Cottonseed Oil

Shortening producers often blend a percentage of Cottonseed Oil with other oils to foster the formation of beta-prime crystals in their products for the desired shortening texture and baking functionality. Cottonseed oil characteristically forms a beta-prime crystalline structure in shortening. Beta-prime crystals give the product good aeration, smooth appearance and excellent creaming ability. Some commercial oils may tend to produce large, coarse beta crystals, which can give a grainy texture to shortening. Cottonseed Oil can be an important ingredient in shortening manufacture for the baking industry.

Cottonseed Oil enhances, rather than masks, the fresh natural flavors of foods. Its neutral taste makes it ideal for use in baked goods and for frying seafood, snack foods, and oriental foods, especially stir-fry. In snack foods, where oil becomes part of the products, cottonseed oil is recognized as superior because of its low flavor reversion, especially when used at high temperatures. And, toward the end of its useful life, cottonseed oil won't produce objectionable flavors as some oils do.

Another benefit of cottonseed oil is the high level of antioxidants (Vitamin E) that contribute to its long life in the cooker or on the shelf. Studies show that these natural antioxidants are retained at high levels in fried products, creating longer shelf life.

National Cottonseed Products Association, P.O. Box 172267, Memphis, TN 38187. Tel: 901-682-0800; Fax: 901-682-2856.