Products and Services
Cottonseed Salad and Cooking Oil
Source:
National Cottonseed Products Association
Chilled cottonseed oil separates into a large clear phase and a smaller cloudy phase made up of higher melting point fats.
Chilled cottonseed oil separates into a large clear phase and a smaller cloudy phase made up of higher melting point fats. The cloudy phase can be filtered out leaving a clear "winterized" fraction, which is referred to as Salad Oil. It is also known in the trade as RBWD (Refined, Bleached, Winterized, and Deodorized). It is perfect for mayonnaise where solidification would break the mayonnaise emulsion, and for refrigerated products where clouding is undesirable.
Refining technology has made it possible to produce oil products "custom made" to satisfy almost any commercial need. High quality cottonseed salad and cooking oil meets the requirements of almost any food application imaginable. Blended with other fats and oils, cottonseed oil will improve their quality and functionality.
Since cottonseed salad and cooking oil is naturally stable, hydrogenation is not necessary for most uses and it is, therefore, free of trans fatty acids. Cottonseed salad oil is recommended for fine cooking, salad dressings and mayonnaise as well as frying and baking applications.
National Cottonseed Products Association, P.O. Box 172267, Memphis, TN 38187. Tel: 901-682-0800; Fax: 901-682-2856.
