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Cooking oil
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature.[1]

Types of cooking oil include: olive oil, palm oil, soybean oil, canola oil (rapeseed oil), pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil, rice bran oil and other vegetable oils, as well as animal-based oils like butter and lard.

Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.

Contents

Health and nutrition
Trans fats
Cooking with oil
Storing and keeping oil
Types of oils and their characteristics
Comparison to other types of food
Cooking oil extraction and refinement
Extraction
Refinement

Corn oil



Production

Almost all corn oil is expeller pressed, then solvent extracted using hexane or 2-methylpentane (isohexane).The solvent is evaporated from the corn oil, recovered, and re-used. After extraction, the corn oil is then refined by degumming and/or alkali treatment, both of which remove phosphatides. Alkali treatment also neutralizes free fatty acids and removes color (bleaching). Final steps in refining include winterization (the removal of waxes), and deodorization by steam distillation of the oil at 232260 C (450500 F) under a high vacuum.
Here are further guidelines.