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CAS NUMBER: 8001-29-4
MOLECULAR FORMULA: CH4
MOLECULAR WEIGHT: 16.04246
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.
Cottonseed oils fatty acid profile generally consists of 70% unsaturated fatty acids, 26% saturated fatty acids.
When Cottonseed oil is fully hydrogenated, its profile is 94% saturated fat and 2% unsaturated fatty acids.
According to the cottonseed oil industry, cottonseed oil does not need to be hydrogenated as much as other polyunsaturated oils to achieve similar results.
Cottonseed oil is yellow, polyphenolic compound produced by cotton and other members of the order Malvaceae, such as okra.
Cottonseed oil 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 Cottonseed oil facilitates natural insect resistance.
The three key steps of refining, bleaching, and deodorization in producing finished oil act to eliminate the gossypol level.
Cottonseed oil is often used to decolorize cotton seed oil.
Once processed, cottonseed oil has a mild taste and appears generally clear with a light golden color, the amount of color depending on the amount of refining.
Cottonseed oil has a relatively high smoke point as a frying medium.
Density ranges from 0.917 to 0.933 g/cm3.
Like other long-chain fatty acid oils, cottonseed oil has a smoke point of about 450 °F (232 °C), and is high in tocopherols, which also contribute its stability, giving products that contain it a long shelf life, hence manufacturers' proclivity to use it in packaged goods.
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.
Both of these regulatory schemes depressed cottonseed oil sales and exports, once again creating an oversupply of cottonseed oil, which decreased its value.
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.
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.[66]
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.
For agricultural applications, cottonseed oil generally has the greatest insecticide power among all the vegetable oils.
Cottonseed oil is traditionally used because of its effectiveness in “hard to treat” pest problems in fruit trees.
Cottonseed oil can also be mixed with other insecticides to provide a broader spectrum and increased control on pests.
Whiteflies and young stages of scales are common pests that can be controlled using cottonseed oil.
In an agricultural context, the toxicity of untreated cottonseed oil may be considered beneficial: Oils, including vegetable oils, have been used for centuries to control insect and mite pests.[68] More recently, cottonseed oil has been used to protect the trunks of apple trees from the apple clearwing moth, which burrows into the trees' bark, potentially killing them.[69] This oil has been generally considered the most insecticidal of vegetable oils.
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.
Cottonseed oil, cottonseed oil is high in polyunsaturated fat which can help lower LDL and increase HDL.
But, it’s also high in saturated fat, which has the opposite effect on cholesterol and increases the risk of heart disease.
Cottonseed oil’s also a popular ingredient for baking. It provides a solid fat index for shortening, making for baked goods that’re moist and chewy.
Cottonseed oil 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.
Cottonseed oil’s also less expensive than other vegetable oils.
Cottonseed oil has many nonfood uses, too.
Cottonseed oil was primarily used in oil lamps and to make candles.
Cottonseed oil’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.
Certain fatty acids increase your skin’s permeability.
This allows your skin to better absorb other ingredients for better results.
Cottonseed oil, which is one of the fatty acids in cottonseed oil, is a common ingredient in skin care products.
Cottonseed oil’s also used in antidandruff shampoos and after-sun creams because of its anti-inflammatory properties.
Cottonseed oil’s possible to be allergic to cottonseed oil.
Cottonseed oil about the size of a dime on your and rub in.
If you have no reaction in 24 hours you should be able to use it.
There are dozens of unproven claims of benefits.
Some of the claims are purely anecdotal, but there’s evidence to support others.
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.
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 Cottonseed oil are removed during neutralization, and at the end of refining a safe level of 1–5 ppm would be present in oil.
Although Cottonseed oil shows toxicity effects, recent research showed that this component has bioactive properties such as antimicrobial, antioxidant, and anticancer activities.
Cottonseed oil 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.
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.
Processing includes the use of hydraulic pressing, screw pressing, and solvent extraction.
Cottonseed oil is classified as a polyunsaturated oil, with 70% unsaturated fatty acids.
Cottonseed oil contains palmitic acid 20–25%, stearic acid 2–7%, oleic acid 18–30%, and linoleic acid 40–55%.
Cottonseed oil 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.
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.
Cottonseed oil has a higher saturated fatty acid (mostly palmitic) content than soybean oil but contains <1% of linolenic acid.
The high palmitic acid content favors the β′ crystal form, which is necessary for plastic shortenings.
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.
Cottonseed oil can be used to make salad oil, 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.
The link between crude cottonseed oil and infertility was found in the 1950s.
Investigators had been puzzled by the outbreaks of infertility reported in a number of rural communes in China.
Eventually they discovered that the phenomenon was caused by the use of crude cottonseed oil (where the oil was being pressed out of the seeds without further processing) for cooking.
After using this oil for years, the men became infertile and many women had amenorrhoea.
Further investigation revealed that the culprit was gossypol, a yellow compound produced in cotton plant.
Cottonseed oil is an edible oil produced from cotton seeds, as a by-product of the cotton ginning process.
Cottonseed oil is characterized by its strong flavor, nutty odor and light yellow color.
Cottonseed oil is the oil extracted from cotton seeds including Gossypium hirsutum and Gossypium herbaceum.
This inexpensive oil can be used for home cooking, but it is also used by food manufacturers in the production of foods like cookies and potato chips.
Cottonseed oil is cottonseed oil bad for you? The answer depends, in part, on how you use it.
Cottonseed oil is healthier than some, but less healthy than others.
Cottonseed oil contains hull and kernel.
Cottonseed oil produces fibre and linters.
Cottonseed oil contains oil, protein, carbohydrate and other constituents such as vitamins, minerals, lecithin, sterols etc.
Cottonseed oil is extracted from cottonseed kernel.
Cottonseed oil, also termed as Heart Oil is among the most unsaturated edible oils.
Cottonseed oil need not be as fully hydrogenated for many a cooking purposes as is required in case of some of the more polyunsaturated oils.
Cottonseed oil is cholesterol free, as are all oils extracted from plants.
Cottonseed oil is the major polyunsaturated fatty acid found in cottonseed oil.
With three times as much unsaturated as saturated fatty acid, cottonseed oil is considered as a healthy vegetable oil and is one of the few oils advised for reducing saturated fat intake.
Cottonseed oil is described by scientists as being "naturally hydrogenated" because of the levels of oleic, palmitic, and stearic acids in it.
This renders Cottonseed oil a stable frying oil without the need for additional processing that could lead to the formation of trans fatty acids.
When Cottonseed oil is partially hydrogenated, Cottonseed oils monounsaturated fatty acids actually increase.
When hydrogenated to a typical Iodine Value of about 80, Cottonseed oils fatty acid profile changes to 50% monounsaturated, 21 % polyunsaturated, and 29% saturates all well within health guidelines.
Cottonseed oil is often used as the standard for measuring flavour and odour qualities of other oils.
Cottonseed oil has a mild taste.
Cottonseed oil is generally clear with a light golden colour, but like most oils, the degree of colour depends on the amount of refining.
Clear, colourless oils are not necessarily better oils, but may have been refined more severely.
Cottonseed oil's light, non oily consistency and high smoke point make it most desirable for stir-fry cooking, as well as for frying.
Cottonseed oil is referred to as anti-inflammatory vegetable oil, and it gets oxidised easily when exposed to light, air and high heat.
Prepared from the cotton seeds, it must be refined to eliminate a toxin named Gossypol.
Cottonseed oil is considered to be healthy. Refined cottonseed oil is considered suitable for cooking.
Refined cottonseed oil also acts as a home remedy for diversified skin conditions such as dry skin, redness, irritated skin and more.
Due to the presence of Vitamin E, antioxidants, and fatty acids, it helps moisturise skin and slows down the skin ageing process.
High in Polyunsaturated fat, Cottonseed oil helps lower bad cholesterol (LDL) while increasing good cholesterol (HDL).
Equipped with anti-inflammatory properties, Cottonseed oil enhances the permeability of the skin.
Cottonseed oil is enriched with a vital micronutrient called Vitamin E that possesses antioxidant effects.
One tablespoon of this oil contains 5 milligrams of Vitamin E.
This important vitamin helps protect against an array of life-threatening diseases like cancer, diabetes, cardiovascular diseases and much more.
USES:
-In baking, cottonseed oil is used as a moistener and tenderizer in cakes, breads, cookies and muffins.
-Cottonseed oil is also used to make shortening and pastry margarine, and as a spraying oil.
-Cleaning: removal of foreign matter such as plant and field debris.
-Dehulling: removal of hulls using mechanical impact and air separation.
-Flaking: seeds are flaked to aid in oil extraction by passing through several rollers.
-Tempering: in cold climates, seeds are steamed cooked to 110 – 125 °C (230- 257 °F) for around 30 – 120 minutes before processing.
-Mechanical extraction: pressing to form a cake with 10% removal of oil.
-Solvent extraction: cake is extracted with a solvent, typically hexane.
-Desolventizing: removal of remaining hexane in the cake.
-Distillation: removal of the hexane present in the oil.
-Degumming: removal of phospholipids from the crude oil with an acid-oil mixture.
-Refining: further removal of phospholipids with addition of an acid mixture, and removal of free fatty acids with an alkali solution.
-Bleaching: removal of pigments and other contaminants with bleaching clay.
-Deodorization: removal of undesirable odours.
APPLICATIONS:
Cottonseed oil can be used in several baking systems such as cakes, cookies, muffins and breads.1
Margarines and shortening made with this can be used in the manufacturing of baked goods.
One advantage of using cottonseed oil is its crystalline structure, essential for smoothness, creaming ability, and good aeration.
FUNCTION:
-moisturizing
-anti-aging
-anti-inflammatory properties
BENEFITS:
-Tenderizer: by coating structure building components such as gluten, and starch, thus preventing their excessive hydration
-Prevents staling: via retarding starch gelatinization
-Moistness and smoothness: by interfering with sugar crystallization and enhancing smooth sensation in the mouth.
-Release agent: aids in the removal of baked goods from molds
SYNONYM:
Cotton blue
Ink Blue
9ZI2A1BMBB
28983-56-4
C.I. 42780
Soluble Blue
Helvetia Blue I
Ink Blue Special
Water Blue B
Soluble Blue 8B
Water Blue IN
Silk Blue H
Ink Blue BA
Ink Blue G
Ink Blue M
Ink Blue N
Sky Blue G
Ink Blue BJT
Ink Blue WGS
Ink Blue WRS
Ink Blue BJTN
Modr Kysela 93
Pure Soluble Blue I
Helvetia Blue Pure I
