cottonseed oil

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cottonseed oil:

see cottoncotton,
most important of the vegetable fibers, and the plant from which the fiber is harvested. The Cotton Plant

The cotton plant belongs to the genus Gossypium of the family Malvaceae (mallow family).
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Cottonseed Oil


a rich vegetable oil obtained from the seeds of the cotton plant (Gossypium) by pressing or extraction.

The specific component of cottonseed oil is the pigment gossypol, a toxic substance; the gossypol content determines the color and quality of the oil. Unrefined cottonseed oil is a reddish brown liquid, sometimes almost black in color, with a unique odor and bitter taste. Refined cottonseed oil has a straw yellow color.

The chemical composition and properties of cottonseed oil depend on the variety of cotton and the region and conditions of cultivation. Cottonseed oil contains 40–48 percent linoleic acid, 30–35 percent oleic acid, 20–22 percent palmitic acid, up to 2 percent stearic acid, up to 1.3 percent arachidic acid, and 0.3–0.4 percent myristic acid. It has an iodine value of 100–116 and a kinematic viscosity of 66.6 × 10–6 m2/sec at 20°C. Cottonseed oil is used to produce drying oil; refined cottonseed oil is a foodstuff and is used in the production of canned goods, margarine, and shortening.

cottonseed oil

[′kät·ən‚sēd ‚ȯil]
References in periodicals archive ?
One of Wan's first projects at SRRC was finding ways to improve the quality of cottonseed oil, which is difficult to refine because it contains natural pigments and variable amounts of free fatty acids.
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The index comprises chickpea (chana), cottonseed oil cake, guar seed, jaggery (gur), cumin (jeera), pepper, mustard seed, soyabean, turmeric and wheat.
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The cottonseed oil is one of the healthiest oils for deep-frying and it is used for frying in commercial cooking.
I've read that they are made by hydrogenating cottonseed oil, which has a high content of pesticide residue.
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