The current trend in the market is to introduce healthier fat products. This project intends to develop products from cottonseed oil that have better health properties and also have an appealing functionality for commercial products. So far we have developed techniques to remove the saturated component in cottonseed oil by directed interesterification.
Cottonseed oil is a good starting material for structured lipids.
The frying performance of MCSO was comparable to the commercial brands with regards to oxidative stability and flavor. Modified cottonseed oils deteriorated at similar rates as commercial frying oils during the test frying of chicken tenders. The increase in ffa's for MSCO was actually lower in some days. The formation of soaps during frying was also similar to commercial samples. A cottonseed oil lower in saturates with good frying characteristics will be produced.