Listing description
Cottonseed oil is a cooking oil extracted from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum,
that are grown for cotton fiber, animal feed, and oil.
Detailed description
Cotton seed has a similar
structure to other oilseeds such as sunflower seed, having an oil-bearing kernel surrounded by a hard
outer hull; in processing, the oil is extracted from the kernel. Cottonseed oil
is used for salad oil, mayonnaise, salad dressing, and similar
products because of itsflavor stability.
Composition
Its fatty acid
profile generally consists of 70% unsaturated fatty acids (18% monounsaturated,
and 52% polyunsaturated), 26% saturated fatty acids.[3] When it is fully
hydrogenated, its profile is 94% saturated fat and 2% unsaturated fatty acids
(1.5% monounsaturated, and 0.5% polyunsaturated).[3] According to the
cottonseed oil industry, cottonseed oil does not need to be hydrogenated as
much as other polyunsaturated oils to achieve similar results.[2]
Gossypol is a toxic, yellow,
polyphenolic compound produced by cotton and other members of the order Malvaceae, such as okra. This naturally
occurring coloured compound is found in tiny glands in the seed, leaf, stem,
tap root bark, and root of the cotton plant. The adaptive function of the
compound facilitates natural insect resistance. The
three key steps of refining, bleaching and deodorization in
producing finished oil act to eliminate the gossypol level. Ferric chloride is often used to
decolorize cotton seed oil.
Physical properties
Once processed,
cottonseed oil has a mild taste and appears generally clear with a light golden
color, the amount of color depending on the amount of refining. It has a relatively
high smoke point as a frying medium.
Density ranges from 0.917 g/cm3 to 0.933 g/cm3.[12] Like other long-chain fatty acid oils, cottonseed oil
has a smoke point of about 450 °F (232 °C),[4] and is high in tocopherols, which also contribute its
stability, giving products that contain it a long shelf life, hence
manufacturers' proclivity to use it in packaged goods.
Economic History
The by-product of
cotton processing, cottonseed was considered virtually worthless before the
late 19th century.While cotton
production expanded throughout the 17th, 18th, and mid 19th centuries, a
largely worthless stock of cottonseed grew. Although some of the
seed was used for planting, fertilizer, and animal feed, the majority was left
to rot or was illegally dumped into rivers.
In the 1820s and
1830s Europe experienced fats and oils shortages due to rapid population
expansion during the Industrial Revolution and the English blockade during theNapoleonic Wars. The increased demand
for fats and oils, coupled with a decreasing supply caused prices to rise
sharply.Consequently, many
Europeans could not afford to buy the fats and oils they had used for cooking
and for lighting. Many United States
entrepreneurs tried to take advantage of the increasing European demand for
oils and America’s increasingly large supply of cottonseed by crushing the seed
for oil. But separating the
seed hull from the seed meat proved difficult and most of these ventures failed
within a few years. This problem was
resolved in 1857, when William Fee invented a huller, which effectively
separated the tough hulls from the meats of cottonseed.With this new
invention, cottonseed oil began to be used for illumination purposes in lamps
to supplement increasingly expensive whale oil and lard. But by 1859, this
use came to end as the petroleum industry emerged.
Cottonseed oil then
began to be used illegally to fortify animal fats and lards. Initially, meat
packers secretly added cottonseed oil to the pure fats, but this practice was
uncovered in 1884. Armour and Company,
an American meatpacking and food processing company, sought to corner the lard
market and realized that it had purchased more lard than the existing hog
population could have produced. A congressional
investigation followed, and legislation was passed that required products
fortified with cottonseed oil to be labeled as ‘‘lard compound.” Similarly,
cottonseed oil was often blended with olive oil. Once the practice was exposed,
many countries put import tariffs on American olive oil and Italy banned the
product completely in 1883. Both of these regulatory
schemes depressed cottonseed oil sales and exports, once again creating an
oversupply of cottonseed oil, which decreased its value.
It was cottonseeds
depressed value that lead a newly formed Procter & Gamble to utilize its oil. The Panic of 1837 caused the two brothers-in-law
to merge their candlestick and soap manufacturing businesses in an effort to
minimize costs and weather the bear market. Looking for a
replacement for expensive animal fats in production, the brothers finally
settled on cottonseed oil. Procter & Gamble
cornered the cottonseed oil market to circumvent the meat packer's monopoly on
the price. But as electricity emerged, the demand for candles decreased. Procter and Gamble
then found an edible use for cottonseed oil. Through patented technology, the
brothers were able to hydrogenate cottonseed oil and develop a substance that
closely resembled lard. In 1911, Procter
& Gamble launched an aggressive marketing campaign to publicize its new
product,Crisco, a vegetable shortening that could be
used in place of lard. Crisco placed ads in
major newspapers advertising that the product was "easier on digestion...a
healthier alternative to cooking with animal fats. . . and more economical than
butter.” The company also
gave away free cookbooks, with every recipe calling for Crisco. By the 1920s the
company developed cookbooks for specific ethnicities in their native tongues. Additionally, Crisco
starting airing radio cooking programs. Similarly, in 1899
David Wesson, a food chemist, developed deodorized cottonseed oil, Wesson cooking oil. Wesson Oil also was
marketed heavily and became quite popular too.
Over the next 30
years cottonseed oil became the pre-eminent oil in the United States. Crisco and Wesson
oil became direct substitutes for lard and other more expensive oils in baking,
frying, sautéing, and salad dressings. But by World War Two
cottonseed oil shortages forced the utilization of another direct substitute,
soybean oil. By 1944, soybean oil
production outranked cottonseed oil production due to cottonseed shortages and
soybean oil costs falling below that of cottonseed oil. By 1950, soybean oil
replaced cottonseed oil in the use of shortenings like Crisco due to soybeans
comparatively low price. Prices for
cottonseed were also increased by the replacement of cotton acreage by corn and
soybeans, a trend fueled in large part by the boom in demand for corn syrup and
ethanol.[13] Cottonseed oil and
production continued to decline throughout the mid and late 20th century.[13]
In the mid to late
2000s, the consumer trend of avoiding trans fats, and mandatory labeling of
trans fats in some jurisdictions, sparked an increase in the consumption of
cottonseed oil, with some health
experts:220 and public health
agencies recommending it as a
healthy oil. Crisco and other producers have been able to reformulate
cottonseed oil so it contains little to no trans fats. Still, some health
experts claim that cottonseed oil’s high ratio of polyunsaturated fats to
monounsaturated fats and processed nature make it unhealthy.
PRICE
$23.98/KG OR $10.90/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
website: www.franchiseminerals.com
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