Corn Oil

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corn oil

[′kȯrn ‚ȯil]
A semidrying, fatty oil of yellowish color, extracted from germs of corn kernels; used mainly as a salad oil, in soft soaps, and in compounded petroleum lubricants.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Corn Oil


a vegetable oil obtained from the embryo of the corn kernel (Zea mays).

The chemical composition of corn oil is similar to that of sunflower oil. It contains 2.5–4.5 percent stearic, 8–11 percent palmitic, 0.1–1.7 percent myristic, 0.4 percent arachic, 0.2 percent lignoceric, 30–49 percent oleic, 40–56 percent linoleic, and 0.2–1.6 percent hexadecenic acid. Its solidification point is between —10° and — 20°C. Its iodine number is 111–133. Corn oil is used in the bread baking industry and to make salad dressings, mayonnaise, and margarine.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
5 that as the percentage of esterified corn oil in the blend increases, the brake thermal efficiency of the engine increases.
PV and AV, which were used as indicators for the primary and secondary oxidation of the corn oil, were determined at 4, 8,16, 24, 32, 48, and 72 h, and all treatments were carried out three times.
These birds were distributed using a completely randomized design, and three diets were evaluated: A) sorghum and soybean meal + soybean oil (control); B) sorghum and soybean meal + corn oil; and C) sorghum and soybean meal + millet and soybean oil (Table 1).
The tests suggested coconut oil produces the lowest levels of aldehydes, and three times more aldehydes were produced when heating corn oil and sunflower oil than butter.
Group E animals received fresh, crushed garlic, along with corn oil in their diet (Table-1).
'These findings add to those from prior research supporting corn oil's positive heart health benefits, and align with recommendations to replace saturated fats with unsaturated fats."
Corn oil lowered LDL cholesterol by 10.9 percent compared to extra virgin olive oil's 3.5 percent reduction1,2, and total cholesterol decreased by 8.2 percent with corn oil compared to 1.8 percent for extra virgin olive oil.
"Corn oil has lots of polyunsaturated fats, similar to what you'd find in a lot of nuts and common grocery store seed oils," Dr.
The switch to cheaper oils is "unprecedented" and contrasts with 2005-06, when prices as high as $5,000 a ton resulted in "only a fractional" drop of Spanish, Italian and Greek olive-oil consumption."This season has been different and domestic consumption of sunflower oil, corn oil and palm oil has increased," Oil World wrote.
showed that the safflower oil group "had an increased risk of all cause mortality (17.6% v 11.8%; hazard ratio 1.62 (95% confidence interval 1.00 to 2.64); P = 0.051), cardiovascular mortality (17.2% v 11.0%; 1.70 (1.03 to 2.80); P=0.037), and mortality from coronary heart disease (16.3% v 10.1%; 1.74)1.04 to 2.92); P=0.036)." Ramsden and colleagues say that these SDHS outcomes correspond to results from two randomized controlled trials that used corn oil (also high in omega-6 PUFAs) instead of safflower oil.
First, combine in large bowl: 2 teaspoons corn oil 1 cup suet, 1 cup peanut butter, 1 cup raisins and sunflower seeds, 1/2 cup whole-wheat flour, and 1/2 cup crushed eggshells.