Cottonseed Oil is characterized by a bland, slightly nutty flavor. It is often blended with other fats and oils to lower cost and to improve the quality and functionality of the substance it is added to. It has a minimal flavor transfer that makes it ideal for frying seafood, convenience foods and oriental dishes, especially tempura, since it will not mask the flavor of the food. Primarily used in the U.S. as a salad or cooking oil it is commonly used in mayonnaise, sauces and marinades. It is also a popular ingredient in baked goods in the form of margarine, shortening and cake icings.

Cottonseed Oil is extracted from cottonseed (the seed of the cotton plant) in large mills that process millions of tons of seed each year. The meal and hulls that are left after the oil is removed are used for high protein animal feed and roughage. The People’s Republic of China is the largest producer of cottonseed oil; the United States is the major world exporter.

On a historic note: Cottonseed oil pioneered the American vegetable oil industry and maintained a pre-eminent position as the top commercial oil in the U.S. from the mid-1800's to the 1950's.

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