Page Banner

United States Department of Agriculture

Agricultural Research Service


item O'brien, Richard
item Jones, Lynn
item King, C
item Wakelyn, Phillip
item Wan, Peter

Submitted to: Bailey's Industrial Oil and Fats Products
Publication Type: Book / Chapter
Publication Acceptance Date: 6/1/2004
Publication Date: 4/1/2005
Citation: O'Brien, R.D., Jones, L.A., King, C.C., Wakelyn, P.J., Wan, P.J. 2005. COTTONSEED OIL. In: Shahid, F., editor. Bailey's Industrial Oil and Fats Products, Vol. 2, 6th edition. Hoboken, NJ: John Wiley & Sons. p. 173-279.

Interpretive Summary:

Technical Abstract: Cottonseed oil, america'a original vegetable oil, dominated the United States vegetable oil market for almost 100 years. The English and European vegetable oil industry was based on a variety of oil seeds and tree fruits available in the home countries and their colonies, but cottonseed was the principal raw material for vegetable oil processors in the United States until the mid-twentieth century. In a little more than 50 years, through research and experimentation, chemists developed a clear, odorless, bland flavored cottonseed oil and a creamy, white shortenting that set the standards for edible fats and oils worldwide. The scientific and technical advances developed to process cottonseed oil became the cornerstones of the edible fats and oil industry as it is known today. Numerous processes were developed or perfected especially for cottonseed oil which later found application for other source oil processing. Today, vegetable oil processors world wide, including the United States, have a wide range of raw materials to choose from, but cottonseed pioneered the American vegetable oil industry. This chapter describes most of the important events in the history of cottonseed oil processing and utilization.

Last Modified: 06/22/2017
Footer Content Back to Top of Page