Food Alphabet
Corn oil
Corn seeds contain about 60% of the fatty oil, which is used both in folk medicine and in cooking. Thanks to its nutritious and healing properties, corn oil has gained increasing popularity in recent years in Italy, France, Russia, Belarus and Ukraine.
There are three types of corn oil: unrefined, refined deodorized, and refined undodorized.
Real refined deodorized corn oil has a neutral taste without smell, so it is great for baking confectionery, frying various products (vegetables, fish, meat), making marinades, sauces and salad dressings.
High-quality refined deodorized and non-deodorized oil must be transparent, without sediment. Only refined deodorized corn oil is used for baby and diet food. This type of oil is the best for deep frying, because it does not burn, does not foam and almost does not form carcinogens.
In turn, unrefined corn oil is considered to be the most useful. It has a peculiar taste and unusual smell, its color ranges from light yellow to red-brown, and a slight turbidity can be observed over the sediment. This oil is also suitable for dressing salads and cold snacks. Unlike refined, it gives dishes a specific taste. However," raw " corn oil is very short-lived, so for sale it is refined and most often deodorized (to get rid of the smell).
