Properties of Cottonseed Oil

An "American" oil, cottonseed has been produced domestically as one of the original vegetable oils. Using cottonseed oil provides a smart alternative to oils containing saturated and trans fats. Its unique properties make it a healthy alternative to many of the oils commonly used in commercial kitchens.

Stability

• It is hard to compete with cottonseed oil's longevity. Cottonseed oil stays fresh for longer periods of time than its counterparts. Economically, this is good news for commercial kitchens who rely on shelf life and the reuse of frying oil. Furthermore, the oil's taste does not deteriorate when used at high heat for frying.

High in Antioxidants

• Antioxidants are thought to help keep us young by scavenging free radicals within the human body. Eating foods high in antioxidants is believed to prevent cancer and the signs of aging. Cottonseed oil contains high amounts of Vitamin E, a potent antioxidant. Studies have found high levels of this antioxidant to be contained in foods fried in cottonseed oil. Vitamin E also contributes to the oil's long shelf life, preventing it from breaking down with use.

High Smoke-Point

• Asian cooking utilizes oils that withstand high temperatures in a wok. Cottonseed oil is one of these high smoke-point oils, making it useful for stir fry and other Asian dishes. Its light consistency adds flavor to meats and vegetables, without providing an oily finish. The oil does not burn or smoke, allowing it to enhance the flavor of Asian dishes and contribute to the dish's flavor.

Trans Fat-Free

• Limiting trans and saturated fats in your diet can equate to lower cholesterol levels and better overall health. Cottonseed oil is on the forefront of being deemed a trans fat-free product. The high levels of fatty acids that render its stability allow the oil to be stable without partial hydrogenation. Cottonseed's sufficient levels of oleic and linoleic acids render it a heart-healthy alternative to other oils.