Standard Article

Cottonseed Oil

  1. Richard D. O’Brien,
  2. Lynn A. Jones,
  3. C. Clay King,
  4. Phillip J. Wakelyn,
  5. Peter J. Wan

Published Online: 15 JUL 2005

DOI: 10.1002/047167849X.bio022

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

How to Cite

O’Brien, R. D., Jones, L. A., King, C. C., Wakelyn, P. J. and Wan, P. J. 2005. Cottonseed Oil. Bailey's Industrial Oil and Fat Products. 2:5.

Publication History

  1. Published Online: 15 JUL 2005


Cottonseed oil, America’s original vegetable oil, dominated the United States vegetable oil market for almost 100 years. Cottonseed is a by-product of cotton and difficult to process and refine due to its unique seed structure and high content of natural pigment. Through research and experimentation, chemists have developed a clear, odorless, bland flavored cottonseed oil and a creamy, white shortening that set the standards for edible fats and oils worldwide. The scientific and technical advances developed to process cottonseed and cottonseed oil became the cornerstones of the edible fats and oils industry as it is known today. Numerous processes were developed or perfected especially for cottonseed oil and cottonseed which later found application for other oils and oilseeds. These processes include screw press extraction, pre-press solvent extraction, and direct and expander-solvent extraction for the crude oil; caustic and miscella refining; fractionaton via winterization; deodorization; bleaching; hydrogenated basestock system; blending and formulating with various basestocks to achieve the desired performance and characteristics, etc. Today, vegetable oil processors worldwide have a wide range of raw materials to choose from, but cottonseed pioneered the American vegetable oil industry.


  • cottonseed;
  • cottonseed oil;
  • fatty acid composition;
  • triglyceride composition;
  • cyclopropenoid fatty acids;
  • gossypol;
  • phospholipids;
  • tocopherols;
  • sterols;
  • pesticides;
  • trace metals;
  • melting point;
  • solid fat index;
  • cold test;
  • cloud point;
  • titer;
  • pour point;
  • refractive index;
  • viscosity;
  • specific gravity;
  • smoke point;
  • flash point;
  • fire point;
  • color;
  • flavor;
  • consistency;
  • free fatty acid;
  • peroxide value;
  • anisidine value;
  • inherent oxidative stabilit;
  • AOM stability;
  • oil stability index;
  • iodine value;
  • halphen reaction;
  • unsaponifiable matter;
  • saponification value;
  • handling;
  • storage;
  • extraction;
  • refining;
  • bleaching;
  • fractionation;
  • hydrogenation;
  • blending;
  • deodorization;
  • regulations;
  • packaging;
  • plasticization;
  • flaking;
  • chilling;
  • crystallization;
  • liquid oils;
  • shortenings;
  • margarine;
  • spreads