Nomenclature
Maize oil; Maydol; Mazola (CPC). Description and references
Obtained as a byproduct by wet milling the
grain of Zea mays L., Gramineae for the manuf
of corn starch, corn syrup, glucose, dextrins, etc.: E. W. Eckey, Vegetable Fats and Oils (Reinhold, New York,
1954). Constit. Glycerides of the following fatty acids:
Myristic 0.1-1.7%, palmitic 8-12%, stearic 2.5-4.5%, hexadecenoic
0.2-1.6%, oleic 19-49%, linoleic 34-62%. Unsaponifiable fraction:
1-3% (γ-tocopherol 0.1%, the rest is mostly isomeric sitosterols
and wax such as myricyl and ceryl alcohols). The crude oil may contain
up to 2% phospholipids (vegetable lecithin, inositol esters). The
following constants are for the refined product.
Properties
Yellow oil. Faint characteristic odor and taste.
d2525 0.916-0.921. mp -18 to -10°. Titer 14-20°. Flash pt 610°F (321°C). Ignition pt 740°F (393°C). nD25 1.470-1.474; nD40 1.464-1.468. Acid value 2-6. Saponification
value 187-196. Iodine value 109-133. Thiocyanogen value 71-77.
Hydroxyl value 8-12. Reichert-Meissl value <0.5. Polenske value
<0.5. Hehner value 92-96. Classed as a semidrying oil. On prolonged
exposure to air it thickens and becomes rancid. Miscible with chloroform,
ether, benzene, petr ether. Slightly sol in alc.Use
As salad and cooking oil; in prepn of margarine.
As pharmaceutic aid (solvent). Some use in the preparation of non-yellowing
enamel paint.