PRODUCTS

COTTONSEED OIL

CAS NUMBER:8001-29-4
EC NUMBER:232-280-7

SYNONYMS:
H3E878020N; 8001-29-4; Cottonseed Oil; Cottonseed oil, winterized; Oils, cottonseed; Cottonseed oil [NF]; Caswell No. 259A; Cotton oil; Cottonseed acidulated soapstock; Deodorized winterized cottonseed oil; EINECS 232-280-7; EPA Pesticide Chemical Code 031602; HSDB 913; Lipomul IV; NCI-C50168; Prime bleachable summer yellow cottonseed oil; Solvent extracted crude cottonseed oil; UNII-H3E878020N; Cotton seed oil [Oil, edible]; Cottonseed oil, fatty acid

Cottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil.Cotton seed has a similar structure 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 kernel. Cottonseed oil is used for salad oil, mayonnaise, salad dressing, and similar products because of its flavor stability.Its fatty acid profile generally consists of 70% unsaturated fatty acids (18% monounsaturated, and 52% polyunsaturated), 26% saturated fatty acids.When it is fully hydrogenated, its profile is 94% saturated fat and 2% unsaturated fatty acids (1.5% monounsaturated, and 0.5% polyunsaturated).According to the cottonseed oil industry, cottonseed oil does not need to be hydrogenated as much as other polyunsaturated oils to achieve similar results.Gossypol is a toxic, yellow, polyphenolic compound produced by cotton and other members of the order Malvaceae, such as okra.This naturally occurring coloured compound is found in tiny glands in the seed, leaf, stem, tap root bark, and root of the cotton plant. The adaptive function of the compound facilitates natural insect resistance. The three key steps of refining, bleaching, and deodorization in producing finished oil act to eliminate the gossypol level. Ferric chloride is often used to decolorize cotton seed oil.The by-product of cotton processing, cottonseed was considered virtually worthless before the late 19th century.While cotton production expanded throughout the 17th, 18th, and mid-19th centuries, a largely worthless stock of cottonseed grew.Although some of the seed was used for planting, fertilizer, and animal feed, the majority was left to rot or was illegally dumped into rivers.In the 1820s and 1830s Europe experienced fats and oils shortages due to rapid population expansion during the Industrial Revolution and the after-effects of the British blockade during the Napoleonic Wars.The increased demand for fats and oils, coupled with a decreasing supply caused prices to rise sharply.Consequently, many Europeans could not afford to buy the fats and oils they had used for cooking and for lighting.Many United States entrepreneurs tried to take advantage of the increasing European demand for oils and America’s increasingly large supply of cottonseed by crushing the seed for oil.But separating the seed hull from the seed meat proved difficult and most of these ventures failed within a few years.This problem was resolved in 1857, when William Fee invented a huller, which effectively separated the tough hulls from the meats of cottonseed.With this new invention, cottonseed oil began to be used for illumination purposes in lamps to supplement increasingly expensive whale oil and lard.But by 1859, this use came to end as the petroleum industry emerged.Cottonseed oil then began to be used illegally to fortify animal fats and lards.Initially, meat packers secretly added cottonseed oil to the pure fats, but this practice was uncovered in 1884.Armour and Company, an American meatpacking and food processing company, sought to corner the lard market and realized that it had purchased more lard than the existing hog population could have produced.A congressional investigation followed, and legislation was passed that required products fortified with cottonseed oil to be labeled as ‘‘lard compound.” Similarly, cottonseed oil was often blended with olive oil. Once the practice was exposed, many countries put import tariffs on American olive oil and Italy banned the product completely in 1883.Both of these regulatory schemes depressed cottonseed oil sales and exports, once again creating an oversupply of cottonseed oil, which decreased its value.It was cottonseed's depressed value that led a newly formed Procter & Gamble to utilize its oil.The Panic of 1837 caused the two brothers-in-law to merge their candlestick and soap manufacturing businesses in an effort to minimize costs and weather the bear market.Looking for a replacement for expensive animal fats in production, the brothers finally settled on cottonseed oil.Procter & Gamble cornered the cottonseed oil market to circumvent the meat packer's monopoly on the price. But as electricity emerged, the demand for candles decreased.Procter and Gamble then found an edible use for cottonseed oil. Through patented technology, the brothers were able to hydrogenate cottonseed oil and develop a substance that closely resembled lard.In 1911, Procter & Gamble launched an aggressive marketing campaign to publicize its new product, Crisco, a vegetable shortening that could be used in place of lard.Crisco placed ads in major newspapers advertising that the product was "easier on digestion...a healthier alternative to cooking with animal fats. . . and more economical than butter.” The company also gave away free cookbooks, with every recipe calling for Crisco.By the 1920s the company developed cookbooks for specific ethnicities in their native tongues.Additionally, Crisco starting airing radio cooking programs. Similarly, in 1899 David Wesson, a food chemist, developed deodorized cottonseed oil, Wesson cooking oil. Wesson Oil also was marketed heavily and became quite popular too.Over the next 30 years cottonseed oil became the pre-eminent oil in the United States.Crisco and Wesson oil became direct substitutes for lard and other more expensive oils in baking, frying, sautéing, and salad dressings. But by World War Two cottonseed oil shortages forced the utilization of another direct substitute, soybean oil.By 1944, soybean oil production outranked cottonseed oil production due to cottonseed shortages and soybean oil costs falling below that of cottonseed oil.By 1950, soybean oil replaced cottonseed oil in the use of shortenings like Crisco due to soybeans comparatively low price.Prices for cottonseed were also increased by the replacement of cotton acreage by corn and soybeans, a trend fueled in large part by the boom in demand for corn syrup and ethanol.Cottonseed oil and production continued to decline throughout the mid and late 20th century.In the mid to late 2000s, the consumer trend of avoiding trans fats, and mandatory labeling of trans fats in some jurisdictions, sparked an increase in the consumption of cottonseed oil, with some health experts:220 and public health agencies recommending it as a healthy oil. Crisco and other producers have been able to reformulate cottonseed oil so it contains little to no trans fats.Still, some health experts claim that cottonseed oil’s high ratio of polyunsaturated fats to monounsaturated fats and processed nature make it unhealthy.Cottonseed oil in Canada must be pressed from the seed of the Gossypium plant. As a single source vegetable oil, 100% cottonseed oil must appear as “cottonseed oil” on the labels of any products sold.Cottonseed oil sold as an edible product must be processed and refined to eliminate specific components that could present as a food safety hazard. In particular gossypol, a natural pigment present in the cotton seeds that acts as a natural defense mechanism to insects and other predators, can also act as a toxin to humans, and can lead to infertility in men.Cottonseed oil, like other vegetable oils, is extracted from the seed of the plant, through either mechanical processes such as crushing or pressing,or by chemical processes such as solvent extraction. Cottonseed oil however, is most commonly extracted commercially via solvent extraction.Once the crude oil is extracted, it must be processed and refined before it can be used for consumption, in order to remove impurities, including free fatty acids (FFA), phospholipids, pigments and volatile compounds.Degumming is the first step in the refining process to remove phospholipids, gums, waxes and other impurities from the crude oil.The oil is treated with water or dilute acids such as phosphoric acid, which exploits the fact that the phospholipids are attracted to water because of their amphipathic nature, and turns the lipids into hydrated gums. These gums are insoluble in oil and are then separated from the oil using centrifuges. The separated gums are then dried and manufactured into emulsifying agents such as lecithin.The second step in the refining process is the separation of the free fatty acids (FFA) from the oil through alkaline neutralization. Depending on the type of oil being processed, there can be either two or three stages during neutralization, where three stages are done to produce a higher quality oil. Cottonseed oil goes through all three stages of neutralization.The first stage of neutralization occurs when caustic soda, or sodium hydroxide is added to the oil after being pumped through a strainer and heated to 133 °C (271 °F). Saponification reaction which neutralizes the oil occurs when the mixture is blended.During saponification, the positive charge from free fatty acids (FFA) reacts with negatively charged hydroxyl group in the caustic soda to form soap and glycerol. This is known as soapstock and will be separated from the oil.The second stage of neutralization is the repetition of stage one with the addition of more caustic soda to the mixture.The final stage is a second wash with water to minimize the level of residual soap in the mixture.The fourth stage in the refining process is deodorization to remove any volatile substances. The molecules are distilled using high pressure steam injected through a vacuum system.The fifth stage in the refining process is winterization to remove the saturated triacylglycerols to prevent the oil product from solidifying at low temperatures. The processed oil is stored at a cool environment where the temperature is kept below 5 °C (41 °F).Through winterization, the oil will separate into liquid and solid fractions. The solid fraction will be crystallized due to the presence of saturated triacylglycerols. The two fractions are then separated by filtration.Cottonseed oil has traditionally been used in foods such as potato chips and was for many years a primary ingredient in Crisco, the shortening product. The current formulation of Crisco includes no cottonseed oil. Significantly less expensive than olive oil or canola oil, cottonseed oil is a popular frying oil for the restaurant and snack-food manufacturing industries.Cottonseed oil is used in the production of edible food products such as cooking oils, salad oils, margarines and shortenings. In the United States, cottonseed oil is used in Procter & Gamble’s Olestra and Olein products as a type of non-digestible fat substitutes used to create creamy textures and rich flavours in fried foods.Cottonseed oil is a commonly used vegetable oil that’s derived from the seeds of cotton plants. A whole cotton seed contains about 15 to 20 percent oil.Cottonseed oil must be refined to remove gossypol. This naturally occurring toxin gives the oil its yellow color and protects the plant from insects. Unrefined cottonseed oil is sometimes used as a pesticide. This toxin has also been linked to infertility and liver damage.Cottonseed oil is used in cooking and is also used as a home remedy for certain skin conditions and ailments. Like olive oil, cottonseed oil is high in polyunsaturated fat which can help lower LDL (“bad” cholesterol) and increase HDL (“good” cholesterol). But, it’s also high in saturated fat, which has the opposite effect on cholesterol and increases the risk of heart disease.Cottonseed oil is commonly used in processed foods because of its ability to extend shelf life. Some of these products include:
potato chips
cookies and crackers
margarine
mayonnaise
salad dressing
It’s also a popular ingredient for baking. It provides a solid fat index for shortening, making for baked goods that’re moist and chewy. It also helps achieve a creamy consistency in icing and whipped toppings.Cottonseed oil is also used by many fast food chains for deep frying because it enhances the flavor of food instead of masking it. It’s also less expensive than other vegetable oils.Cottonseed oil has many nonfood uses, too. In the 1800s, cottonseed oil was primarily used in oil lamps and to make candles. Nowadays, it’s used in insecticides, laundry detergents, and cosmetics.Cottonseed oil may have economic benefits, but the saturated fat content makes it an unhealthy choice in comparison to other vegetable oils.This is one use for cottonseed oil that isn’t considered controversial. Cottonseed oil contains high concentrations of vitamin E, fatty acids, and antioxidants that have many benefits for your skin, including:
moisturizing
anti-aging
anti-inflammatory properties
Certain fatty acids increase your skin’s permeability. This allows your skin to better absorb other ingredients for better results.Linoleic acid, which is one of the fatty acids in cottonseed oil, is a common ingredient in skin care products. It’s also used in antidandruff shampoos and after-sun creams because of its anti-inflammatory properties.Cottonseed oil contains only 18 percent monounsaturated fat, but the content increases to 50 percent when partially hydrogenated. In theory, cottonseed oil could have an anti-inflammatory effect similar to olive oil. This may help lower the risk of heart disease and improve symptoms of inflammatory conditions, such as arthritis.Though hydrogenated cottonseed oil is fairly high in unsaturated fats, the Arthritis Foundation recommends other oils that have anti-inflammatory properties, including:
olive oil
grapeseed oil
canola oil
avocado oil
walnut oil
Cottonseed oil contains high amounts of vitamin E, which is an antioxidant with many proven benefits for the skin, including faster wound healing. Vitamin E has also been shown to have a positive effect on skin ulcers, psoriasis, and other skin conditions and injuries.This suggests that cottonseed oil may have similar effects, though you can find more potent sources of vitamin E.Cottonseed oil has a long history, and the story continues to unfold today. The oil is ubiquitous, not only for cooking, but as an ingredient in shortenings, salad dressings, and other food products in the center aisle of grocery stores nationwide.Cottonseed oil is a cooking oil made from the seeds of the cotton plant. It belongs in the same category as canola oil, soybean oil and safflower oil, as it’s really an inflammatory “vegetable” oil that’s processed and can easily oxidize when exposed to high heat, light and air.Cottonseed oil is refined in order to remove gossypol, a naturally occurring toxin in the seed’s oil that works to protect the plant from insects. If consumed, this natural pesticide may be toxic, so it’s always removed from the seeds that are used to make cooking oil or flour.You’ll find hydrogenated cottonseed oil on the ingredient list in many processed and packaged foods. It’s used in salad dressings, baked goods, cereals and more.Cottonseed oil has many uses. It’s well-known for its use as a cooking oil, much like canola or soybean oils. But it’s also used in shortenings and packaged foods.Contains Linoleic AcidAbout 55 percent of refined cottonseed oil is made up of polyunsaturated fats like linoleic acid. This is an omega-6 fatty acid that, when consumed in moderation, has been shown to help reduce inflammation, lower the risk of heart disease, improve brain function and boost immune function.Linoleic acid is also found in safflower oil, sunflower oil, corn oil and sesame oil.These types of omega-6 fatty acids should be consumed along with omega-3 fatty acids. Unfortunately, the standard American diet consists of way too much omega-6 fats, which can actually have adverse effects on your health.Almost 20 percent of oil from cottonseeds contains oleic acid, an omega-9 fatty acid that’s found naturally in vegetable fats. Oleic acid is known for its ability to reduce blood pressure and cholesterol.It may also help prevent type 2 diabetes, fight infections and promote brain function.Olive oil, almond oil and avocado oil contain even higher amounts of heart-healthy oleic acid.Cottonseed oil benefits the skin because of its moisturizing and soothing properties. Unrefined cottonseed oil contains vitamin E oil, which has anti-inflammatory, antioxidant effects.Although there isn’t any scientific evidence of this cottonseed oil benefit, it’s commonly used topically for these reasons. Keep in mind, if you aren’t using an organic product, there may be pesticides present.Cottonseed oil for hair helps moisturize your hair and scalp, and it may help reduce or eliminate dandruff. It can also be used as a styler, helping add shine and tame your hair, reducing the need for hair products that contain chemical additives.Your hair may be less likely to break when you use just a bit of cottonseed oil before styling.Cottonseed oil extraction plants are mainly in China, India, Pakistan, the United States, Brazil, and Turkey (5 million tonnes per year production; Table 1). Typically the three main fatty acids in this oil are palmitic acid, oleic acid, and linoleic acid with an average percentage of 22, 20, and 54, respectively. Four major triacylglycerols in cottonseed oil are PLL (27.5%), LLL (19%), POL (14%), and OLL (12.5%). Cottonseed oil has unique types of fatty acids—malvalic and sterculic acids, which are called cyclopropenoid fatty acids. Both malvalic and sterculic acids have one double bound at the propene ring and some toxicity properties, but after deodorization the amount of total cyclopropenoid fatty acids will reduce to 0.04%. Typically, PLs content in crude cottonseed oil is about 0.7–0.9%. Cottonseed oil is also exceptional for the presence of a toxic polyphenolic component named gossypol. This pigment gives a dark red color to crude cottonseed oil. Most parts of the gossypol are removed during neutralization, and at the end of refining a safe level of 1–5 ppm would be present in oil. Although gossypol shows toxicity effects, recent research showed that this component has bioactive properties such as antimicrobial, antioxidant, and anticancer activities. β-Sitosterol is the most abundant sterol in cottonseed oil followed by campesterol, stigmasterol, and Δ5-avenesterol. Cottonseed oil is a rich source of tocopherols. The total tocopherol content in crude cottonseed oil is about 1000 ppm, and α- and γ-tocopherols account for 41% and 58%, respectively. The presence of a high level of natural antioxidants, a relatively high percentage of saturated fatty acids, and a special nutty flavor makes this oil one of the best choices to use as a frying oil.orldwide cottonseed oil consumption amounts to 5.2 million metric tons. Food usage in the United States has varied from 550 to 935 million pounds over the past 15 years. Cottonseed oil is high in omega-6, free of linolenic acid, and relatively high in saturated fatty acids with a P/S ratio of 2. The 27% saturated acid content may be a disadvantage from a nutrition labeling standpoint for claiming low saturated fat content. Nonetheless cottonseed oil is considered an excellent deep fat frying oil because of the absence of linolenic acid and the high levels of tocopherols promoting long fry life. In addition fried foods have flavors described as nutty or buttery, typical of fried food flavor derived from omega-6 acids via hydroperoxides and subsequent breakdown products (i.e., 2–4 dienals).Cottonseed oil is an excellent choice for fried snack foods where texture, mouthfeel, good aftertaste, and storage stability are prime considerations. Potato chips fried in cottonseed oil have a nutty flavor and are favored by US consumers.Cottonseed oil is extracted from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum. They are grown primarily to produce for cotton fiber and animal feed. Processing includes the use of hydraulic pressing, screw pressing, and solvent extraction. It is classified as a polyunsaturated oil, with 70% unsaturated fatty acids (18% monounsaturated and 52% polyunsaturated). It contains palmitic acid 20–25%, stearic acid 2–7%, oleic acid 18–30%, and linoleic acid 40–55% (Fennema, 1985). It also contains a toxic yellow polyphenolic compound known as gossypol. This naturally occurring colored compound is found in tiny glands in the seed, leaf, stem, tap root bark, and root of the cotton plant. The adaptive function of the compound facilitates natural insect resistance. In producing finished oil, the three key steps of refining, bleaching, and deodorizing act to eliminate the gossypol. The primary uses of cottonseed oil are food related; it is used as salad oil, for frying, in margarine manufacture, and for manufacturing shortenings used in cakes and biscuits.The hardened cottonseed oils of over 44°C mp are obtained by the continuation of the same procedure as in the “Normal Hydrogenation” section above. Probably the most widely used item in this class is fully-hardened cottonseed oil of 2 IV maximum and 62°C mp. This is added to the hydrogenated-shortening base (see the “Iso- or trans-Suppressive Hydrogenation” section above) to produce a blend with a sufficiently flat SFI curve. Although sometimes referred to, loosely and incorrectly, as a “stearin,” this fully-hardened cottonseed oil in fact depends on the 25% of palmitic acid present to make impossible the formation of a very high proportion of tristearates. This has a favorable influence on the crystal form obtained on cooling, and hence, on the shortening texture in which it was incorporated (Swern, 1964). A good-quality “washed” cotton oil, dry and below 0.3% of FFA, will hydrogenate to 2 IV without particular difficulty.The availability of cottonseed oil has been relatively stable over the past few years as there has been virtually no growth in cotton acreage, which has leveled off at 13 to 14 million acres (5.5 Mha) annually, while whole seed feeding to dairy animals is growing. Cottonseed oil has become very popular in the United States based on its functionality and flavor. The increase in domestic usage has virtually eliminated it from the export market with only 13% of the 1993 production level of 1.15 billion lbs (0.52 MMT) going offshore (1). Cottonseed oil has a higher saturated fatty acid (mostly palmitic) content than soybean oil (Table 1.4) but contains <1% of linolenic acid. The high palmitic acid content favors the β′ crystal form, which is necessary for plastic shortenings.When you consume cottonseed oil, you increase your intake of omega-3 and omega-6 fatty acids, two types of polyunsaturated fat. Both omega-3 and omega-6 are essential fats, these are fats that must be consumed in the diet because your body does not produce them.The omega-3 fatty acids in cottonseed oil help to reduce blood clotting and inflammation in the body and also may help dilate blood vessels and lower blood pressure. The omega-6 in cottonseed oil helps to reduce your risk for heart disease and may also help to reduce your risk for cancer.The small amount of monounsaturated fat in cottonseed oil also provides health benefits. Research has shown that when you replace saturated fat with monounsaturated fat your risk for cardiovascular events or cardiovascular death is reduced. In addition, studies have found that an increased intake of monounsaturated fat reduces the risk for all-cause mortality and stroke.If you choose to include cottonseed oil in your diet it's important to remember that this oil—like all oil—is fat. Fats contribute nine calories per gram as opposed to four calories per gram for carbohydrates and protein. So even though cottonseed oil is considered a healthy fat, you should still consume the oil in moderation in order to reach and maintain a healthy weight.Cottonseed oil is extracted from cottonseeds which are by-products of cotton fibre production. Cottonseeds are rich in oil and proteins and are therefore used for cottonseed oil production and as a feed supplement for cattle and sheep. According to the Food and Agriculture Organization of the United Nations, cottonseed oil is a type of vegetable oil used mainly as food. China is the world's largest cottonseed oil producer, followed by India, Pakistan, the USA and Uzbekistan. Cottonseed oil can be used to make salad oil (mayonnaise, salad dressings, sauces and marinades), cooking oil for frying in both commercial and home cooking, and margarine or shortening for baked goods and cake icings. Besides, limited quantities may be used for producing industrial products such as soaps and cosmetics. Although cottonseed oil is not commonly sold as cooking oil in retail stores in Hong Kong, it is present in some foods such as bakery products and fried snacks.Cottonseed oil is extracted from the kernel, a part of the cotton seed. This oil contains linoleic acid, oleic acid, linolenic acid and myristic acid. It is used as non-edible oil and is used in the preparation of polymeric resins.Cottonseed oil is extracted from the seeds of Gossypium sp. It is used to impart a roasted or nutty aroma to fried food products. Cottonseed oil is used as a component to formulate shortenings and margarines.It has a long shelf life and is healthy for the heart.Gossypium Herbaceum (Cotton) Seed Oil (also called Cottonseed Oil) is the fixed oil expressed from the seeds of cotton. It is a pale yellow oil. Hydrogenated Cottonseed Oil is a soft, white material made from cottonseed oil. The fatty acids from Cottonseed Oil are called Cottonseed Acid. Monoglycerides made from Cottonseed Oil are called Cottonseed Glyceride. When hydrogenated, this material is called Hydrogenated Cottonseed Glyceride. In cosmetics and personal care products, Cottonseed Oil and ingredients made from Cottonseed Oil may be used in the formulation of skin cleansing products, eye makeup, other makeup products, as well as skin and hair care products.Cottonseed oil is of vegetable origin and is obtained from cottonseeds. As a crude oil, it is dark and cloudy brown. When refined, it is a yellowish, high-grade edible oil.Cottonseed oil exhibits only a slight tendency to evaporate. Its commercial significance is in decline, as producers are increasingly dispatching fatty acids as semifinished products.Hydrogenated Cottonseed Oil, Cottonseed (Gossypium) Oil, Cottonseed Acid, Cottonseed Glyceride, and Hydrogenated Cottonseed Glyceride are cosmetic ingredients derived from Cottonseed Oil and used as skin-conditioning agents and surfactants. Nonoils known to be toxic that may be found in cottonseed oils include gossypol, aflatoxin, and cyclopropenoid fatty acids (CPFA). Toxic heavy metal and/or polychlorinated biphenyl (PCB) or other pesticide contamination is also possible. Cottonseed Oil was nontoxic in acute oral toxicity studies in rats. In a short-term study, rabbits that had been fed 2% Cottonseed Oil for 7 weeks had significantly lower blood chemistry parameters (compared to wheat bran controls) and significantly more stored hepatic vitamin A (compared to rabbits fed other fats). Cottonseed Oil controls used as vehicles in two parenteral studies produced negative results. Hydrogenated Cottonseed Oil tested in formulation did not produce dermal or ocular irritation in rabbits. An oral-dose reproductive study tested up to 30% Cottonseed Oil (with 1% CPFAs) and reported no adverse effects on sexual maturity and reproductive performance of the F0 generation; changes were noted in the F1 generation but reproductive capacity was not altered. Parenteral-dose reproductive studies reported no adverse effects. Cottonseed Oil was not mutagenic. Hydrogenated Cottonseed Oil in formulation (up to approximately 21%) was neither an irritant nor sensitizer in clinical studies. Limited clinical data indicated that Cottonseed Oil does not contain allergic protein. Based on the available data, it was concluded that these ingredients may be used safely in cosmetic formulations if established limits on gossypol, heavy metals, and pesticide concentrations are not exceeded.Cottonseed oils from ADM offer consumer-pleasing oils ideal for frying applications. Versatile and naturally stable since it contains a low amount of linolenic acid, cottonseed oil helps you deliver delicious fried foods with the flavor consumers crave.Cottonseed oil from ADM offers consumer-pleasing taste making it an ideal oil for frying applications. Versatile and naturally stable, with a low content of linolenic acid, cottonseed oil delivers the delicious fried flavors consumers crave.And, when you choose cottonseed oil from ADM, you get even more in the way of stability, with the largest portfolio of edible oils in the industry, unmatched technical ingenuity, and the vertical, sustainable supply chain that provides the ADM reliability you expect—and can count on.Cottonseed oil was transesterified to convert into biodiesel. The optimum catalyst concentration, amount of methanol used per liter of oil, time taken by the reaction, and temperature were found. This cottonseed oil-derived biodiesel was tested in a direct injection, naturally aspirated, single-cylinder diesel engine. The diesel engine was operated from no load to full load condition. Effect of this biodiesel on engine parameters, namely, fuel consumption, electrical efficiency, lower heating value, and engine speed, was examined. Also, the physical and chemical properties, including specific gravity, moisture content, refractive index, acid value, iodine number, saponification value, and peroxide value of the methyl esters used in this study, were estimated. Based on electrical efficiency, the methyl esters obtained from cottonseed oil were found to be a good alternate fuel in internal combustion engines with electrical generators.