High-Oleic Corn Oil

Description

High-oleic corn oil is a specially developed variety of corn oil that contains a much higher percentage of oleic acid (a monounsaturated fat) compared to traditional corn oil, which is predominantly polyunsaturated. This oil is produced from genetically selected or modified corn hybrids bred specifically to enhance the oleic acid content, often achieving 70–85% oleic acid levels. As a result, high-oleic corn oil boasts significantly improved oxidative stability and a much longer shelf life, even without the addition of synthetic antioxidants. It also has a higher smoke point—typically around 475°F (246°C)—which makes it ideal for high-heat applications such as deep-frying, grilling, and industrial food processing. The neutral flavor and light color make it versatile for both commercial and home kitchens. Nutritionally, high-oleic corn oil is considered a heart-healthy option because it resembles the lipid profile of olive oil, rich in monounsaturated fats known for supporting cardiovascular health. It has less linoleic acid (omega-6) than regular corn oil, which helps reduce the risk of inflammation associated with excessive omega-6 intake. This oil is often used in frying applications where longer fry-life, less foam, and better oil recovery are priorities, such as in fast food restaurants or snack manufacturing plants. Food producers value its stability as it reduces the formation of trans fats and off-flavors during cooking. High-oleic corn oil is also used in the production of shelf-stable foods like crackers, baked chips, and ready-to-eat meals. In addition, its stability allows for use in emulsions like mayonnaise and dressings that require extended shelf life without refrigeration. From an industrial perspective, high-oleic oils are suitable for biolubricants and specialty coatings due to their resistance to oxidation. In cosmetics, high-oleic corn oil is sometimes preferred for its smooth texture and resistance to rancidity, making it effective in skin creams, massage oils, and lip products. While its price point is generally higher than regular corn oil, the reduced spoilage and improved frying performance often offset the cost in bulk food operations. The corn used for this oil is often grown under contract and requires traceability and segregation during harvesting and processing. Its enhanced nutritional and functional profile makes it an increasingly popular choice in both developed and emerging markets. As consumer awareness grows regarding fat quality and functional foods, high-oleic corn oil is gaining ground in the health and wellness segment. It is a key innovation in agricultural biotechnology and food science, offering a blend of performance, nutrition, and shelf stability.

Quantity of 5 liters