1. Cottonseed oil is extracted from cottonseed. Cotton has long
been known as nature's unique food and fiber plant. It produces both food
for man and feed for animals in addition to a highly versatile fiber for
clothing, home furnishings, and industrial uses.
2. Cottonseed oil has been a part of the American diet for well
over a century. Until the 1940's, it was the major vegetable oil produced
in the United States. Now, with annual production averaging more than 1
billion pounds, Cottonseed oil ranks third in volume behind soybean
and corn oil representing about 5-6% of the total domestic fat and oil
3. Cottonseed oil has many food applications. As a salad oil, it
is used in mayonnaise, salad dressings, sauces, and marinades. As a
cooking oil, it is used for frying in both commercial and home cooking. As
a shortening or margarine, it is ideal for baked goods and cake icings.
4. Cottonseed oil is primarily used in the U.S. as a salad or
cooking oil. About 56% is consumed in that category while about 36% goes
into baking and frying fats, and a small amount into margarine and other
5. Cottonseed oil has a mild, nut like taste. It is generally
clear with a light golden color, but like most oils, the degree of color
depends on the amount of refining. Clear, colorless oils are not
necessarily better oils, but may have been refined more severely.
6. Cottonseed oil is often used as the yardstick for measuring
flavor and odor qualities in other oils.
7, Cottonseed oil is one of the few oils considered acceptable
for reducing saturated fat intake.
8. Cottonseed oil is among the most unsaturated oils. Others
include safflower, corn, soybean, canola and sunflower seed oils.
9. Cottonseed oil has a 2:1 ratio of polyunsaturated to
saturated fatty acids. Its fatty acid profile generally consists of 70%
unsaturated fatty acids including 18% monounsaturated (oleic) and 52%
polyunsaturated (linoleic) and 26% saturated (primarily palmitic and
10. Cottonseed oil is rich in tocopherols. These natural
antioxidants, which have varying degrees of vitamin E activity, also
contribute to its stability giving products that contain it a long shelf
11. Cottonseed oil is described by scientists as being
"naturally hydrogenated" because of the levels of oleic,
palmitic, and stearic acids which it contains. These make it a stable
frying oil without the need for additional processing or the formation of
trans fatty acids.
12. Cottonseed oil does not have to be as fully hydrogenated for
many purposes as some of the more polyunsaturated oils. When it is
partially hydrogenated, however, its monounsaturated fatty acids actually
increase. When hydrogenated to a typical Iodine Value of about 80, for
example, its fatty acid profile shifts to 50% monounsaturated, 21%
polyunsaturated, and 29% saturates all well within current diet/health
13. Like all major food crops, cottonseed production is regulated by
food protection agencies of the federal government and Cottonseed oil
meets the government's strict standards for purity.
14. Refined and deodorized Cottonseed oil is one of the purest
food products available. Few foods can be as highly cleaned and refined,
and still maintain their nutritional quality.
15. Cottonseed oil is a favorite for salad oil, mayonnaise,
salad dressing, and similar products because of its flavor stability.
16. Cottonseed oil's light, non oily consistency and high smoke
point make it most desirable for cooking "stir fry" and other
oriental dishes, as well as for frying fish.
17. Unlike some oils, Cottonseed oil does not deteriorate or
"revert" rapidly in flavor when used at high temperatures.
18. In addition to oil, many products from cottonseed are part of our
daily life. Cellulose and cellulose derivatives from cottonseed linter
fiber are used as food ingredients.
19. Cottonseed oil can be found as an ingredient in many food
products and is available on the grocery shelf only in limited areas.
20. Because Cottonseed oil is America's original vegetable oil,
it has been the standard to which other oils are compared.