Cottonseed oil is the only vegetable oil which has the maximum saturated fatty
acids content (25–26%) among all the vegetable oils, which means there is no need
of hydrogenation to improve the functional properties (such as plasticity, texture,
mouthfeel, etc.) of the food products prepared in it. Nowadays, in most cases,
cottonseed oil is used as a blend oil mixed with soybean, sunflower, canola, mustard
oil, etc. Food applications of cottonseed oil are summarized in Fig. 3.4.
Cottonseed oil is a good source of essential fatty acids and contains approximately 55% linoleic acid. As previously discussed, it has highest amount of saturated
fatty acids and, thus, is maximum oxidative stable when heated on high temperatures
during processing conditions. Another advantage of high amount of saturated fatty
acids in cottonseed oil is that it can be used directly as a blend oil without going
through hydrogenation and, thus, product remains free from trans-isomers. Unlike
other vegetable oils, cottonseed oil still is a preferable oil in snacks industry as it
imparts a nutty and pleasant flavor to salted snacks.
In India, majority of cottonseed oil is used as a cooking/frying oil and in the
preparation of Vanaspati ghee (partially hydrogenated vegetable oil) to provide the
consistency, texture, and mouthfeel similar to milk fat (ghee).
Fig. 3.4 Food applications of cottonseed oil
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M. K. Sihag et al.