Corn Oil
At around 230 degrees C refined corn oil tolerates fryer temperatures with less polymerisation than softer oils, which is why it is common in snack frying.
Key Specifications
| Free fatty acid | ≤ 0.1 percent |
|---|---|
| Colour | ≤ 1.5 red |
| Smoke point | 230 degrees C |
| Peroxide value | ≤ 1.0 meq/kg |
| Packaging | 190 kg drum / bulk |
High smoke point suits frying
At around 230 degrees C refined corn oil tolerates fryer temperatures with less polymerisation than softer oils, which is why it is common in snack frying.
Neutral taste and good stability
Its mild flavour lets it carry other ingredients without competing, and natural tocopherols give it reasonable oxidative stability without added antioxidants.
Typical Applications
- Snack frying — Continuous frying where a high smoke point and neutral taste matter.
- Margarine and dressings — 5-30 percent as a liquid oil component.
Frequently Asked Questions
Is it GMO free?
Depends on the source. Non-GMO corn oil is available at a premium.
How does it compare with sunflower oil?
Similar performance; corn oil has a slightly higher smoke point and a heavier body.
Does it need antioxidant addition?
Usually not for normal shelf life, as it retains natural tocopherols.
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