flavor must potential This is an
someti repac s,
be removed contamina advantage
mes, in ker to further
be- cause of nts, which because of
highwa the protec
consumer may be their
y user tion
prefer- present in antioxidant
tanker in by
ence. In any activity,
s. Food drums displa
addition, agricultura which helps
grade, or cing
these refin- l raw retard
fully cans. headsp
ing steps material. develop-
refined Large ace air
solve Processing ment of
corn r with
important is con- rancidity,
oil in quanti nitroge
safety trolled to and for the
bulk is ties, n is
concerns retain the Vitamin E
often which someti
with toco- activity of
shippe are mes
smoking pherols in certain
d from shipp practic
oils and will the refined tocopherols.
refiner ed for ed. To
remove oil.
14
ensure adequate foods drums, than
shelf life, containing plant copper.
consumer polyun- storage
packages of saturated oils. tanks,
corn oil are rail and
often filled Corn oil has highway
under little or no trans-
nitrogen into sensi- tivity to port
either glass indoor, tanks,
or plastic incandescent valves, P
bottles. Like- light, but piping A
prolonged and
wise, snack C
foods fried exposure to process
fluorescent equipm K
in corn oil
lighting may ent A
can be given
added result in must be G
protec- tion development scrupulo I
against of measurable usly free N
rancidity by rancidity. The of
consumer copper
G
pack- aging
pack- ages of at all ,
in laminated
foil and plas- clear glass or places T
tic bags plastic now where R
that, in used permit there A
color and clar- could be
filling and N
sealing, have ity of the any
product to be contact S
air in the
package easily seen for with the P
displaced by the relatively oil. Pro- O
an inert gas brief pe- riod longed R
it usually contact
such as T
nitrogen. remains on an with
open shelf. iron may ,
Storage at
Contact with also A
ambi- ent
room cop- per cause N
temperature promotes the problem D
or lower is rapid devel- s, but
also opment of iron is of
much
S
necessary to rancidity in
polyun- less T
prevent de-
terioration saturated oils. concern O
in packaged For this in this R
pre- pared reason, metal re- gard A
15
GE f n onc
i e ern-
Physical and
Corn oil may be n d ing
chemical
supplied to the e ) the
data on
user in the crude d phy
vegetable
state for fur- ther f sica
oils serve a
refining, in s o l
number of
intermediate re- t r and
practical
a m che
uses:
PHYSI g . mic
assessment
e T al
CAL of nutritional
s a pro
AND values;
b per
CHEM specification
o l ties
writing for
ICAL sale and
r e of
PROP s fini
purchase of
ERTIE i she
oils, in
n 3 d
S consideration
(full
of intended
t t y
use; quality
h h re-
control and
e r fine
monitor- ing
o d)
of refining
f u cor
and food
i g n
manu-
n h oil.
facturing
i
processes;
s 5 Tab
background
h le 3
information
e p rep
for chemical,
d r res
bio- logical
e ent
and medical
( s s
research in-
f e the
volving fats;
u n info
and
l t r-
regulation of
l mat
food quality
y d ion
and safety by
a on
pub- lic
r t refi
agencies
e a ned
charged with
f cor
that re-
i c n
sponsibility.
16
oil lists Commit- o
that the tee on n
is of prim Food
pri ary Chemical o
mar speci s Codex f
y - of the
con ficati National R
cern ons Academy e
to for of f
nutr corn Sciences/ i
ition oil National n
ists that Research e
and have Council. d
dieti been Purchase
cian adop specifica- C
s. ted tions for o
Tabl by crude and r
e4 the refined n

O
Table 3. (Amount in 100 Grams ofiOil)
A l
Weight (grams)100.0
p :
Moisture (grams)None
p Protein (N x 6.25) (grams)None
Fat, Total (grams)100.0
N
r Triglycerides (grams)98.8
o u
Polyunsaturates, Total (grams) 59.7
x t
i r
m i
a e
t n
e t
Tocopherols, Total (milligrams) 88 Alpha-tocopherol (milligrams) 19
C Gamma-tocopherol (milligrams) 67 V
o a
Delta-tocopherol (milligrams) Carbohydrate,
l Available (grams)
3
m
Ash (grams) Sodium (milligrams) Energy (calories) None
p u
o e None None 885
s s
i
- *Polyunsaturated and saturated fats as defined for nutrition information labeling, 21 CFR 101.9 (1994).

t
i
17
 Saturates, Total (grams)*
5 .
Unsaponifiable Matter (grams)
Cholesterol (milligrams)
Phytosterols T
Arsenic Not more than 0.5 mg/kg Not more (milligrams)
than 5.0 red
F
corn oilColor
may (AOCS-Wesson)
ch
Fatty Acids (as S
beoleic acid) Not more than 0.1% Iodine Value120 - 130
obtained ar
Not more than 0.1 mg/kg R
from ac
nic AcidNot more than 2.0%
individual
ide ValueNot more than 10 meq/kgter
Unsaponifiable MatterNot more than 1.5% WaterNot more than 0.1%
oil ize
producers.
Chemicals Codex, Fifth Edition, pp. 122-123,
ed National Academy Press, 2003.
Ad- ditional ibl
chemical e
and oil
physical s,
measureme pr
nts that are e-
used to se
nti
ng
ra
ng
es
Iodine Valueth(Wijs) 122 – 131 T
atValue
Saponification 189 – 195 T
Viscosity (Sayboldt-Universal,
ty 100°F) 165 – 175 seconds P
Refractive Index
pif @ 25°F 1.470 – 1.474 R
Specific Gravity
y @ 60°F 0.922 – 0.928 PR ROLE OF
Weight per gallon @ 60°F 7.7 pounds
re- OP CORN
Melting Point 12 – 17°F
fin ER
Smoke Point
ed
445 – 460°F OIL IN
Flash Point 630 – 640°F TI THE DIET
Fire Point co 690 – 700°F ES Corn oil
Cloud Point rn 7 – 12°F
oil can play a
Typical Fatty, Acid Profile Grams/100 gm. oil
major role
ar(polyunsaturated) in the
Linoleic 18:2 54 – 60 NU
Linolenic 18:3
e (polyunsaturated) 1 human
Palmitic 16:0 (saturated) 11 – 13 T diet. It is a
sh
Stearic 18:0 (saturated)
ow
2–3 RI concen-
Oleic 18:1 (monounsaturated) 25 – 31
n TI trated
in O source of
energy
Ta N
(calo-
bl A ries), is
e
L very
18
digestible, (14g) serv- The a i orn
provides ing. Corn oil National o oil
essential is a rich Research h n ma
fatty acids source of Council e y
and linoleic acid, and the a F be
Vitamin E, an essential Food and l a lab
and is a fatty acid Agricultur t c ele
rich source that the e h t d
of poly- body cannot Organizati y s “A
unsaturate make. on/World p cho
d fatty Health c a lest
acids, Or- h n erol
which help ganizatio i e and
regulate n l l /or
blood recomme d f sodi
cholesterol nd about o um
levels and 2- 4 o r free
lower percent r c foo
elevated energy in o d.”
blood the form a r Wh
pressure of d n en
(1,2). essential u this
Animal and fatty l o des
hu- man acids with t i crip
studies an ad- . l tor
show that ditional 3 i is
at least 97 percent of LABEL s use
percent of energy ING s d
the oil is for A h the
digested women o foll
and who are t w owi
absorbed. pregnant y n ng
Like all or are p stat
fats and breast i i em
oils, corn feeding. A c n ent
oil tablespoo a mu
provides 9 n serving l F st
kcal (38 of corn oil i app
kjoules)/gr will satisfy N g ear
am, or the daily u u :
about 120 essential t r “Co
kcal per fatty acid r e ntai
one require- i 4. ns
tablespoon ment for t C 14

19
 Figure 4. Nutrition Facts
N Serving Size 1 tbsp (14 g) Servings Per Container (pint) 32
u grams protein levels
t Amount Per Serving
of
Calories 120Calories from Fat 120 fat and coronary
r per heart disease has
%Daily Value*
i serving. been exten-
t See Nu- sively studied for
i trition fifty years. It is
o Facts now widely
n panel accepted that a
a for diet high in
l informa saturated fat and
tion on cholesterol is
L total one of many
a fat, caus- ative
b saturat factors in the
e edvitamin
fat development
Not a significant source of dietary fiber, sugars, A, vitamin C, calcium, and of
iron.
l *Percent Daily Values are based on a 2,000 calorie
and diet. Ingredients: Corn Oil
atherosclerosis
i other and coronary
n nutrien heart disease.
g ts.” Regression equa-
tions relating
o type of fat and
f CHOLE its effect on
STEROL
AND blood
C cholesterol,
o CORON
ARY based on 248
r metabolic diet
n HEART
comparisons (3),
DISEAS
E
show that satu-
O rated fats raise,
i The
relation polyunsaturated
l fats lower and
ship
betwee monounsaturate
n d fats have no
dietary effect on blood
fat, cholesterol
Total Fat (14 g)
Saturated Fat (2 g) blood
levels. Saturated
Polyunsaturated Fat (8 g) cholest fats are
Monounsaturated Fat (4erol g) approximately
and twice as pow-
Cholesterol (0 mg)
Sodium (0 mg) lipo- erful in raising
cholesterol levels
20
as b a a
polyunsatura e t t
ted fats are c u o
in lowering a r r
them. The u a s
National s t
Cholesterol e e a
Education d n
Program and c d
the American o o
Heart Asso- r i p
ciation n l a
recommend t
a diet in o r i
which total i e e
fat is less l a n
than 30 d t
percent of w i s
calories, a l
saturated fat s y i
is less than n
10 percent of t a
calo- ries, h v t
polyunsatura e a h
ted fat is up i e
to 10 percent o l
of calories n a m
and cho- l b i
lesterol is y l d
300 mg or e -
less per day. h 1
i t 9
Corn oil has g o 5
been used h 0
exten- sively l i s
in research y n .
studying the v
relationship p e D
of dietary fat o s u
to blood l - e
cholesterol y
levels. This is u t t
n i o
s g

21
i f r
t u d a
s n s
c a s
h t g e
i i a s
g o i s
h n n
a s c
s l t h
t o
a u w l
b s h e
i a i s
l g c t
i e h e
t , r
y o o
, c t l
o h -
p r e l
l n r o
e w
a o o e
s i i r
a l l i
n s n
t b g
e w
t c e a
a a r b
s m e i
t e l
e c i
t o t
a h m i
n e p e
d a s
s r
m t e o
u a d f
l n
t d t o
i a o i

22
l a w
s l h d
. e i
s r e
I t e t
n u .
d c
a i o A
e r
s s n t
u o
r ( o t
v 3 i a
e 9 l l
y
d w o
o i a f
f e s
t 1
t a ,
h c 1
e o s 6
m i 0
l p g
i a n s
t r i u
e i f b
r s i j
a o c e
t n a c
u s n t
r ) t s
e
, w p w
e a e
3 r r r
0 e t e

c f o s
l o f t
i u u
n n t d
i d h i
c e e

23
d e t N
; r a
c c t
t e h i
h n o o
e t - n
. a
a l l
v T e
e h s C
r i t h
a s e o
g r l
e i o e
s l s
c t
h g l e
o r o r
l e w o
e a e l
s t r
t e i E
e r n d
r g u
o t c
l h a a
a n t
l n t i
o i o
w t c n
e h i
r e p P
i a r
n 3 t o
g - e g
1 d r
w 4 a
a b m
s p y .
e
1 r t S
6 c h i
e e m
p n i

24
- t l h
h y e
l e
a c l
r g o e
e n v
b n t e
e e r l
n r o
e a l o
f l l f
i e
t p d t
s o o
p i t
a u n a
r - l
e c
l l a
n a i n
o t n d
t i i
o c s
l n a a
i l t
k a u
e s t r
l r a
y d i t
i a e
t e l d
o t s
s . f
r a
e a H t
s r o
u e w a
l e n
t s v d
t e
f r r c
o i , h
r c o
t t -

25
 h n
l o e e
e v r
s e e h
t r u
e c m
r t o a
o h r n
l e n
f
i p o e
n a i e
s l d
t t i
h w n
e 1 a g
0 s
d s
i t c t
e o o u
t m d
1 p i
h 5 a e
a r s
s y e
e d i
s a n
t r t v
e s o o
a . l
d o v
i I t i
l n h n
y e g
r r
d e 3
e s o 9
c e i 1
r a l
e r s m
a c , e
s h n
e n
d w i a

26
n s ,
d t t
t o
w c h
o h r s
m o e u
e l e n
n e f
s s l
s - t o
h u w
o t d e
w e i r
e r e
d o s o
l i
t - s l
h l h
a o o i
t w w n
e
c r c o
o i o v
r n r e
n g n r
a
o a o l
i b i l
l i l
l c
h i t h
a t o o
d i -
e b
t s e l
h . e
e s s
I u t
g n p e
r e r
e f r o
a a i l
t c o
e t r l

27
o T chole o
w h sterol s
e e levels C
r . d
i t s
n o B b
g t D p
. a P l
l SURE a
Num p
co lyceri
erous m
mp de
huma p
osit comp
n w
ion o-
studi h
of nents
es e
an ,
show b
oil, contr
that p
whi ibute
diets (
ch s to
enric h
incl that
hed t
ud oil’s
in N
es abilit
polyu s
the y to
nsatu e
fatt lower
rated p
y seru
fatty a
aci m
acids b
d chole
can i
co s-
signi w
mp terol.
ficant n
o- Amon
ly b
siti g
lower p
on, liquid
el-
trig veget
evate T
lyc able
d
eri oils, F
blood
de no oil
press
A
str is T
ure.
uct bette a
Corn
ure r A
oil
an than i
was
d corn a
used
no oil to r
in
n- lower t
many
trig blood r
28
lab dies
directly per
elin have
below the ser
g of show
saturated vin
ret n fat line g
ail that,
on the of
foo like
Nutrition bot
ds satur
Facts h
for ated
panel. sat
tra fatty
Items ura
ns acids
containin tes
fatt , g less and
y trans
than 0.5 tra
aci fatty
grams of ns
ds trans fat
acids fat
in per
eleva can
Jan te serving bea
uar can be
blood r
y declared
chole the
200 as 0
sterol stat
6. grams. If
levels em
The . the food ent
pri contains ,
ma Theless than “Sa
ry 0.5 grams
requi tu-
rea of total
reme rat
son nt fat, a ed
for footnote
mand fat
can fre
this ates
replace e.”
re- a
the trans Ite
qui separ
line that ms
re ate
says, tha
me line
“Contains t
nt item
an offe
is forinsignific ra
the trans
ant 25
fact fatamount per
tha of trans cen
t fat.” t
nu Items red
me that have uct
rou levels of ion
s less than in
stu 0.5 grams sat

29
u- rates per acids. In typical c. cts
serving can bear vegetable ly 0.5 – 62: of
the statement, oil 3 15 corn
“Reduced satu- processin 24- oil.
percen
31, J.
rates.” g, most t, are
19 Am.
trans also 85 Col.
The average trans fatty acid formed Nutr
fatty acid intake is formation during 2. J. .
estimated at 2-4 occurs deodor Du 9:43
per- cent of the during ization pon 8-
total energy con- partial of non- t, 470,
sumed. The hydrogen hydrog P.J. 1990
average saturated ation. enated Whi
fat intake estimate Partial te, 3. D.M.
salad Hegst
M.P
is 12-14 percent. hydrogen oils. ed,
.
Current dietary ation of This is L.M.
Car
ad- vice is to liquid the pen Ausm
reduce veg- final ter, an,
consumption of etable step in E.J. J.A.
both saturated and oils to Sch John
oil
trans fatty acids. produce aef son
proces
er, and
more s- ing
S.N G.E.
Where do trans solid and where
. Dalla
fatty acids come stable the oil l,
Me
from? Trans fatty forms for is Diet
yda
acids occur use in expose ary
ni,
naturally in products d to C.E fat
ruminant animals, such as high . and
such as cows. marga- temper Els seru
Tallow and milk fat rines and on, m
ature.
can contain be- shortenin M. lipid
tween four and 11 Wo s; an
gs has 1. B.F.
ods eval
percent trans fatty Ha
and uatio
been bonds in fatty acid um n of
an, S.L.
carried out the molecule Gor the
Cor expe
for over 90 unsaturate appear and n bac
years. d fatty act similarly h, ri-
Oil. ment
During acids are to that of a J. Foo
d al
hydrogenati changed saturated Am
use data.
on, some of into trans fatty acid. . Am.
Oil s
the double Small J.
Ch and
naturally bonds, amounts of hea Clin.
occur- ring which trans fatty em Nutr
. lth
cis double makes the acids, effe .
So
30
 57:875- importance
883, 1993 CORN OIL
only to C
PRODUCTION soybean oil.
4. J.M. The amount Domestic
O
Iacono of corn oil M
corn oil pro-
and R.M. pro- duced,
Doughert duction was M
which is 2.5 billion
y, Effects E
controlled pounds in
of poly- R
unsatura by the total 2004 and P
ted fats volume of soybean oil, R C
on blood corn pro- which has O I
pressure. cessed, has dominated A
Ann. increased the U.S.
D
Rev. steadily U L
vegetable oil
Nutr. since 1973.
13:243- market was C
Between 18.7 billion T U
260,
1956 and pounds. S
1993
1974, I
Relative pro-
O E Table 6.
average duction of
annual N S Vegetabl
major e Oil
growth in vegetable
Soybean Oil18,710 Corn Oil2,470oils Productio
production
Cottonseed Oil915is shown in A n, 2004
of crude
S unflower Oil305Table 6.
cornCanola
oil wasOil626 N (Million
Pounds)
3.2 percent. Vegetable oil D
Source:
From 1974 Bureau of the Census and Agricultural Marketing Service
statistics are
through 5. J
avail- able .
2002, the online from T
rate of the U. S. De- .
increase partment of
climbed to Agriculture J
5.75 Eco- nomic u
percent Research d
annually. Service at d
http://usda.ma ,
Corn oil is nnlib.cornell.e
now the du/ data- D
second sets/crops/890 .
leading J
02/.
vegetable oil .
produced in
the United B
States, a
e
second in
r
31
 ,

B
.
A
.

C
l
e
v
i
d
e
n
c
e
,

P
.

K
r
i
s
-
E
t
h
e
r
t
o
n
,
R.A. Muesing and M. Iwane.
Lipids 37, no2: 123-131, 2002

32
 vege
FOOD USE OF
table
VEGETABLE OILS oils.
Overall the major  Mar
vegetable oils such as gari
soybean, corn, ne –
cottonseed, and canola both
com- prised more than 100
95 percent of the per-
vegetable oil cent
consumed in the corn
United States in 2004. oil
The vast majority of in
this use is in three the
categories: (1) salad or oil
cooking oil which phas
takes around 47 e or
percent of domes- tic in
consumption; (2) blen
shorten- ing (fluid, ds
semi-solid, or solid with
baking and frying fats) othe
which accounts for r
about 43 percent of vege
domestic vegetable oil tabl
consumption; and (3) e
marga- rine which oils.
accounts for about 10  Ble
percent of domestic nds
veg- etable oil of
consumption. but
ter
FOOD USES OF CORN (40
OIL per
The principal food -
uses of corn oil (as cen
either consumer or t)
institutional products) and
in- clude: cor
n
 Salad and cooking oil
oil - 100 percent mar
corn oil or in blends ga-
with other liquid rin

20
 e (60 percent). ety of packaged and
 Mayonnaise and restau- rant foods,
emulsion- type salad including:
dressings.
 Spaghetti sauce;
As an oil ingredient in  Potato chips and
a vari-
snack foods;
 French fries and
breaded fried
foods;
 Baking mixes;
 Frostings and
whipped
toppings;
 Crumb coatings for
meat and poultry;
and
 Baked goods.

Only a minor amount

of total corn oil
production is blended
with other vegetable
oils with the exception
of corn oil in consumer
packages such as
those listed above in
which ingredient
statements show corn
oil as part of a blend
or one of several
optional oils that may
be used. There are a
few such products that
indi- cate only corn oil
is used. Use in
packaged foods
represents a small
fraction of total corn
oil consumption.

The output of cooking

oil is divided between

21
consumer and institutional packaged p y
products and industrial frying oils l i
furnished to snack food producers and i n
restaurant fry- ing operations. Corn e g
oil may be blended with other oils in s
packages for home use in order to u
provide desirable flavor to other oils. h s
Institu- tional frying use of corn oil a e
has concerns. v s
expanded e .
dramatically Margarine began to
in the last displace butter as a b INDUSTRIAL USE OF
decade as household spread beginning e CORN OIL
fast food in the 1930s. How- ever, e
C
companies before 1950, use of corn oil n o
have in margarine manufacture n
switched was minimal. The discovery d s
potato in the 1950s that corn oil i u
frying from had a favorable impact on v m
an animal serum cholesterol e p
fat to a dramatically ex- panded its r t
vegetable use in margarine. Corn oil t i
oil base. margarines are among the e o
Historically, highest in polyunsaturates d n
both non- of all the leading
hydro- margarines. Use of corn oil t o
genated and in margarine was only o f
partially about one million pounds in
hydroge- the 1930s, but increased to i c
nated corn around 15 million pounds in n o
oil have the 1950s, 50 million s r
been used pounds in the 1960s and up t n
for frying to 250 million pounds in the i
applications early 1980s. Corn oil use for t o
. Re- cently, marga- rine production has u i
the use of decreased since the early t l
non-hydro- 1980s as sup- i
genated o i
corn oil has n n
increased, a
primarily to l n
address o
trans fatty f n
acid r f
22
o o n d
o f u
d t f s
o a i
u t c m
s a t i
e l u l
s c r a
o e r
r n
e s o o
p u f i
r m l
e p r s
s t e .
e i s
n o i A
t n n
s . s s
S , m
a m a
a p l
n ll l l
e a a
g m s q
l o t u
i u i a
g n c n
i t s t
b s , i
l a t
e r l y
e u
p u b o
e s r f
r e i
c d c h
e i a i
n n n g
t t t h
a h s l
g e y
e m a
a n r

23
e u . r
f s e
i t T f
n r h i
e y e n
d i i
n r n
o c e g
i e s
l r i a
t d m
i a u o
s i e u
n s n
u d t
s o a
e s n t
d a d o
g
b e b 8
y f y
o p t
t r r o
h m o
e s d 1
a u 0
p n c
h d t p
a f s e
r o r
m r f c
a o r e
c t o n
e h m t
u e
t r c o
i p o f
c u r
a r n t
l p h
o o e
i s i
n e l c
d s r

24
u e t h
d s a o
e e i s
r n p
o e s h
i s a
l i t t
d h i
e u e -
n e
t s n d
e a e e
r r u s
i e t .
n i r
g n a M
t l o
t h i s
h e z t
e f e
o d m
p r a
r m f t
o r e
c o e r
e f e i
s s a
s o f l
. a a s
p t
T s t r
h t y e
e o c
c a o
b k c v
u , i e
l w d r
k h s e
i d
o c a
f h n f
c d r
t o o
h n p m

25
 il l a
s c e n
o a c t
a n i i
p b t t
s e h i
t a i e
o s n s
c o .
k u o
r I f
h c t
a e p
v o i h
e f s y
e t
i d p o
n i o s
d b s t
u l s e
s e i r
- f b o
o l l
t r e s
r m
i s t a
a o o n
l f d
f r
e r e o
n e c t
d e o h
f v e
u a e r
s tt r
e y s
s a s u
, c m b
i a s
b d l t
u s l a
t a n
n q c
o d u e

26
s e d
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27
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28
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29
n o
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30
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31
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33
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