Ingredient Information

Function

Cottonseed oil is a versatile vegetable oil, obtained from the seed of the cotton plant. It has a neutral flavor and high heat stability that makes it a great option for frying foods, such as, potato chips and French fries. It is also used for stir frying vegetables and sautéing fish and breaded meat products. In these food types, cottonseed oil is considered an indirect food additive. It is used to cook or fry foods, that through the process, soak up the oil. Often, cottonseed oil appears on the food label and is listed with other oils, using the term “may contain.” In these food products, it is most likely that the product contains cottonseed oil as it is the least expensive of the oils listed.

Cottonseed oil is also used as an ingredient in salad dressings. Due to it’s natural fatty acid make up, this oil naturally resists rancidity. This is a favorable attribute in dressings and oils that are heated or held at high temperatures. Cottonseed oil is becoming one of the main oils used in the manufacture of margarine's and butter spreads. Cottonseed oil is also used to make Crisco, a shortening product that has been used in households for many years. Crisco

Recently, cottonseed oil has gained attention as an oil that is naturally trans-fat free. It naturally contains about 25% of saturated type fats.

Other Use and Industries

Cottonseed oil is often used in the making of soap. It has desirable lathering properties and acts as an emollient. It is an inexpensive oil ingredient for soaps and cosmetics. It also is used in insecticides, in the manufacture of rubber and explosives.

Health Effects

Although cottonseed oil has many properties that are beneficial to the food products that we consume, it is recommended that it be consumed in moderation. This can be difficult when it is used is so many processed foods. Reasons for moderate consumption include; it is high in saturated fats and too low in monounsaturated fats. Ironically, it is the natural saturated fat level that gives it the desired food properties, but these properties do not support a healthy diet. In addition, it should be noted that most of the cottonseed oil is now produced by genetically modified organisms (or GMO). On the other hand, cottonseed oil does contain a high level of vitamin E. This natural antioxidant contributes to the stability of the oil when used for cooking. Cottonseed oil is also cholesterol free. For those that like to support American grown agriculture, cottonseed oil is termed “America’s original vegetable oil.”

Origins

Cottonseed oil is produced via a milling and extraction process of cotton. Cotton is mechanically harvested and transported to mills. The first step of the process involves cleaning up the cotton on shaker tables where screens help remove twigs, leaves, and other non-cotton materials. The cotton then is sent through two delinting processes. The remaining seeds are then sent through a huller to loosen the inside kernel.

Two methods are available for the extraction of the oil. One method, the solvent extraction mill, first grinds or flakes the kernel and then it is cooked at 170 F to remove some of the moisture. The kernels are then ground in the presence of steam and high pressure. The oil is then extracted using the solvent hexane. The hexane oil mixture is then distilled to remove the hexane. A second method, utilizing a screw press mill, uses a screw type grinder in addition to high pressure that forces the oil from the kernel. The later step, requires no solvent extraction and yields only 2% less than the solvent method. The crude cottonseed oil obtained by these processes is further refined, including deodorizing and decolorizing steps.