Fry Better With
A recent feasibility study found cottonseed oil may produce French fries with similar sensory quality, if not better, as other frying oils. The study, funded by Cotton Incorporated and conducted by the Food Innovation Center at Oregon State University, looked at the differences and preferences of the three most commonly used restaurant frying oils in terms of sensory quality, fry yield, and oil consumption. Cottonseed Oil performed well, and in some cases, produced better quality in terms of crispness, aroma, color, and overall flavor.
Free download of FEASIBILITY STUDY OF USING COTTONSEED OIL AS AN ALTERNATIVE FRYING OIL FOR FRENCH FRIES below.