Ingredient Information

Function

Hydrogenation is the process of adding hydrogen to oils, changing their molecular structure. This is done to make oils more solid by raising their melting point and to increase their shelf life. Cottonseed oil is extracted from the kernel of the cotton seed. Partially hydrogenated cotton seed oil is used in cooking, especially for frying and deep frying, because it will not break down at high temperatures. It is also used for mayonnaise, salad dressing and shortening because of its neutral flavor and flavor stability. Partially hydrogenated cottonseed oil is used to make margarine and shortening. Cottonseed oil is very high in its saturated fat content.

Other Use and Industries

Cottonseed oil is used in pesticides. It is also used in gynecological and viral infection treatments.

Health Effects

The partial hydrogenation process converts some fatty acids in cottonseed oil into the "trans" form, which causes heart disease. Because cottonseed oil is naturally stable, it requires less hydrogenation than other oils for the same purposes, and may contain less trans fat. When cottonseed oil is partially hydrogenated, its monounsaturated fat levels increase. Monounsaturated fats lower cholesterol. Many still consider partially hydrogenated cottonseed oil to be comparatively high in saturated fat, which raises cholesterol.

Partially homogenized cottonseed oil is high in saturated fat. This causes high cholesterol levels, which lead to strokes and heart disease. Because cotton is not grown for agricultural purposes, some advise that cottonseed oil may contain pesticide residues, which can lead to cancer. Unprocessed cottonseed oil contains gossypol, a toxin that acts as a male contraceptive.

Origins

Cottonseed oil is extracted from the kernel of the cotton plant seed. To produce partially hydrogenated cottonseed oil, cottonseed oil is superheated and hydrogen is bubbled through it in the presence of a catalytic metal, usually powdered nickel.