For many consumers, golden corn oil serves as one of the most visible signs of the corn refining industry. Although corn oil represents a relatively modest share of the ingredients produced by corn refiners, its household uses illustrate the vast array of food and other products derived from our nation’s most abundant crop.

By removing free fatty acids and phospholipids from crude corn oil, the oil refining process gives corn oil one of the qualities cooks value most: Its excellent frying quality and resistance to smoking or discoloration. Corn oil is regarded highly for its functionality, exceptional flavor, affordability, and health benefits. It is high in energy, easily digestible, provides Vitamin E, and is a rich source of polyunsaturated fatty acids, which help regulate blood cholesterol levels and lower elevated blood pressure.

In fact, corn oil has already replaced a significant amount of saturated fat in many food products, and it serves as a top choice for trans fat reduction in our favorite snack foods.  It can also be an effective component in reducing trans fats in restaurant settings. Laboratory frying tests show that corn oil performed almost identically to cottonseed oil when used to fry frozen potatoes and can be combined with fully hydrogenated vegetable oil to produce trans fat free margarines.

Corn oil’s unique chemistry also makes it an important ingredient in a range of products not associated with cooking. For example, corn oil, sometimes called “zea mays oil,” is often found in soaps, shampoos, household cleaners, and personal care products, such as cosmetics.

Abundant American corn oil is not just available to discerning cooks here at home, it also contributes to U.S. exports.