CORN OIL
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. It
also has a pleasant taste, resists developing off-flavors and offers high
levels of polyunsaturated, instead of saturated fats.
Studies using typical American foods have found that no vegetable oil is
more effective than corn oil in lowering blood cholesterol levels.
A majority of U.S.-produced corn oil goes into cooking or salad oil. A
significant portion also goes into margarines and shortenings, while
restaurants are using a growing amount to replace animal fats in frying
operations.
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