How is corn oil produced?

Answer 1

Corn oil is extracted from the germ of the corn kernel. The most common method is the use of a solvent to do it. The solvent can then be recovered and reused. The oil comprises a bit under 3% of the "stuff" in corn, and it takes manufacturing "muscle" to get out as much as possible and do it cost effectively. Corn oil doesn't cost all that much at the store and is widely used commercially. They must be doing it right. Got links if you want 'em.

Answer 2

The corn is separated from the cob, sorted and cleaned. It is then steeped for 40 hours in warm water to soften up the kernel so it can be easily broken apart. The starchy part of the corn kernel is separated from the germ. From there, the oil is extracted and refined by mechanical press and centrifuge.

Answer 3

Generally, sweet corn production has been directed to specific markets. The demand has tended to be for sweet corn in the form of canned or frozen kernels; fresh corn-on-the-cob; or processed crunches and nuts. Sweet corn could be used in the production of corn oil. For its oil content is high. However, the sugar content is also high. So ground sweet corn has tended to be a slurry sticky business when venturing outside the specific markets mentioned above.

Answer 4

You will need a lot of corn to make any usable amount. You can use a blender or food processor to MASH the corn into pulp, or a mechanical press like a garlic press or a potato ricer, then strain out the solids with a very fine sieve lined with cheesecloth. Then, place the liquid mixture into shallow pans. You can let the water evaporate on its own, which will take days, and might spoil before the water is gone, or you can speed the process by placing the pans in an oven set on warm or a very low temperature. You can even use a food dehydrator, if it has tray inserts to hold liquids, it should evaporate the liquid, leaving a little corn oil in the trays.

Answer 5

Corn flour is produced much the same as wheat, rice, barley, oat, or other grain flour (and even beetle flour). The traditional method is to grind the grains between two very large stone wheels that are laid face to face. The hole in the upper wheel is where grain enters, and centrifugal force pushes the ground grain to the outside of the wheels as the top or bottom turns. Gouges or carved lines from the center to outside rim of the wheels helps grain move along through the process.

Today, the process is even more mechanized. Grain is stored and dried. Dried grain is cleaned and dries further. as it passes through the mill, in it ground through large steel rollers several times, and larger particles are sifted out for other processes. Finished flour is distributed through the bottom of the process into bags, usually 50 or 100 lb. sacks, or larger hoppers. Some flours are pumped into larger tank trucks for distribution to industrial production facilities.

Answer 6

If margarine is made from hydrogenated corn oil. What is added to corn oil?

Answer 7

by the process of hydrogenation

Answer 8

Corn.