Cottonseed Canola

Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant. After the cotton fibers are removed, the seeds are cleaned, and the oil is extracted through pressing or solvent extraction. The oil is then refined to remove impurities and give it a neutral flavor and aroma.

Cottonseed oil is often used in processed foods due to its neutral flavor and high smoke point, making it suitable for frying. Manufacturers use it as a cooking oil, in salad dressings, mayonnaise, baked goods, and snack foods like chips and crackers.

Cottonseed oil is generally recognized as safe (GRAS) by the FDA for use in food. It contains both saturated and unsaturated fats. While some studies suggest potential benefits from unsaturated fats, others raise concerns about the saturated fat content and gossypol, a natural toxin in raw cottonseed that is removed during refining. JECFA and EFSA have evaluated vegetable oils, including cottonseed oil, in the context of food additives and safety.