Cottonseed oil is an edible oil made from the seeds of cotton plants. It is used primarily to make shortening and margarine and as a cooking and salad oil. The southern and southeastern regions of the United States produce much of the world’s cottonseed oil.
Cottonseeds consist of 15 to 24 percent oil. Manufacturers remove the hull (outer covering) of the seed and then extract the oil. Most producers obtain the oil by solvent extraction. This method involves soaking the seeds in a solvent, which draws the oil from the seed. Crude cottonseed oil has a reddish-brown color and unpleasant flavor. Further refining and deodorizing removes the impurities from the oil and produces a colorless, mild-tasting product.
See also Cotton (Cottonseeds).
