Cottonseed Oil


Cottonseed Oil -

When thoroughly refined for edible purposes, serves as an excellent and inexpensive substitute for olive oil in cooking. It is also largely used as a salad oil, for packing sardines and other products, etc. "Choice" oil is of a light lemon color and mild and neutral in flavor. "Prime" oil is slightly darker in color and is sweet in flavor but without any seedy taste. Cottenseed Stearin, used in the manufacture of cottolene, compound lard, etc., is obtained by separation from the refined oil. The lower grades of oil and the residue separated in refining, employed for mechanical purposes, soap manufacture, etc., are reddish or brownish and unpleasant in flavor.

The value of the oil obtainable from the average American cotton crop is estimated at nearly one hundred million dollars, yet less than a hundred years ago the bulk of the seed was treated as a waste article and considered troublesome because of the difficulty of disposing of it. The real importance of the present extensive industry commenced with the still more recent date of 1855, when improved methods of decorticating the seeds were invented. Part of the seed has always been employed as a fertilizer, but even the full exploitation of its oil possibilities would not interfere with this use, as experience warrants the belief that the cotton-meal residue, after the extraction of the oil, is nearly or quite as valuable for fertilizing purposes as the whole seed.


Arround Cottonseed Oil in The Grocer's Encyclopedia


Cottonseed Flour, or Whole Mealhome
"C"
"CO"
Cottonseed, Flour, Meal, Oil
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