Cotton seeds contain approximately 18 - 20% oil. Cotton seed oil is one of the healthiest vegetable oils and is known for its neutral, slightly nutty flavor.
Cotton seed oil is described 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.
Most other oils must be hydrogenated to retain their tolerance for high frying temperatures, creating unhealthy saturated fats, whereas cottonseed oil retain the natural tolerance for high frying temperatures.
Cottonseed oil contains a balance of various fatty acids and is mainly used for various food manufacturing purposes. Most of the polyunsaturated fatty acids are linoleic acid, which produce some of the best-fried food flavors.
Cottonseed oil is the standard against which other oils are compared for pleasing aroma, flavor and performance.
Typical Fatty Acid composition:
- Saturated 27%
- Monounsaturated 19%
- Polyunsaturated 54%
Cotton seed oil has a long useful life, as it does not produce objectionable flavors and odors, as do many other oils.
Cotton seed oil is one of the few oils considered acceptable for reducing saturated fat intake. Cotton seed oil can be used in all kinds of food manufacturing applications.
It's recommended for:
Deep-frying: Chips, snacks, breaded products, doughnuts, and more. Cotton seed oil is an excellent flavor carrier and enhances rather than masks the flavor of foods. Its light non-oily consistency and high smoke point make it most desirable for cooking "stir fry" and other oriental dishes, as well as frying fish.
Baking: Blending a fully hydrogenated cotton seed oil with a partially hydrogenated base stock creates a shortening with a solid fat index that achieves an optimum plasticity for baked foods.
Margarine, icings and whipped toppings: Cotton seed oil is noted for its ability to form the beta prime crystal, which helps promote the desired consistent texture and smooth, creamy appearance in shortenings, toppings and spreads.
Salad dressing: Cotton seed oil is an excellent choice for a salad dressing due to its neutral flavor and the fact that it can be winterized, a necessity for mayonnaise and commercial dressings. Dressings made with cotton seed oil resists oxidation well.
