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.
Cottonseed oil is rich in palmitic acid, oleic acid , linoleic acid and 10% mixture of arachidic acid, behenic acid and lignoceric acid and it contains over 50% Omega-6 fatty acids (polyunsaturated fats), trace amounts of Omega-3 fatty acids.
Cottonseed oil has no cholesterol and is very low in trans fatty acids. It is commonly used in manufacturing potato chips and other snack foods. Along with soybean oil, cottonseed oil 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, originally intended for candle production, not food.
Cottonseed oil, is used in some margarines and in commercially made salad dressing. The ancient Chinese used the oil as a medicine and a lamp oil.
The usually pale yellow oil obtained from cottonseed is used in manufacturing, soap making, pharmaceutical, and cooking industry.
Since many oils and their vitamin content are UV light sentitive, which will cause oxidation due to UV exposure. We packaged our Cottonseed oil in amber and black bottles to block harmful Blue and Ultraviolet light, prevent Photo-oxidation, which protects the integrity of the carrier oil.