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Information about Cottonseed Oil

Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant after the cotton lint has been removed. It must be refined to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage. Unrefined cottonseed oil is therefore sometimes used as a pesticide. In its natural unhydrogenated state cottonseed oil, like all vegetable oils, has no cholesterol. It also contains no trans fatty acids. However, it does contain over 50% Omega-6 fatty acids and only trace amounts of Omega-3 fatty acids, and the imbalance is considered unhealthy if not used in moderation or balanced elsewhere in the diet. Further, these polyunsaturated fats can potentially go rancid during the extraction process.

Some consumers are wary of cottonseed oil because cotton crops are one of the most chemically-intensive crops grown in the U.S. Many chemicals approved for use on cotton are not approved for use on food-based crops. Cotton field leftovers, or gin trash, is frequently fed to cattle.

Cottonseed oil is rich in palmitic acid (22-26%), oleic acid (15-20%), linoleic acid (49-58%) and 10% mixture of arachidic acid, behenic acid and lignoceric acid. It also contains about 1% sterculic acids and malvalic acids in the crude oil. The cyclopropene acids are undesirable components, but they are largely removed during refining, particularly deodorization, and also during hydrogenation. They are not considered to present any health hazard in cottonseed oil.

Cottonseed oil is commonly used in manufacturing potato chips and other snack foods. Along with soybean oil, it is very often partially or fully hydrogenated. The growing consensus is that in hydrogenated (trans fat) form these oils are very unhealthy. Cottonseed oil was the first oil to be hydrogenated in mass production, originally intended for candle production, and soon also as a food (as Crisco). In part because regulations apply differently to non-food crops, it has also been suggested that cottonseed oil may be highly contaminated with pesticide residues, but insufficient testing has been done.

Cotton (oil) is also one of the big four (soy, corn, rapeseed/Canola,[1] and cotton) genetically modified crops grown around the world.

References



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Edible fats and oils
FatsButter • Cocoa butter • Ghee • Lard • Margarine • Salo • Schmaltz • Shea butter • Suet • Tallow • Vegetable shortening
OilsAlmond oil • Argan oil • Canola oil • Coconut oil • Corn oil • Cottonseed oil • Grape seed oil • Olive oil • Palm oil • Peanut oil • Pumpkin seed oil • Rapeseed oil • Safflower oil • Sesame oil • Soybean oil • Sunflower oil • Walnut oil
See also:List of vegetable oils
Vegetable fats and oils are substances derived from plants that are composed of triglycerides. Nominally, oils are liquid at room temperature, and fats are solid; a dense brittle fat is called a wax.
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Gossypium
L.

Species

See text.

Gossypium is a genus of 39-40 species of shrubs in the family Malvaceae, native to the tropical and subtropical regions of both the Old World and the New World.
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Cotton is a soft fibre that grows around the seeds of the cotton plant (Gossypium sp.), a shrub native to tropical and subtropical regions around the world, including the Americas, India, and Africa.
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Gossypol C30H30O8 is a polyphenol derived from the cotton plant (genus Gossypium, family Malvaceae). Gossypol is a polyphenolic aldehyde that permeates cells and acts as an inhibitor for several dehydrogenase enzymes.
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toxin (Greek: τοξικόν, toxikon, lit. (poison) for use on arrows) is a poisonous substance produced by living cells or organisms.
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Hydrogenation is a class of chemical reactions which result in an addition of hydrogen (H2) usually to unsaturated organic compounds. Typical substrates include alkenes, alkynes, ketones, nitriles, and imines.
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Vegetable fats and oils are substances derived from plants that are composed of triglycerides. Nominally, oils are liquid at room temperature, and fats are solid; a dense brittle fat is called a wax.
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Cholesterol is a sterol (a combination steroid and alcohol), a lipid found in the cell membranes of all tissues, and is transported in the blood plasma of all animals. Because cholesterol is synthesized by all eukaryotes, trace amounts of cholesterol are also found in membranes of
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Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

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Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

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Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

..... Click the link for more information.
Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

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Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is one of the most common saturated fatty acids found in animals and plants. As its name indicates, it is a major component of the oil from palm trees (palm oil and palm kernel oil).
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Oleic acid is a monounsaturated omega-9 fatty acid found in various animal and vegetable sources. It has the formula C18H34O2 (or CH3(CH2)7CH=CH(CH2)7COOH).
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Linoleic acid (LA) is an unsaturated omega-6 fatty acid. It is a colorless liquid. In physiological literature, it is called 18:2(n-6). Chemically, linoleic acid is a carboxylic acid with an 18-carbon chain and two cis
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Arachidic acid also called eicosanoic acid is a saturated fatty acid found in peanut oil. Its name derives from the Latin arachis – peanut. It can be formed by the hydrogenation of arachidonic acid.
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Behenic acid, also docosanoic acid, is a normal carboxylic acid, a fatty acid with formula C21H43COOH. In appearance, it consists of white to cream color crystals or powder with a melting point of 74-78°C and boiling point of 306°C.
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Lignoceric acid, also tetracosanoic acid, is a saturated fatty acid with formula C23H47COOH.

Lignoceric acid is a byproduct of lignin production.

Reduction of lignoceric acid yields lignoceryl alcohol.
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Malvalic acid is a cyclopropenic fatty acid found in cottonseed oil. The cyclopropene ring is thought to be one of the causes of abnormalities that develop in animals that ingest cottonseed oil.
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Cyclopropene acids are a group of acids. The best known cyclopropene acids are malvalic acid and sterculic acid.

Sterculic acid is present in sterculia oils and at low levels in kapok seed oil (~12%), cottonseed oil (~1%) and in the seeds of the tree
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potato chip or crisp is a thin slice of potato, deep fried or baked until crisp. Potato chips serve as an appetizer, side dish, or snack. Commercial varieties are packaged for sale, usually in bags.
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Hydrogenation is a class of chemical reactions which result in an addition of hydrogen (H2) usually to unsaturated organic compounds. Typical substrates include alkenes, alkynes, ketones, nitriles, and imines.
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Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

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Crisco, a popular brand of shortening, was first produced in 1911 by Procter & Gamble and was the first shortening to be made entirely of vegetable oil. As such, Crisco is appropriate for a vegan diet as it contains no animal products.
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genetically modified organism (GMO) is an organism whose genetic material has been altered using the genetic engineering techniques generally known as recombinant DNA technology.
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Fat

Fat may refer to:
  • Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
  • Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

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The acronym FATS may mean:
  • Foreign Affiliate Trade Statistics
  • Firearms Training Systems Inc
Fats may refer to: the nutrients used on food
  • Fat, a generic term for a class of lipids in biochemistry
  • Fats Domino

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Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
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Cocoa butter, also called theobroma oil, is the pale-yellow, edible natural vegetable fat of the cacao bean. Cocoa butter is extracted from the cacao beans and can be used to make chocolate, cocoa powder, pharmaceuticals, ointments, and toiletries.
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Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit ghṛtə
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