Cottonseed oil is a cooking oil extracted from the seeds of cotton plants of various species, mainly Gossypium
hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil.
Cotton seed has a similar structure to other oilseeds such as sunflower seed, having an oil-bearing kernel surrounded by a hard outer hull; in processing, the oil is extracted from the kernel. Cottonseed oil is used for salad oil, mayonnaise, salad dressing, and similar products because of its flavor stability.
Physical properties[]
Once processed, cottonseed oil has a mild taste and appears generally clear with a light golden color, the amount of color depending on the amount of refining. It has a relatively high smoke point as a frying medium. Density ranges from 0.917 g/cm3 to 0.933 g/cm3. Like other long-chain fatty acid oils, cottonseed oil has a smoke point of about 450 °F (232 °C), and is high in tocopherols, which also contribute its stability, giving products that contain it a long shelf life, hence manufacturers' proclivity to use it in packaged goods.
Uses[]
Food[]
Cottonseed oil has traditionally been used in foods such as potato chips and is a primary ingredient in Crisco, the shortening product. But since it is significantly less expensive than olive oil or canola oil, cottonseed has started to be used in a much wider range of processed foods, including cereals, breads and snack foods.
Other uses[]
In an agricultural context, the toxicity of cottonseed oil may be considered beneficial: Oils, including vegetable oils, have been used for centuries to control insect and mite pests. This oil has been generally considered the most insecticidal of vegetable oils.