Corn oil
Corn oil
Corn oil (/kɔːrn ɔɪl/), also known as maize oil, is a type of vegetable oil derived from the germ of the corn (maize) plant. It is commonly used in cooking and is a key ingredient in margarine and other processed foods.
Etymology
The term "corn oil" is derived from the plant it is extracted from, corn or maize. The word "corn" comes from the Old English cyrn, meaning "grain or small hard particle". The word "oil" comes from the Old English olie, meaning "olive oil", which is derived from the Latin oleum, meaning "oil, olive oil".
Production
Corn oil is produced by extracting the oil from the germ of the corn kernel. This is done through a process known as oil extraction, which involves pressing the germ to release the oil. The oil is then refined to remove impurities and to improve its taste and stability.
Uses
Corn oil is widely used in cooking, where it is valued for its high smoke point and mild flavor. It is also used in the production of margarine and other processed foods. In addition to its culinary uses, corn oil is also used in some industrial applications, such as in the production of biofuel and as a carrier oil in pharmaceutical preparations.
Health effects
While corn oil is a source of monounsaturated fat, it also contains a significant amount of polyunsaturated fat, including omega-6 fatty acids. Some research suggests that consuming too much omega-6 fatty acids can contribute to inflammation and other health problems. However, when used in moderation and as part of a balanced diet, corn oil can be part of a healthy diet.
Related terms
External links
- Medical encyclopedia article on Corn oil
- Wikipedia's article - Corn oil
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski