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Ver proveedores de aceite de maíz →Refined corn oil: applications, properties, and commercial positioning
Corn oil (also sold as maize oil in European markets) is extracted from the germ of maize kernels — a by-product stream of the wet-milling process for corn starch and glucose syrup production, and of dry-milling for corn flour. The extraction and RBD (refining, bleaching, deodorisation) process yields a clear, light yellow oil with a mild flavour and a smoke point of approximately 225–230°C.
Key applications for bulk corn oil:
Commercial frying: Corn oil's high linoleic acid content (approximately 55–60%) means it is not inherently as oxidatively stable as high-oleic oils for extended frying, but its smoke point is adequate for most commercial deep fryer applications — particularly chip and snack frying where oil is changed regularly. In the US, corn oil has a long history as a primary frying oil in food service chains, and demand there remains significant.
Food manufacturing: Corn oil is used extensively in margarine and shortening production, salad dressing, mayonnaise, confectionery coatings, and baked goods. Its relatively neutral flavour and light colour profile make it a cost-effective base oil for these applications.