Cottonseed oil

from Wikipedia, the free encyclopedia
Cottonseed oil
Raw material plant (noun)

Cotton plant (Gossypium);
( Gossypium barbadense ), ( Gossypium hirsutum )

origin

Seeds

colour

light yellow to amber (refined); dark red-brown (unrefined)

ingredients
Oleic acid 14.7-21.7
Linoleic acid 46.7-58.2
Linolenic acid <1%
Palmitic acid 21.1-27.3%
Myristic acid 0.6-1%
More fatty acids Stearic acid 2.1–3.3%, arachidic acid 0.2–0.5%, behenic acid <0.6%, palmitoleic acid <1.2%
Other ingredients Tocopherol approx. 850 mg / kg,
Gossypol <0.6% (refined)
properties
density 0.9170-0.9310 at 15 ° C
viscosity = 65-69 mPa · s at 20 ° C
Oxidation stability 2.3-3.6 h
Melting point −12 ° C (refined);
−6 ° C to 4 ° C (unrefined)
Smoke point 185 ° C (unrefined); 223 ° C (refined)
Flash point 318 ° C
Iodine number 97–118 (refined)
Saponification number 189–198 (refined)
Calorific value 39.6 MJ / kg
Cetane number 33.7
Manufacturing and Consumption
Most important production countries USA, China, India , Pakistan , Brazil

Five liter bottles of unrefined cottonseed oil in the market in Hissor , Tajikistan . The vast majority (over 95 percent in 2010) of the edible oil produced in Tajikistan comes from cotton. Around 35 percent of the cooking oil consumed in this country is cottonseed oil.
General chemical structure of fat , such as cottonseed oil. R 1 , R 2 and R 3 therein are long-chain alkyl radicals or alkenyl radicals with a mostly odd number of carbon atoms.

Cottonseed oil , also cottonseed oil or cotton oil (Latin. Oleum gossypii , English cotton seed oil ), is a vegetable oil that is obtained from cottonseed by pressing or extraction with solvents .

The yield is 15-30%. The raw, pressed oil is dark red-brown because of the poisonous gossypol content and contaminated with mucus and protein bodies . The color is further intensified by oxidation with the air. After refining and bleaching , it is then light yellow, tastes nutty and smells faintly earthy. It is insoluble in alcohol but soluble in ether and it is a semi-drying oil.

Cottonseed oil is - like other vegetable oils - a mixture of tri esters of glycerine . It is produced in large quantities as a by-product of cotton production. In 1994 about 13% of the world's oilseed production consisted of cottonseed.

Cottonseed oil has been one of the most widely used edible oils in the United States since around 1800 and is valued as a traditional food in many cotton-producing states because of its mild taste. It is very heat-resistant and also contains a high proportion of polyunsaturated fatty acids. The food industry prefers to use it for creamy, frothy and deep-fried finished products, as well as for margarine or peanut butter , i.e. for foods that are often considered unhealthy, which has not promoted the reputation of this oil. Numerous products of American origin such as potato chips , breakfast cereals and sweets, including Indian curry mixes or mixed pickles , contain cottonseed oil. The press residues from oil production, called oil cakes, are used as fodder . It is also used as an ingredient in cosmetics and medicine and as a fuel for diesel engines .

Mainly because of the high use of pesticides in cotton production, their use for human nutrition and as animal feed is controversial.

Web links

literature

  • Sabine Krist: Lexicon of vegetable fats and oils. 2nd edition, Springer, 2013, ISBN 978-3-7091-1004-1 , pp. 123-130.

Individual evidence

  1. ↑ a b c d e f g h i j Richard D. O'Brien: Fats and Oils. Third Edition, CRC Press, 2009, ISBN 978-1-4200-6166-6 , pp. 19-22.
  2. ↑ a b c David R. Erickson: Edible Fats and Oils Processing. AOCS, 1990, ISBN 0-935315-30-6 , pp. 301 f.
  3. ↑ Ivana Cristina N. Gadelha, Nayanna Brunna S. Fonseca and others: Gossypol Toxicity from Cottonseed Products. In: The Scientific World Journal. Volume 2014, 2014, doi : 10.1155 / 2014/231635 .
  4. ↑ a b Bailey's industrial oil & fat products. 6th Edition, Wiley-Interscience, New York 2005, ISBN 978-0-471-38460-1 .
  5. ↑ a b Alain Karleskind: Manuel des corps gras. 2. Volumes, AFCEG, TEC DOC, Paris 1992, ISBN 978-2-85206-662-5 .
  6. ↑ CJ Steel, MC Dobarganes, D. Barrera-Arellano: Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends. In: Grasas y Aceites. 57 (3), 2006, pp. 284-291, online (PDF; 149 kB).
  7. ↑ YH Hui, Frank Sherkat: Handbook of Food Science, Technology, and Engineering. Vol. 1, CRC Press, 2006, ISBN 978-1-57444-551-0 , chapters 9-8.
  8. ↑ a b Ullmann's encyclopedia of industrial chemistry . Vol A 10: Fats and oils , VCH, Weinheim 1995.
  9. ↑ Ayhan Demirbas: Biodiesel. Springer, 2008, ISBN 978-1-84628-995-8 , p. 76.
  10. ^ Forest Gregg: SVO. New Society, 2008, ISBN 978-0-86571-612-4 , p. 47.
  11. ↑ FAO statistics 2014 .
  12. ↑ Study by the Tajik Agricultural Finance Framework (TAFF) ( Memento of the original from October 13, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. presented at the International Agribusiness Investment Forum, Dushanbe, 19. – 20. October 2010. @1@ 2Template: Webachiv / IABot / www.taff.tj