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.
Learn more about the health benefits of corn oil by clicking here. 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. Read our technical booklet to learn more about corn oil and how it is made.
- Statement by the Corn Refiners Association on the recent Human Reproduction Study Finding Apparent Association Between Sugar-Sweetened Beverages and earlier onset of menstrual periods January 30, 2015
- Corn Refiners Association Response to Mayo Clinic Paper Claiming Link Between Fructose and Diabetes January 28, 2015
- Corn Refiners Association calls on Congress for TSCA Reform January 22, 2015
- CRA Supports the Formation of the U.S. Agriculture Coalition for Cuba January 8, 2015
- Statement by the Corn Refiners Association on the recent University of Utah Study on the Effects of Fructose Consumption on Female Mice January 5, 2015