ABSTRACT
High-oil corn has nearly twice the oil concentration (greater than 6 %) and substantially higher protein than conventional corn. This makes high-oil corn grains amenable to higher oil extraction as a byproduct of corn refining. Corn oil extraction is not an isolated event in any corn-based refinery. Thus the process of oil extraction goes along with other processes like production of starch, corn sweeteners, etc. Basic step for all these processes is inspection and cleaning. Quality of cooking oil is usually associated with proportion of unsaturated to saturated fatty acids. Higher proportion of unsaturated fatty acids in oil represents better quality of oil. Iodine number, a measure of degree of unsaturation of corn oil, has a negative correlation with total oil concentration. Main reason for higher acceptance of corn oil over other vegetable oils like soybean oil, cotton seed oil etc. is due to its flavour and stability during storage and cooking, without addition of synthetic antioxidants.
