Conteùdo de sensagent
1.edible oil pressed from cottonseeds
1.(MeSH)Oil obtained from the seeds of Gossypium herbaceum L., the cotton plant. It is used in dietary products such as oleomargarine and many cooking oils. Cottonseed oil is commonly used in soaps and cosmetics.
Cottonseed oilCottonseed oil. A fixed, semidrying oil extracted from cottonseed. It is pale yellow when pure (sp. gr., .92-.93). and is extensively used in soap making, in cookery, and as an adulterant of other oils.
Cottonseed, Cottonseed Oil[Analogie]
Cottonseed Oil (n.) [MeSH]
huile alimentaire végétale (fr)[Classe]
substance d'origine végétale (fr)[ClasseParExt.]
Descripteurs EUROVOC (fr)[Thème]
cotton, cotton plant[Desc]
cottonseed oil (n.)
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Cottonseed oil is a cooking oil extracted from the seeds of cotton plant of various species, mainly Gossypium hirsutum and Gossypium herbaceum. Cotton grown for oil extraction is one of the big four genetically modified crops grown around the world, next to soy, corn, and rapeseed (canola), mostly Monsanto products.
Cotton seed has a similar structure to other oilseeds such as sunflower seed, having an oil-bearing kernel surrounded by a hard outer hull; in processing, the oil is extracted from the kernel. Cottonseed oil is used for salad oil, mayonnaise, salad dressing, and similar products because of its flavor stability. The cottonseed oil undergoes intensive treatment after extraction to reduce the level of gossypol found in untreated cottonseed oil, the consumption of which may produce undesirable side effects.
Its fatty acid profile generally consists of 70% unsaturated fatty acids (18% monounsaturated, and 52% polyunsaturated), 26% saturated fatty acids and 4% glycerol. When it is fully hydrogenated, its profile is 94% saturated fat and 2% unsaturated fatty (1.5% monounsaturated, and 0.5% polyunsaturated). The cottonseed oil industry claims cottenseed oil does not need to be hydrogenated as much as other polyunsaturated oils to achieve similar results.
Gossypol is a toxic, yellow, polyphenolic compound produced by cotton and other members of the order Malvaceae, such as okra. This coloured compound is found in tiny glands in the seed, leaf, stem, tap root bark, and root of the cotton plant. The adaptive function of the compound is believed to be one of facilitating insect resistance. Further, gossypol[Gossypol 1] acts as a male and female contraceptive. It may be used to treat gynaecological problems and viral infections. In addition, global cottonseed production can potentially provide the protein requirements for half a billion people per year. Work is under way to find a viable solution to the gossypol[Gossypol 2] problem.
|Polyunsaturated fatty acids||Oleic acid
|Total poly||linolenic acid
|Canola||7.365||63.276||28.142||10||22||62||400 °F (204 °C) |
|Coconut||86.500||5.800||1.800||-||2||6||350 °F (177 °C) |
|Corn||12.948||27.576||54.677||1||58||28||450 °F (232 °C) |
|Cottonseed||25.900||17.800||51.900||1||54||19||420 °F (216 °C) |
|Olive||13.808||72.961||10.523||1||10||71||374 °F (190 °C) |
|Palm||49.300||37.000||9.300||-||10||40||455 °F (235 °C) |
|Peanut||16.900||46.200||32.000||-||32||48||437 °F (225 °C) |
|Safflower (high oleic)||7.541||75.221||12.820||0.096||12.724||74.742||510 °F (266 °C) |
|Soybean||15.650||22.783||57.740||7||54||24||460 °F (238 °C) |
|10.100||45.400||40.100||0.200||39.800||45.300||440 °F (227 °C) |
|Values as weight percent (%) of total fat.|
Cottonseed oil is under scrutiny by some nutritionists, who deem it too high in saturated fat and too low in monounsaturated fat. Detractors say cottonseed oil may contain natural toxins and unacceptably high levels of pesticide residues, since "cotton is not classified as a food crop, and farmers use many agrichemicals when growing it." The natural toxin, gossypol, is eliminated in the refining process of commercially edible cottonseed oil, and the Food and Agriculture Organization of the United Nations has documented the lack of appreciable residues in cottonseed and cottonseed oil. Cottonseed oil has traditionally been used in foods such as potato chips and is a primary ingredient in Crisco, the shortening product. But since it is significantly less expensive than olive oil or canola oil, cottonseed has started to creep into a much wider range of processed foods, including cereals, breads and snack foods. Products that say "may contain one or more of these oils" and list cottonseed, virtually always contain it. Cottonseed oil resists rancidity, so offers a longer shelf life for food products in which it is an ingredient.
Once processed, cottonseed oil has a mild taste and appears generally clear with a light golden color, the amount of color depending on the amount of refining. It has a relatively high smoke point as a frying medium. Like other long-chain fatty acid oils, cottonseed oil has a smoke point of about 450 °F (232 °C), and is high in tocopherols, which also contribute its stability, giving products that contain it a long shelf life, hence manufacturers' proclivity to use it in packaged goods.