corn oil
High in polyunsaturates, this odorless, almost tasteless oil is obtained from the endosperm of corn kernels. It has a high
SMOKE POINT, and is therefore good for frying. It's also used in baking, for salad dressings and to make margarine. See also
FATS AND OILS.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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