| ≥1 piece |
Cottonseed oil is classified as an edible vegetable oil. It is extracted from the cotton seeds, and is generally used for cooking. It is lower in cholesterol than many other oils and has little to no trans-fats per serving. Seed oils are preferred for diets that require lowered intakes of saturated fats. These properties make cottonseed oil a good option for preparing healthier foods.
Kitchen tests show cottonseed oil to perform as well as or better than other oils, and to withstand higher temperatures than others. Cottonseed oil lasts a long time and stores well, due to its high antioxidant content. It also gives fried foods a similar, yet lighter flavor when compared to other oils, and food achieves a similar color and texture. Chips and snacks fried in cottonseed oil may maintain a longer shelf life due to the antioxidant qualities of the oil.
The specifications of cottonseed oil for cooking, as follows,
Transparency:clarifying and transparent
Odor: bland and sweet-smelling
Color: Yellow 35 Red 5.0
Acid Value: ?ü 0.30
Moisture & Volatile matter: ?ü0.05
Infusible Impurities: ?ü0.05
Residual solvent content in oil: nothing
Total fatty acid: 99.06g/100g
Saturated fatty acid: 21.58g/100g
Single unsaturated fatty acid: 11.81g/100g
Polyunsaturated fatty acid: 61.31g/100g
Cholesterol: Nothing
Vitamin A: 0.023mg/100g
Vitamin E: 107mg/100g