Or Cottonseed Oil

Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant. After the cotton fibers are removed, the seeds are cleaned, delinted, and crushed to extract the oil. The crude oil is then refined through processes like degumming, neutralizing, bleaching, and deodorizing to make it suitable for consumption.

Cottonseed oil is a neutral-flavored cooking oil often used in frying, baking, and in the production of shortenings and margarines. Manufacturers use it for its stability at high temperatures and its ability to impart a desirable texture to fried foods and baked goods. It is commonly found in potato chips, pretzels, french fries, and other snack foods.

Cottonseed oil is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of unsaturated fats, including polyunsaturated and monounsaturated fats, and a smaller amount of saturated fat. While it contains gossypol, a natural toxin, refining processes effectively remove it to safe levels for consumption. JECFA has evaluated cottonseed oil and established specifications for its quality.