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Facts and Benefits
Cottonseed Oil: The Truly Balanced Oil
When it comes to choosing a cooking oil, there are numerous considerations. For example, choose an oil that is highly stable and it may be too high in saturated fat. On the other hand, oils naturally high in polyunsaturated fatty acids may need to be hydrogenated, resulting in development of trans fatty acids. Many health professionals consider trans fatty acids to be a health risk. Further, while some oils may be high in monounsaturated fat, they may have a low smoke point or have a fatty acid profile that results in compromised food flavors. Bottom line-there are several choices when selecting a cooking oil, and Cottonseed Oil is one of the best all-round oils on the market
Fatty Acid Content of Cottonseed Oil (non-hydrogenated)
Cottonseed Oil: Looking at the Hard Facts
and Practical Implications for Foodservice Operators
Fact   Benefit
  • Almost all of the polyunsaturated fatty acids in Cottonseed Oil are linoleic acid.

  • Compared with other commonly used fats and oils, Cottonseed Oil has a midlevel saturated fatty acid content. This characteristic makes Cottonseed Oil saturated enough to be more stable than most cooking oils, but it is not as saturated as some of the hard fats.

  • Most health professionals recommend limiting saturated fat to 33% or less of total fat consumed.

  • Many vegetable oils must undergo the process of hydrogenation to make them stable. Trans fatty acids develop during this process. Because Cottonseed Oil is naturally hydrogenated, it does not contain any trans fatty acids.
  • This level of linoleic acid is ideal for producing some of the best fried food flavors, according to trained sensory panelists

  • Stability, or the ability to resist chemical and physical changes, is a key factor in cooking oil economics - Cottonseed Oil lasts longer and requires fewer labor-intensive oil changes

  • Cottonseed Oil, at only 27% saturated fat, can help customers keep saturated fat levels in check and still perform in the cooker.

  • Trans fatty acids has received increasing media and consumer attention. Trans fatty acids have been lumped together with saturated fat, carrying the same negative connotation. Foodservice operators can get ahead of the game by switching to an oil with few, if any, trans fatty acids.
  • Cottonseed Salad/Cooking Oil
    Refined, Bleached, Winterized, Deodorized (RBWD)
    Lovibond Color
    (Red Max.)
    Free Fatty Acid
    (as Oleic % Max.)
    Peroxide Value
    (Meq/kg Max.)
    Iodine Value 103-116
    AOM Stability (hours) 15-25
    Cloud Point (oF)  
    Melting Point (oF)  
    Pour Point (oF) 25-30
    Smoke Point (oF) 450
    Cold Test (hours) 5.5-12
    Flavor bland
    (Room Temp)
    Titer (oC)  
    (lb/gal @ 108 oC)
    Specific Gravity @
    Refractive Index @
    Total Tocopherols (%) 0.086
    Saponification Value 190-195
    Unsaponifiable Matter
    (% Max.)
    Flashpoint Approximately 650 oF
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