Cottonseed oil
Cottonseed oil is used in a variety of applications - from cooking, to salad dressings to making soap.
According to the National Cottonseed Council, Cottonseed oil (CSO) is has played a significant role in U.S. food history for two centuries.
CSO is a versatile vegetable oil derived from the seeds of the cotton plant after the cotton lint has been removed.
It is commonly used in frying applications for snack foods and baked goods. CSO does not require hydrogenation (the process that produces artificial trans) because of its inherent high stability. CSO fits into all the various ways of creating a transÛfree product, including highÛstability liquids (cooking or salad), shortenings and spreads.
CSO is one of the few oils stable in the betaÛprime crystal form, which is desirable in most solidified products because it promotes a smooth, workable consistency usually referred to as plasticity which is important in most baking applications.
CSO boasts relatively high levels of tocopherols (Vitamin E), a natural antioxidant; is cholesterol free; and satisfies kosher quality restrictions.
Its fatty acid profile generally consists of 70% unsaturated fatty acids including 18% (13% - 44%) monounsaturated (oleic), and 52% (33.1%-60.1%) polyunsaturated (linoleic & linolenic)
This is a good oil if you are looking for long lasting lather in your soaps.
SAP values are .194 (KOH) and .137 (NaOH)
Safety Data Sheet
