Cottonseed Oil

Cottonseed oil (CSO) is vegetable oil with a moderate level of saturated fatty acids that does not require hydrogenation for stability and shelf life, which allows foodservice, restaurants and food manufacturers to prepare healthy trans fat-free food. CSO is a good source of essential fatty acids (i.e. omega 3, omega 6) and has many applications (i.e., deep frying, sautéing and as an oil for salad dressing) and functional purposes (anticaking, humectancy, lubrication, etc.) for food manufacturing.

Baking in a Post-Trans World

Fat and oil processors are identifying the hurdles to successful trans-free baking, and developing alternatives that can clear them. ...More
February 14, 2012
Posted in Articles, Bakery / Cereal
Fat’s Balancing Act

The fatty-acid composition of fats and oils controls functionality and nutritional profile. But balancing the two can be difficult. ...More
September 28, 2011
Posted in Articles, Bakery / Cereal
Scouting Out Healthier Snack Food Fats

Switching from one oil to another in snack-food formulations is no easy feat. There are a number of hurdles to overcome, especially when going from saturated fat to unsaturated fat. ...More
February 18, 2011
Posted in Articles, Bakery / Cereal, Fiber
Frito-Lay Names ADM Supplier of the Year

Archer Daniels Midland (ADM) Company’s North American Oils Group was named the 2009 Commodity Supplier of the Year by Frito-Lay North America. ...More
April 16, 2010
Posted in News, Bakery / Cereal, Dressing / Marinades
Checking the Oil for Snacks

Technically speaking, any oil can be used for frying, but all oils are not the same. Oils for frying must be selected with several characteristics in mind if they are to withstand rigorous conditions without adverse effects. ...More
October 23, 2009 By R.J. Foster
Posted in Articles
Cottonseed Oil Good Source of Vitamin E

Cottonseed oil consumption significantly increases vitamin E intake without affecting fat intake. ...More
June 23, 2009
Posted in News
Digging Into Our Fatty Acid Dilemma

There is general agreement that trans fatty acids should be removed from the food supply to address health concerns, but it is not clear which fats should be used as replacements. ...More
May 14, 2009 By Donna Berry
Posted in Articles, Bakery / Cereal
Frying SansTrans

Frying is hard on oils. Under abusively high temperatures, the oil must flawlessly cook item after item. Ingredients, such as seasonings on the food being fried, may fall off and, if the fryer is open, oxygen will react with the oil, all contributing to the fat’s ...More
March 26, 2008 Cindy Hazen, Contributing Editor
Posted in Articles
Salty Snack Sensations

Salty Snack Sensations November 1998 -- Design Elements By: James C. Burg Technical Editor What makes salty snacks so popular? One reason: they're fun. Perhaps another is that snacking is the right way to eat - consuming smaller quantities of food throughout the day, rather ...More
November 1, 1998
Posted in Articles, Flavor
Pop Art

Pop Art January 1998 -- Cover Story By: Lauren CurtisContributing Editor Strictly speaking, a "soft drink" is any nonalcoholic beverage. To many, soft drinks mean carbonated beverages, whether orange, cola, lemon-lime or root beer. But where does the category really begin ...More
January 1, 1998
Posted in Articles, Colors, Flavor