Fry Cycles
85to 25% TPM
Smoke Point
225°C
OSI
8hours
Profile
A low-cost byproduct of corn processing with neutral flavor but poor frying stability. At 55% PUFA, corn oil degrades rapidly — 85 fry cycles to 25% TPM. Common in institutional foodservice (schools, hospitals) where purchasing decisions are driven by commodity contracts. Not recommended for high-volume frying operations where oil life is a significant cost factor.
Fatty acid breakdown
Saturated (SAFA)
13%
Monounsaturated (MUFA)
28%
Polyunsaturated (PUFA)
55%
Health
Very high PUFA (55%) — poor frying stability. Highest phytosterol content of any common cooking oil, which may modestly reduce cholesterol absorption in dietary contexts.
Sustainability
Byproduct of corn wet milling (ethanol and starch production). Low marginal land use. US corn belt production.