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.
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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.
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