Corn oil margarine

Oils and Fats Almond oil Avocado oil Borage oil Coconut oil Cod liver oil Evening primrose oil Flaxseed oil Olive oil Soy oil Canola oil Grapeseed oil Sunflower oil Walnut oil Butter Corn oil Margarine ... 

Table 10.6 Cis and trans fatty acids in corn oil and corn oil margarines... 

High vitamin E content (50-300 milligrams/]00 grams). Corn (maize) oil, cottonseed oil, margarine, safflower oil, soybean oil, wheat germ oil. 

The author is developing (mid-2004) zero trans-, no hydrogenation, no interesterification, no modification of any kind, tub and stick margarines. The formula will include specially processed soybean oil, corn oil, cottonseed oil, or mid-oleic sunflower seed oil, and double-fractionated palm oil, or double-fractionated cottonseed oil. The products are proprietary for now. 

Sunflower, safflower, corn, soybean, cottonseed, walnut oils Hydrogenated oils, margarines, milk fat, ruminant meats Borage, evening primrose, black currant oils... 

When corn oil is hydrogenated, it becomes solid. This is how margarine is produced and explains why margarine is solid at room temperature, whereas the vegetable oil from which it is derived is liquid. 

Catalysis is important industrially it may often make the difference between profit and loss in the sale of a product. For example, catalysis is useful in converting double bonds to single bonds. An important application of this principle involves the process of hydrogenation. Hydrogenation converts one or more of the carbon-carbon double bonds of unsaturated fats (e.g., corn oil, olive oil) to single bonds characteristic of saturated fats (such as margarine). The use of a metal catalyst, such as nickel, in contact with the reaction mixture dramatically increases the rate of the reaction. 

Margarine is also produced by partial hydrogenation of vegetable oils, such as corn oil or soybean oil. The extent of hydrogenation is carefully controlled so that the solid fat will be spreadable and have the consistency of butter when eaten. If too many double bonds were hydrogenated, the resulting product would have the undesirable consistency of animal fat. Artificial color is added to the product, and it may be mixed with milk to produce a butterlike appearance and flavor. 

These are naturally occurring esters of the triol glycerol (propan-1,2,3-triol). A fat is a substance that is solid at room temperature, whereas an oil is liquid. In vegetable oils, the hydrocarbon chains have many double bonds (they are polyunsaturated). Fats, however, tend to have very few, or no double bonds. Removal of most of the double bonds in a vegetable oil, by reaction with hydrogen (hardening), will convert it to a solid fat. Hardened corn oil, for example, is used to make margarine. 

Com oil is oil extracted from the germ of com (maize). Its main use is in cooking, where its high smoke point makes it a valuable frying oil. It is also a key ingredient in some margarines. Corn oil has a milder taste and is less expensive than most other types of vegetable oils. °... 

Safflower oil is the seed oil of the thistle-like safflower plant, thriving in the west of the USA, Mexico, North Africa and India. The plant can be grown under fairly arid conditions. The seeds resemble small sunflower seed kernels and can be harvested mechanically. Like corn oil the fatty acid composition is similar to that of sunflower oil. Safflower oil has a high oxidative stability and is being used increasingly in salad oils and dietetic margarines because of its high content of linoleic acid. 

Sunflower oil Corn oil Olive oil Soybean oil Margarine Peanut oil Chicken fat Lard... 

Mixture comprised 39.3% butter, 21.5% corn oil, 7.1% edible tallow, 14.3% lard, 10.7% margarine (Parkay Brand, Kraft Foods Ltd., Montreal) and 7.1% shortening (Crisco, Proctor and Gamble, Toronto). 

Corn (Zea mays) oil Linola oil Palm (Elaeis guineensis) kernel oil margarine mfg. 

Margarine is made by hydrogenating cottonseed, soybean, peanut, or corn oil until the desired butter-like consistency is obtained. The product may be churned with milk and artificially colored to mimic butter s flavor and appearance. 

Hydrogenation of corn oil, and other v etabie oils, provides margarine. 

By commercial methods such as those described in this experiment, the unsaturated fatty acids of vegetable oils are converted to margarine (see the essay "Fats and Oils"). However, rather than using the mixture of triglycerides that would be present in a cooking oil such as Mazola (corn oil), we use as a model the pure chemical methyl oleate. 

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