Cottonseed oil

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Cottonseed oil is extracted from the seeds of the cotton plant (Gossypium hirsutum Linn). The cottonseed itself is very similar to other oilseeds such as sunflower seed, having an oil bearing kernel surrounded by a hard outer hull; in processing, the oil is extracted from the kernal. Cottonseed oil is used for salad oil, mayonnaise, salad dressing, and similar products because of its flavor stability. [1]Cotton (oil) is also one of the big four (soy, corn, rapeseed/canola,[2] and cotton) genetically modified crops grown around the world.

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[edit] Chemical composition of cottonseed oil'

Cottonseed oil is among the most unsaturated oil, along with corn, soybean, canola, safflower and sunflower seed oils. 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), 52% polyunsaturated (linoleic) and 26% saturated (primarily palmitic and stearic). [3]

Cottonseed oil is described by scientists as being "naturally hydrogenated" because the saturated fatty acids it contains are the natural oleic, palmitic, and stearic acids. These fatty acids make it a stable frying oil without the need for additional processing or the formation of trans fatty acids . Cottonseed oil is not required to be as fully hydrogenated for many purposes as some of the more polyunsaturated oils. On partial hydrogenation, the amounts of 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% saturated, which are all well within current diet/health guidelines. [4]

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 life. Studies show that these natural antioxidants are retained at high levels in fried products, creating longer shelf life. [5]

Gossypol is a biologically-active yellow polyphenolic compound produced by cotton and other member of the order Malvaceae,(such as okra ). [6][7] This coloured compound found in tiny glands in the seeds, leaf, stem, tap root bark, and root of the cotton plant. The adaptive function of the compound is believed to be one of facilitating insect resistance. Interest in gossypol in cottonseed oil is primarily based on recognition of gossypol's role as a fertility control agent first seen in Chinese men. [8]

The three key steps of refining, bleaching and deodorization that are involved in producing finished oil act to reduce the gossypol level. Refined, bleached, and deodorized (RBD) cottonseed oil, as available to the food industry and the customer in the United States, is one of the purest food products available. Few foods can be as highly cleaned and refined, and still maintain their nutritional quality. [9] [10]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. Researchers at Texas A&M University have genetically engineered cotton plants that contain very little gossypol in the seed, but still contain the compound in the stems and leaves. This provides protection against pests and diseases, while allowing the seed to be used directly for oil and meal for human consumption. The resulting gossypol-free cottonseed is then suitable as a high-quality protein source suitable for consumption not only by cattle, but also by humans, pigs, chickens, or turkeys, making the plant additionally valuable as a food crop.[11]


[edit] Physical properties

Cottonseed oil has a mild, nut like taste, non-oily consistency and appears generally clear with a light golden color, the amount of color depending on the amount of refining. [12] [13][14]

Cottonseed oil is stable enough to have a high smoke point as a frying medium, yet delicate enough to avoid coating a diner’s mouth when used in salad dressings. Like other long-chain fatty acid oils, cottonseed oil with 0.01% free fatty acids has a smoke point of about 450 degrees Fahrenheit. [15]

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Despite a 10-15% premium over the price of soybean oil traded on the Chicago Board of Trade (usually 3-5 cents), cottonseed oil provides an economic solution to the complex process of matching oils with foods to produce a finished product that is both satisfactory to consumers and economical for the processor. By eliminating or reducing the need for hydrogenation, cottonseed oil helps manufacturers save time and money associated with using this process. Because of its desirable stability, cottonseed oil when used as a deep frying oil does not have to be discarded as often. The turnover rate of frying oils used by manufacturers (e.g. chippers) can be up to 100% daily and up to 20-35% per day by food service operators. Due to the large quantities of foods that are fried, bulk amounts of cooking oil are removed continuously and must be replaced. Cottonseed oil lasts longer than many other oils, thus requiring less turnover and more cost savings.[16] Cottonseed oil resists rancidity and therefore offers a longer shelf life for food products in which it is an ingredient.[17]


[edit] use as food

Cottonseed oil enhances, rather than masks, the fresh natural flavors of foods. Its 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 often considered superior because of its low flavor reversion especially when used at high temperatures. And, toward the end of its useful life, cottonseed oil will not produce objectionable flavors as some oils do. [18]


1. As a cooking oil, it is used for frying in both commercial and home cooking. In shortening and margarine, it is used for baked food and cake icings. In the U. S., 56 percent of is used is as a salad or cooking oil. 36 percent is used for baking and frying fats and the remainder for margarine and other uses.[19]

2. Cottonseed oil is one of the most common oils in commercial frying in the production of potato and corn chips.[20][21]

3. Cottonseed oil is used as cocoa butter substitutes after hydrogenation and/or fractionation. [22][23]

4. Hydrogenated Cottonseed oil is used in frozen desserts to replace butter fat. [24]


[edit] References

  1. ^ National cottonseed products association website [1]
  2. ^ "Reports on GM Canola". http://www.dpi.vic.gov.au/dpi/nrensr.nsf/LinkView/AE641E63162D0A50CA256ECA000A8B123A8D6D972510B1ED4A2567C40015A7EE.  from the Australian Department of Primary Industries
  3. ^ http://www.ntokcotton.org/images/Cottonseed%20Oil%20Use.pdf
  4. ^ National cottonseed products association website [2]
  5. ^ http://www.cottonseed.com/publications/gmbroch.pdf
  6. ^ Bailey’s Industrial Oil& Fat Products, Fifth Edition ,Volume 2 ; Edible oil and fat products: Oil and oil seeds–Cottonseed oil by Lynn A. Jones and C. Clay King
  7. ^ http://botany.csdl.tamu.edu/FLORA/301Manhart/Dicots/Dillen/Mal/Mal.html
  8. ^ Bailey’s Industrial Oil& Fat Products, Fifth Edition ,Volume 2 ; Edible oil and fat products: Oil and oil seeds–Cottonseed oil by Lynn A. Jones and C. Clay King
  9. ^ http://www.ntokcotton.org/images/Cottonseed%20Oil%20Use.pdf
  10. ^ National cottonseed products association website http://www.cottonseed.com/publications/facts.asp
  11. ^ http://en.wikipedia.org/wiki/Gossypol
  12. ^ http://www.cottonseedoiltour.com/pdf/NCPA_CSOFACTSHEET_03.pdf
  13. ^ http://www.cottonseed.com/publications/gmbroch.pdf
  14. ^ http://www.welch-holme-clark.com/cottonseed_oil_-_refined_spec_.html
  15. ^ Bailey’s Industrial Oil& Fat Products, Fifth Edition ,Volume 2 ; Edible oil and fat products: Oil and oil seeds–Cottonseed oil by Lynn A. Jones and C. Clay King
  16. ^ http://www.welch-holme-clark.com/cottonseed_oil_-_refined_spec_.html
  17. ^ Bailey’s Industrial Oil& Fat Products, Fifth Edition ,Volume 2 ; Edible oil and fat products: Oil and oil seeds–Cottonseed oil by Lynn A. Jones and C. Clay King
  18. ^ http://www.cottonseed.com/publications/gmbroch.pdf
  19. ^ National cottonseed products association website http://www.cottonseed.com/publications/facts.asp
  20. ^ Bailey’s Industrial Oil& Fat Products, Fifth Edition ,Volume 2 ; Edible oil and fat products: Oil and oil seeds–Cottonseed oil by Lynn A. Jones and C. Clay King
  21. ^ National cottonseed products association website http://www.cottonseed.com/publications/facts.asp
  22. ^ Bailey’s Industrial Oil& Fat Products, Fifth Edition ,Volume 2 ; Edible oil and fat products: Oil and oil seeds–Cottonseed oil by Lynn A. Jones and C. Clay King
  23. ^ National cottonseed products association website http://www.cottonseed.com/publications/facts.asp
  24. ^ Bailey’s Industrial Oil& Fat Products, Fifth Edition ,Volume 2 ; Edible oil and fat products: Oil and oil seeds–Cottonseed oil by Lynn A. Jones and C. Clay King
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Edible fats and oils
Fats
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See also: List of vegetable oils • Cooking oil
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