Cottonseed oil

Cottonseed oil is a vegetable oil extracted from cotton seeds. Refined oil is used in foods, while less-refined forms and by-products have industrial uses.

Cottonseed: The seed of the cotton plant, containing oil and protein beneath its fibrous outer covering. It is the raw material from which cottonseed oil is recovered.
Deep frying: A cooking method in which food is immersed in hot oil or fat. Refined cottonseed oil is used for frying because it has a mild flavor and performs well at high temperatures.
Fatty acid: A carboxylic acid with a hydrocarbon chain, forming a major structural component of fats and oils. Cottonseed oil’s behavior and nutrition depend on the fatty acids it contains.
Soybean oil: A widely used edible vegetable oil extracted from soybeans. It is a major competing food oil with a different fatty-acid profile.
Food safety: The discipline and practices concerned with preventing food from causing illness or injury. Removing gossypol is a defining safety requirement for edible cottonseed oil.
Oilseed processing: The industrial preparation of oil-bearing seeds to extract and refine their oils. Cottonseed oil production uses the same broad extraction and refining stages.
Shortening: A solid or semisolid fat used to give baked goods a tender, crumbly texture. Cottonseed oil can be hydrogenated or blended to make shortening.
Linoleic acid: An essential omega-6 polyunsaturated fatty acid found in many plant oils. It is a substantial component of cottonseed oil’s fatty-acid profile.
Canola oil: An edible oil from low-erucic-acid rapeseed, typically rich in monounsaturated fat. Its generally lower saturated-fat content contrasts with cottonseed oil.
Trans fat: Unsaturated fatty acids with at least one double bond in the trans configuration. Partial hydrogenation of cottonseed oil can create trans fats.

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