Cottonseed oil

Up until the late 1800s, the seeds of the cotton plant were discarded once the fibers for which the plant was produced were removed. However, once it was discovered that a choice oil could be contrived by crushing the seed of the cotton plant, cottonseed oil became an important byproduct of the cotton industry. At its first stage in the mill, the oil that is extracted from the cotton seed is dull and impure and must be refined before consumption. Once it undergoes the rigorous refining process, a light, flavorless oil, high in polyunsaturates, is obtained. It can be used as a salad or cooking oil; however, upon exposure to air, it quickly becomes rancid. It is most commonly used as an ingredient in the production of vegetable margarine or blended with other oils to create highly refined vegetable or cooking oils. It is also used commercially to fry products.