CSO Sellsheet

  • America’s Original Vegetable Oil

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    Deeply rooted in American food history, cottonseed oil has played an important role since the mid 1800′s. With today’s pressures to reduce trans fats, cottonseed oil is reemerging as a smart choice in culinary development for food service operators, chefs and food manufactures.

    Thanks to its naturally high stability and versatility, cottonseed oil is a solution for reducing trans, while enhancing – never masking – the natural flavor of food.

    Why Cottonseed Oil?
    Trans-free
    Neutral flavor
    Highly stable
    Low flavor reversion
    Strong shelf life
    Low fryer turnover
    Extremely versatile
    Commercially available

    Trans-Free
    Moderate saturate fat levels of 22-28% provide built-in stability. No hydrogenation required.
    “Heart healthy” in moderation, according to the American Heart Association.
    Good source of essential fatty acids (70-% unsaturated, 26% saturated)
    Good Source of Vitamin E.
    Cholesterol free.

    Flavor Neutrality & Stability
    Low flavor reversion – ideal for cooking at hight temperatures.
    Develops a pleasant nutty, buttery flavor.
    Strong Shelf Life & cost Efficiencies
    Stability in the fryer means less turnover an greater cost efficiencies.
    Resists rancidity, offering a longer shelf life within the distribution system and more shelf-stable finished products. .

    Availability
    Available in commercial quantities to satisfy the current demand for trans-free oils.
    Pack sizes include 35 lb and 17.5 containers, and industrial drums. Check with your supplier.

    Versatility
    Snack Foods: Uniquely brings out the natural flavor of potato chips and other snack foods.
    Asian Foods: Perfect for sauteeing and stir-frying vegetables and seafood.
    Salad Dressings: Sturdy, yet delicate enough to avoid coating a diner’s mouth.