Corn oil

Corn oil is a vegetable oil extracted from the germ of corn (maize). The oil is then refined and purified for use in food products. It is a common cooking oil and a widely used ingredient in processed foods.

Corn oil is valued for its neutral flavour and high smoke point, making it suitable for frying and baking. It is often used as a cooking oil in home kitchens and by food manufacturers. It is found in a wide range of processed foods, including snacks, baked goods, and sauces, where it contributes to texture and mouthfeel.

Corn oil is a source of polyunsaturated fatty acids, including omega-6. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not list corn oil as a food additive requiring authorisation. EFSA has evaluated vegetable oils, including corn oil, in the context of their nutritional properties. While generally considered safe as a food ingredient, like all fats, it should be consumed in moderation as part of a balanced diet. Concerns about omega-6 fatty acid intake are sometimes raised in scientific literature, but evidence on its specific health effects at typical dietary intakes is mixed.