In The Kitchen

When food is your passion, you want it to taste its very best. Chefs and culinary experts love cottonseed oil because its neutral flavor allows the taste of the other ingredients to shine. Learn how they use it and why they choose it for their kitchens.

Cottonseed Oil

Reasons To Love Cooking With Cottonseed Oil

Reason No. 1

Stable And Versatile

Cottonseed oil is naturally stable so it does not require hydrogenation 1. It’s one of only a few oils stable in the beta-prime crystal form 2, which is desirable in most solidified products because it promotes a smooth, workable consistency usually referred to as plasticity. This characteristic makes it extremely versatile for frying, baking, salad oils, shortenings and specialty products. Cottonseed oil lasts longer than many others and resists rancidity on the shelf 3.

Reason No. 2

Neutral Flavor

Cottonseed oil enhances the natural taste of foods, rather than contributing its own flavor. Its desirable bland flavor makes it an oil of choice for chip production because of the “nutty, buttery” flavor it develops when exposed to heat or light. Unlike other oils, cottonseed oil doesn’t experience undesirable flavor reversion 4.

Reason No. 3

Plant-Based and Sustainable

Cottonseed oil is a homegrown frying favorite that comes from responsibly managed cotton fields throughout the U.S. South.  It’s a close relative of okra and hibiscus 5, is cholesterol free and suitable for kosher cooking 6. In a head-to-head comparison with olive oil, cottonseed oil comes out ahead with its ability to increase HDL (good cholesterol) and lower LDL (bad cholesterol) 7.

Reason No. 4

Baking with Cottonseed Oil

In baking, cottonseed oil is used as a moistener and tenderizer by coating structure building components such as gluten, and starch, thus preventing their excessive hydration. It also provides a moistness and smoothness by interfering with sugar crystallization and enhancing smooth sensation in the mouth*.

* Figoni, P. 2010. “Fats, Oils and Emulsifiers.” How baking works: Exploring the fundamentals of Baking Science, 3rd edition. pp. 229. Essay, John Wiley & Sons.