It is a by product of cotton cultivated for fiber. Oil is extracted from the cotton seed it is good substitute of animal fat. It is now the cheif ingredients of vegetables ghee and margarine in many countries. It is also used for cooking in salad dressing and soup making. The chief production countries are USA China India France CIS Common wealth to independent states Egypt and Pakistan.
Physical properties:
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. It has a relatively high smoke point as a frying medium. Like other long chain fatty acid oil cottonseed oil has a smoke point of about 450 F° (232 C°).
Use in foods:
Cottonseed oil has traditional been used in foods such as potato chips and it's a primary ingredients in crisco the crisco the shortening product. But since it is significantly less expensive than olive oil or canola oil cottonseed has started to creep into a much wider range of processed foods including cereals bread and snack foods. Cottonseed oil resists rancidity so offers a longer shelf life for food product in which it is an ingredients...
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