Cottonseed oil is used for all types of cooking including Deep-frying, Grilling, Roasting, Baking, Marinades, Dressings and Sauces. It is also used as a home remedy for certain skin conditions and ailments. Like olive oil, cottonseed oil is high in polyunsaturated fat which can help lower LDL (“bad” cholesterol) and increase HDL (“good” cholesterol). 

Cottonseed oil is commonly used in processed foods because of its ability to extend shelf life. Some of these products include:

• Potato chips (for frying, deep – frying, roasting)
• Margarine
• Cookies and Crackers (as it is a good substitute for shortening for baked goods and cake icings)
• Salad oil (mayonnaise, salad dressings, sauces and marinades)

It’s also a popular ingredient for baking as it provides a solid fat index for shortening, making for baked goods that’re moist and chewy. It also helps achieve a creamy consistency in icing and whipped toppings. 

Cottonseed oil is also used by many fast-food chains for deep frying because it enhances the flavour of food instead of masking it. 

Cottonseed oil is rich in tocopherols!

These natural antioxidants, which have varying degrees of vitamin E activity, also contribute to its stability giving products that contain it a long shelf life.

Cottonseed oil naturally contains Tocopherols, which is a form of Vitamin E. It is known as an antioxidant superhero that keeps food fresh for a longer duration and protects our skin. It makes up 96% of our skin’s natural antioxidant defence system. 

Studies show tocopherols:

• Absorbs UV rays and helps prevent UV-induced radical damage to the skin.
• Acts as an anti-inflammatory agent on skin
• Helps moisturise skin
• Helps reduce pollution-related free radical damage

Cottonseed oil may potentially offer various health benefits such as:

• protecting skin,
• lowering cholesterol,
• inflammation,
• improve immune system,
• boost cognition,
• speeds healing,
• prevention from certain cancer types. 

Cottonseed oil is a heart-healthy oil choice. Cottonseed oil, like other oils of plant origin, is cholesterol free.

Cottonseed oil has three times as many polyunsaturated fats as saturated fats, about 55 percent of refined cottonseed oil is made up of polyunsaturated fats like linoleic acid. This is an omega-6 fatty acid that, when consumed in moderation, has been shown to help reduce inflammation, lower the risk of heart disease, improve brain function, and boost immune function. 

20% of oil from cottonseeds contains oleic acid, an omega-9 fatty acid that is found naturally in vegetable fats. Oleic acid is known for its ability to reduce blood pressure and cholesterol. It may also help prevent type 2 diabetes, fight infections, and promote brain function. 

Cottonseed oil benefits the skin because of its moisturising and soothing properties. Unrefined cottonseed oil contains vitamin E oil, which has anti-inflammatory, antioxidant effects.

Cottonseed oil’s history is closely related to the history of the modern vegetable oil refinery business. Cottonseed oil is ‘America’s original vegetable oil’ and was first bottled in 1882. Cottonseed oil has since dominated the U.S. market for one hundred years and has maintained a prominent position as a premium cooking and frying oil ever since. Its key attributes – most notably high stability and neutral flavour – have helped cottonseed oil stand the test of time as a workhorse ingredient.