Cottonseed oil is known for its neutral, slightly nutty flavor. For this reason, cottonseed oil is often used as the standard against which other oils are compared for pleasing aroma, flavor and performance It's recommended for:
Deep frying: Chips, snacks, breaded products, doughnuts, and more. Cottonseed oil is an excellent flavor carrier and enhances rather than masks the fresh, natural flavors of foods.
Baking: Blending a fully hydrogenated cottonseed oil with a partially hydrogenated base stock creates a shortening with a solid fat index that achieves an optimum plasticity for baked goods.
Margarines, icings and whipped toppings: Cottonseed oil is noted for its ability to form the beta prime crystal, which helps promote the desired consistent texture and smooth, creamy appearance in shortenings, toppings and spreads.
Salad dressings: Cottonseed oil is an excellent choice for salad dressings thanks to its neutral flavor profile and the fact that it can be winterized-a necessity for mayonnaise and commercial flavored dressings. Dressings
Cocoa butter replacement: cottonseed oil can be specially processed for a wide range of food manufacturing applications, including use as a cocoa butter substitute in confections.
Cottonseed oil is cholesterol free...as are all oils extracted from plants. Linoleic is the major polyunsaturated fatty acid found in cottonseed oil. With three times as much unsaturated as saturated fatty acid, cottonseed oil is considered by health professionals to be a healthful vegetable oil acceptable for modern diets. Cottonseed oil retains a high level of tocopherols, which are natural antioxidants and a source of Vitamin E."