Cottonseed Oil

Cottonseed Oil: Nutrition and Historical Guide

Cottonseed oil is extracted from the seeds of the cotton plant (Gossypium species) — a byproduct of the cotton textile industry that became one of the first commercially refined vegetable oils in the United States in the late nineteenth century. Before refining technology was developed, cottonseed was largely discarded as waste. The development of hydrogenation technology and the launch of Crisco in 1911 — originally a blend of cottonseed oil and cottonseed-derived solid fat — launched the era of vegetable shortening from cottonseed. Cottonseed oil contains gossypol, a naturally occurring phenolic compound that is toxic to humans at high levels — refining removes the vast majority of gossypol, making refined cottonseed oil safe for food use. Unrefined cottonseed oil is not suitable for human consumption. The fat composition — 26 g saturated fat, 18 g monounsaturated, and 52 g polyunsaturated (linoleic omega-6) per 100 g — is moderate in saturated fat with high omega-6.

Uses

Refined cottonseed oil has a neutral flavour and high smoke point (approximately 225°C). It is used in commercial food production — in frying, salad dressings, mayonnaise, and as a component of vegetable oil blends. Less commonly available as a retail product in the UK than in the United States. Nutritionally comparable to corn oil for cooking purposes.