AMERICA'S ORIGINAL, HEALTHFUL
Thanks to concerns about diet and health, as well as a
growing fascination with creating new foods and getting the best features
from ethnic cuisines, consumers and food industry professionals alike have
expressed renewed enthusiasm about the benefits of America's
Original Vegetable Oil... Cottonseed Oil.
THE TEST OF TIME
In the United States, cotton is grown from Virginia to
California, and as far north as southern Kansas. Because the cotton plant
produces about twice as much seed as fiber, there was motivation as early
as the late 18th Century to find a commercial use for cottonseed. Around
the end of the 1860's, a commercially viable method to extract the oil was
invented, and Cottonseed Oil has been in use continuously since then.
Nowadays, the U.S. annually produces over one billion pounds of cottonseed
oil. As much as one-fourth may be exported. High quality Cottonseed Oil
products are readily available throughout the entire year. The cottonseed
itself is very similar to other oilseeds such as sunflower seed, having an
oil bearing kernel surrounded by a hard outer hull. The oil is extracted
from the kernel. Like all vegetable oils, Cottonseed Oil is cholesterol
Naturally, cotton growing and Cottonseed Oil processing
must meet all of the rigid and demanding government regulations and
requirements for food crops and food processing. Refined and deodorized,
Cottonseed Oil is one of the purest food products available. Few foods can
be as highly purified and refined, and still maintain their nutritional
BENEFITS BEYOND HEALTH
Cottonseed Oil enhances, rather than masks, the fresh natural flavors of
foods. It's neutral taste makes it perfect for frying seafood, snack foods
and Oriental foods, especially stir-fry. In snack foods, where oil becomes
part of the product, Cottonseed Oil is recognized as being superior
because of its low flavor reversion especially when used at high
temperatures. And, toward the end of its useful life, Cottonseed Oil won't
produce objectionable flavors as some oils do.
Another of Cottonseed Oil's benefits is the high
level of antioxidants (Vitamin E) that contribute to its long life in the
cooker or on the shelf. Studies show that these natural antioxidants are
retained at high levels in fried products, preserving their freshness and
creating longer shelf life.
COTTONSEED OIL PRODUCTS
Cottonseed Cooking Oil has a bland, neutral flavor that will not mask food
flavors. It is ideal for frying and is used for preparing full flavored
potato chips. Cottonseed Salad Oil is recommended for fine cooking, salad
dressings and mayonnaise applications.
New refining technology has made it possible to produce
oil products "custom made" to satisfy almost any commercial
need. High quality Cottonseed Salad and Cooking Oil meets the requirements
of almost any food application imaginable. Blended with other fats and
oils, Cottonseed Oil will improve their quality and functionality. Since
Cottonseed Cooking and Salad Oil is naturally stable, hydrogenation is not
necessary for most uses. Therefore it is free of trans fatty acids.
COTTONSEED OIL: COOKING TIPS
Following are some handy tips to make better use of Cottonseed Oil, or
any vegetable oil.
While vegetable oils will maintain their freshness for
several months, it is wise to only buy a container size that you will use
over a couple of months. (Consider shortening if you need a longer shelf
life). Store oil in a tightly sealed container in a cool, dark location.
Don't worry if the oil becomes cloudy if stored in the refrigerator or
other cold place, the cloudiness will disappear upon warming.
Do not allow the oil to exceed 193°C (380°F) during
frying, and preferably a temperature of about 182°C (360°F) should be
maintained. On the other hand, if the temperature is too low, the food
will have a greasy or oily texture. To help maintain proper temperatures,
do not place large quantities of cold foods in the heated oil at one time.
Another important tip is to avoid the use of copper. Do
not use a thermometer with copper components, or use copper utensils or a
copper scrubber to clean the cooker. Even the most minute particles of
copper will cause the oil to deteriorate rapidly. This is true for all
fats and oils.
Also be sure to remove food particles frequently while
cooking or the oil will turn dark and have a bitter taste. It will also
deteriorate faster. Finally, dry or drain wet or damp foods as much as
possible. Moisture will cause bubbling, foaming and spattering.
HANDY OIL TERMINOLOGY
Refining: Involves washing the oil with
alkaline water solutions. Acidic compounds, such as free fatty acids and
other fatty materials are removed during refining.
Bleaching: An adsorbent clay material is added
to the oil. Heating activates the adsorbent. The oil is then filtered to
remove the adsorbent along with the undesirable color pigments. The result
is a clear, light oil.
Deodorization: Oil is injected with 400-500
degree F steam oil under high vacuum. The steam removes volatile compounds
such as monoglycerides, some pigments, free fatty acids, fatty oxidation
products and other undesirable organic compounds. This produces an oil
that has a bland, neutral flavor with no flavor transfer to the food. It
is this process that makes refined vegetable oils one of the most sanitary
and pure foods available.
Winterization: Chilled cottonseed oil separates
into a large clear phase and a smaller cloudy phase made up of higher
melting point fats. The cloudy phase can be filtered out leaving the clear
"winterized" fraction which is referred to as salad oil. It is
perfect for mayonnaise where solidification would otherwise break the
Fats and Oils: Fats usually come from animal
sources and are solid at room temperature. Oils come from plants and are
liquid. In many cases the terms are used interchangeably, as in the case
of nutrition labeling which uses only the term "fat". Fats are
the most concentrated form of food energy and have about 9 Calories per
gram (120 Calories per tablespoon), while starches and protein have about
4 Calories per gram.
Hydrogenation: Treatment of fats and oils with
hydrogen gas in the presence of a catalyst at various levels results in
the addition of hydrogen to the carbon-carbon double bond. Hydrogenation
produces oil with the mouth feel, stability, melting point and lubricating
qualities necessary to meet the needs of many commercial specialty
applications. Selective hydrogenation can produce various levels of
hardening, from very slight to almost solid.
Beta-Prime Crystals: Fully hydrogenated
Cottonseed Oil results in an oil with a unique value due to its formation
of beta-prime crystals upon solidification. The ability to form these
types of crystals is important for good aeration, smooth appearance and
excellent creaming properties when used in margarine and shortenings.
Trans Fats or Trans Fatty Acids: Named for the
position of hydrogenated atoms attached to an unsaturated double bond.
These forms are found in nature and in hydrogenated oils and can act
similar to saturated fat in the body.
TYPICAL FATTY ACID COMPOSITION
* Partially hydrogenated cottonseed oil (Iodine Value,
||COTTONSEED COOKING OIL
||COTTONSEED SALAD OIL
** Essential Fatty Acids; Linolenic is an Omega-3 Fatty
TYPICAL ANALYTICAL VALUES FOR
COTTONSEED OIL PRODUCTS
Cooking Oil (RBD)*
Salad Oil (RBWD)**
Cottonseed Oil "Flakes"
|Lovibond Color (Red
|Free Fatty Acid (as
Oleic % Max.)
|AOM Stability (hrs.)
|Cloud Point (°F)
|Melting Point (°F)
|Pour Point (°F)
|Smoke Point (°F)
|Cold Test (hrs.)
|Density (lb/gal @
- * RBD - Refined, Bleached & Deodorized
- ** RBWD - Refined, Bleached, Winterized &