Cookbook:Cottonseed Oil
| Cottonseed Oil | |
|---|---|
 | |
| Category | Fats and oils |
Cookbook | Recipes | Ingredients
Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant after the cotton lint has been removed.
Characteristics edit
The oil must be refined to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage. Along with soybean oil, cottonseed oil is very often partially or fully hydrogenated. It is almost flavorless, with a smoke point around 420–430°F (215–221°C).[1][2][3]
Selection and storage edit
Because cottonseed oil goes rancid extremely quickly in contact with air, it must be stored in an airtight container and has a short shelf life.[2][3]
Use edit
It is commonly used in manufacturing potato chips and other snack foods, as well as margarine.[3][4] It also works as a salad oil.[2][3]
Recipes edit
References edit
- ↑ Wolke, Robert L.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.