Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant after the cotton lint has been removed. It must be refined to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage.
cottonseed oil - A clear yellow oil with almost no taste. It is produced from the seeds of the cotton plant and it is primarily used for commercial margarine and salad dressings.
shortening - A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a sold state through hydrogenation.
Beef fat, known as oleo oil, was chiefly used at first, but later was supplemented by pork and other animal fats and by vegetable oils such as coconut oil, olive oil, and cottonseed oil.
Made from partially hydrogenated soybean and cottonseed oil, Mono- and Diglycerides. Used to make very flaky pastry or melted to fry chicken.
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Fats ranked in order of saturated fat content: coconut oil, butter, palm oil, animal fat, cottonseed oil, vegetable shortening, margarine, soybean oil, olive oil, peanut oil, corn oil, sunflower oil, safflower oil, canola oil.
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A widely used vegetable oil that is--like olive oil and peanut oil--high in monounsaturated fat. Cottonseed oil is used in some margarines and salad dressings and is often mixed with other oils to create vegetable oil products. Coulibiac ...
 See also: Cooking, Oil, Water, Orange, Flavor
  
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