Cottonseed oil is an edible vegetable oil extracted from the seeds of the cotton plant. This pale yellow oil is generally used for cooking. It is further refined to to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage. Oil thus obtained, is used in combination with other oils to create many vegetable oil products.
Since cottonseed oil does not require hydrogenation, it is lower in cholesterol than many other oils and has little to no trans-fats per serving. Since this vegetable oil contains higher antioxidant content, it lasts for a longer period, if stored properly. It also gives fried foods a similar, yet lighter flavor when compared to other oils, and food achieves a similar color and texture.