Canadian Pizza Magazine

Products Back of House New Products
Cottonseed oil an option


December 19, 2008
By National Cottonseed Products Association

Topics



Dec. 19, 2008, Cordova, TN – In the midst of the national
economic downturn, the food industry is ravenous for cost-effective
ingredients. Cottonseed oil, a naturally stable and trans-fat free plant
oil, is one product that industry insiders are recommending.



“Cottonseed oil can be extremely cost effective when you
factor in extended shelf and fry life,” says Ben Morgan, executive vice
president of the National Cottonseed Products Association. “While companies are
looking to short-term compromises, such as serving smaller portions or
substituting flank steak for filet mignon, one thing that shouldn’t be
compromised is the quality of cooking oil,” he says. “Premium-quality
cottonseed oil offers a built-in stability and resistance to flavor reversion
that pays off in less oil turnover and longer shelf life.”

According to Dr. Monoj K. Gupta, owner of MG Edible Oil
Consulting International, an edible oil consultancy for the oil manufacturing
and salty snack food industries, the increased fry life offered by cottonseed
oil can easily counter the initial higher price of the oil.

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“In restaurant frying, cottonseed oil may last 10 to 15
percent longer, offering some financial benefit to the restaurant owner,” he
says.

Cottonseed oil is trans-free because it does not contain
linolenic acid and does not have to be hydrogenated. Higher saturation and
levels of gamma and delta tocopherols make it more stable. Cottonseed oil’s
stability also pays off in extended shelf life for packaged foods, like potato
chips, Gupta says. “It is shelf-stable at the end of the code date, so chips
maintain their good flavor.

Over the past two years, the food industry has been rightly
focused on removing harmful trans-fats, created when oils are partially
hydrogenated for more stability and performance.

“In the quest to remove trans-fats, however, some
restaurants and manufacturers are now discovering that their oil replacement is
lacking the performance and flavor they desire,” Gupta says.

Under extended frying circumstances, many oils will break
down, negatively impacting the food’s finished flavor. Cottonseed oil’s
inherent stability makes it one of the few oils that can promise both zero trans-fat
and nearly zero flavor reversion.