Cottonseed 
(Seeds of the cotton plant, mainly Gossypium hirsutum and Gossypium barbadense)

Description

• Cottonseed is the seed of the cotton plant, obtained as a by-product of cotton fiber production.

• For food use, cottonseed is processed into refined cottonseed oil, cottonseed flour/meal (food-grade) and cottonseed protein concentrates/isolates.

• It is naturally rich in oil, protein and fiber, but also contains gossypol, a polyphenolic compound that must be reduced or removed for safe human consumption.

• Properly refined and detoxified cottonseed ingredients are used in edible oils, bakery products, snacks, and plant-based foods.

Indicative nutritional values per 100 g

(Whole cottonseed; values for derived ingredients differ)

• Energy: 470–500 kcal

• Proteins: 20–25 g

• Carbohydrates: 15–20 g

  • sugars: 3–6 g

• Lipids: 20–25 g

  • SFA (first occurrence): ~20–26% of total fat

  • MUFA: ~18–25%

  • PUFA: ~50–55% (mainly linoleic acid)

  • TFA: not naturally present

• Fiber (total): 20–30 g

• Minerals: magnesium, phosphorus, potassium, iron

• Vitamins: small amounts of vitamin E and some B-group vitamins (process-dependent)

Key constituents

• Cottonseed oil: high in polyunsaturated fatty acids (mainly linoleic acid), with moderate SFA and MUFA.

• Proteins: globulins and albumins with good functional properties.

• Dietary fiber: cellulose, hemicellulose, lignin from hulls and residual seed coat.

• Gossypol: natural polyphenolic pigment; must be reduced/removed for human food.

• Phytosterols and tocopherols (vitamin E forms).

• Mineral salts: Mg, P, K and trace elements.

Production process

• Seed collection and cleaning: removal of field impurities after cotton harvesting.

• Delinting and dehulling: separation of lint and hull to obtain clean kernels.

• Oil extraction:

  • mechanical pressing and/or solvent extraction to obtain crude cottonseed oil;

  • the remaining cake is used for meal/flour or protein extraction.

• Oil refining (for food use):

  • degumming

  • neutralization

  • bleaching

  • deodorization

  • gossypol and impurity removal

• Flour / protein production:

  • defatting of the seed cake

  • heat and chemical/physical treatments to reduce free gossypol

  • milling, sifting and standardization of protein and fiber content

• Quality control (under GMP/HACCP):

  • gossypol content

  • pesticide residues

  • heavy metals

  • oxidation indices (peroxide value, anisidine) for oil

  • microbiology and moisture for meal/flour.

Physical properties

• Whole seeds: small, oval, brownish, with fuzzy external fibers.

• Cottonseed meal/flour: light brown to yellowish powders or granules.

• Cottonseed oil: clear to pale yellow liquid at room temperature.

• Moisture: generally 5–8% in properly dried products.

• Solubility:

  • oil fraction is fat-soluble;

  • protein and flour fractions are dispersible in water, functionality depending on processing.

• Stability: oil is relatively sensitive to oxidation due to high PUFA content; stable when refined and properly stored.

Sensory and technological properties

• Flavor:

  • crude seed/meal: more pronounced, nutty and slightly bitter (if gossypol present);

  • refined oil: mild, neutral flavor suitable for general cooking.

• Technological roles:

  • cottonseed oil:

    • good frying performance and high smoke point when refined

    • useful in shortenings and margarines

  • cottonseed flour/protein:

    • water-binding and fat-binding capacity

    • contributes structure and chew in bakery and meat/plant-based products

    • provides emulsifying and foaming properties (depending on fraction).

Food applications

• Cottonseed oil:

  • frying oils, cooking oils

  • base for shortenings, margarines and confectionery fats

  • ingredient in baked goods and snack coatings

• Cottonseed meal/flour (food-grade, low gossypol):

  • partial replacement of other plant flours in bakery mixes and snacks

  • protein enrichment in crackers, biscuits, bread

  • inclusion in plant-based meat analogues and patties

• Cottonseed protein concentrates/isolates:

  • powdered protein blends, bars, nutritional beverages

  • potential use in sports and functional foods (where approved).

Nutrition & health

• Cottonseed provides plant-based protein, fibers and unsaturated fats, especially PUFA.

• Refined cottonseed oil is cholesterol-free and can contribute to a balanced fatty-acid intake when consumed in moderation.

• Gossypol is the main safety concern in raw cottonseed: it is toxic at high levels and can affect fertility and organ function; therefore, food-grade materials must comply with strict gossypol limits.

• Refined cottonseed oil contains negligible gossypol and is generally recognized as safe when produced according to standards.

• Cottonseed ingredients may be useful in developing plant-forward diets, but their use is still more limited than soy or pea in human nutrition.

Portion note

• Cottonseed oil:

  • used similarly to other vegetable oils (e.g., 5–15 g per serving in fried or baked foods).

• Cottonseed flour/protein:

  • typically 5–20% of dry formulation in bakery or snacks, depending on functional and sensory constraints.

• Protein beverages or bars:

  • 10–30 g cottonseed protein per serving when used as part of a blend.

Allergens and intolerances

• Cottonseed is not classified as a major allergen, but:

  • seed allergies and cross-reactivity with other oilseeds cannot be completely excluded;

  • sensitisation is possible in susceptible individuals, especially with less-refined products.

• Allergen labelling is required if cottonseed is used as a defined ingredient.

• Cross-contamination with other allergenic seeds or nuts depends on processing facilities and must be managed via allergen control plans.

Storage and shelf-life

• Cottonseed oil:

  • store in tightly closed, light-protected containers, away from heat and oxygen.

  • typical shelf-life: 12–18 months when refined and properly packed.

• Cottonseed meal/flour/protein:

  • store cool and dry, in sealed bags or containers.

  • shelf-life: 6–12 months, depending on residual fat and packaging.

• Main degradation risks:

  • oxidative rancidity of oil

  • moisture uptake in flours (caking, microbial growth)

  • flavor deterioration in long storage or poor conditions.

Safety & regulatory

• Key safety parameter: free gossypol content, which must remain below regulatory limits for human food.

• Edible cottonseed oil must be fully refined, bleached and deodorized.

• Cottonseed-based flours and proteins must undergo validated treatments to reduce gossypol and other impurities.

• Production must follow GMP/HACCP, including controls for:

  • gossypol (free and total)

  • pesticide residues from cotton cultivation

  • heavy metals and mycotoxins

  • microbiological criteria in meals/flours.

• Regulatory status may vary by country (e.g., approvals, limits, or specific uses allowed).

Labeling

• Typical ingredient designations:

  • “cottonseed oil” (refined)

  • “cottonseed flour”

  • “cottonseed protein” or “cottonseed protein concentrate/isolate”

• In blended fats, cottonseed oil must appear in the ingredient list in descending order by weight.

• Allergen and cross-contamination statements applied according to local regulations and plant risk assessment.

Troubleshooting

• Rancid/off flavors in oil:

  • due to oxidation (light, oxygen, high temperature); solution: improve refining, add antioxidants where permitted, use oxygen-barrier packaging.

• Bitterness or off-taste in flour:

  • residual gossypol or overheating; solution: optimize detoxification and drying parameters.

• Poor baking performance:

  • incorrect replacement level or particle size; adjust inclusion rates and blend with other flours.

• Low solubility of protein:

  • denaturation or suboptimal pH; adjust pH, use functionalization or controlled heat treatment.

Sustainability & supply chain

• Cottonseed valorizes a major agricultural by-product of cotton fiber production, supporting circular economy principles.

• Key sustainability factors:

  • responsible cotton farming (water use, pesticides, soil management)

  • energy efficiency in crushing and refining

  • wastewater treatment from oil extraction and refining, monitored via BOD/COD.

• Use of cottonseed for human food (rather than only for feed) can increase overall resource efficiency when safety standards are met.

Main INCI functions (cosmetics)

(cottonseed oil, hydrogenated cottonseed oil, cottonseed extract)

• Emollient and skin-conditioning agent.

• Occlusive protective film on skin and hair.

• Viscosity modifier and texture enhancer in emulsions.

• Used in creams, lotions, balms, ointments, and hair-care products.

Conclusion

Cottonseed is a versatile seed resource that, when properly processed, yields valuable edible oil, protein and fiber ingredients for the food industry. Its high PUFA content, good frying performance, and potential as a plant protein source make it interesting for modern formulations, especially in snacks and bakery products. The key to its safe and successful use lies in rigorous control of gossypol and in the application of robust quality and safety systems throughout the supply chain.

Mini-glossary

• SFA – Saturated fatty acids: fats that should be moderated in the diet; present at moderate levels in cottonseed oil.

• MUFA – Monounsaturated fatty acids: generally considered beneficial for cardiovascular health.

• PUFA – Polyunsaturated fatty acids: include essential fatty acids such as linoleic acid; abundant in cottonseed oil.

• TFA – Trans fatty acids: undesirable fats; not naturally present in cottonseed, but can form during industrial hydrogenation.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points: structured systems for hygiene, safety, and traceability in food production.

• BOD/COD – Biological oxygen demand / chemical oxygen demand: indicators used to assess the environmental impact of industrial wastewater.

• Gossypol – Natural polyphenolic compound found in cottonseed; toxic at high levels, therefore carefully controlled and reduced in food-grade products.

References__________________________________________________________________________

Final report on the safety assessment of Hydrogenated Cottonseed Oil, Cottonseed (Gossypium) Oil, Cottonseed Acid, Cottonseed Glyceride, and Hydrogenated Cottonseed Glyceride. Int J Toxicol. 2001;20 Suppl 2:21-9. doi: 10.1080/10915810160233730. 

Abstract. Hydrogenated Cottonseed Oil, Cottonseed (Gossypium) Oil, Cottonseed Acid, Cottonseed Glyceride, and Hydrogenated Cottonseed Glyceride are cosmetic ingredients derived from Cottonseed Oil and used as skin-conditioning agents and surfactants. Nonoils known to be toxic that may be found in cottonseed oils include gossypol, aflatoxin, and cyclopropenoid fatty acids (CPFA). Toxic heavy metal and/or polychlorinated biphenyl (PCB) or other pesticide contamination is also possible. Cottonseed Oil was nontoxic in acute oral toxicity studies in rats. In a short-term study, rabbits that had been fed 2% Cottonseed Oil for 7 weeks had significantly lower blood chemistry parameters (compared to wheat bran controls) and significantly more stored hepatic vitamin A (compared to rabbits fed other fats). Cottonseed Oil controls used as vehicles in two parenteral studies produced negative results. Hydrogenated Cottonseed Oil tested in formulation did not produce dermal or ocular irritation in rabbits. An oral-dose reproductive study tested up to 30% Cottonseed Oil (with 1% CPFAs) and reported no adverse effects on sexual maturity and reproductive performance of the F0 generation; changes were noted in the F1 generation but reproductive capacity was not altered. Parenteral-dose reproductive studies reported no adverse effects. Cottonseed Oil was not mutagenic. Cottonseed Oil did not induce aberrant crypt foci when given orally to mice, but in other studies, it increased the incidence of spontaneous mammary tumors in rats and mice. Mice fed 20% Hydrogenated Cottonseed Oil during induction and promotion of photocarcinogenesis had significantly lower tumor incidence compared to mice fed 20% sunflower oil. Hydrogenated Cottonseed Oil in formulation (up to approximately 21%) was neither an irritant nor sensitizer in clinical studies. Limited clinical data indicated that Cottonseed Oil does not contain allergic protein. Based on the available data, it was concluded that these ingredients may be used safely in cosmetic formulations if established limits on gossypol, heavy metals, and pesticide concentrations are not exceeded.

Bertrand JA, Sudduth TQ, Condon A, Jenkins TC, Calhoun MC. Nutrient content of whole cottonseed. J Dairy Sci. 2005 Apr;88(4):1470-7. doi: 10.3168/jds.S0022-0302(05)72815-0. 

Abstract. The objective of this study was to determine if the nutrient and gossypol contents and in vitro digestibility of 3 types of genetically modified whole cottonseed differed from traditional whole cottonseed. Samples of seed from traditional (no genetic modifications) and genetically modified varieties of cotton grown in 1999 and 2000 were analyzed. Genetic modifications included the insertion of genes to protect cotton from insect pests (Bt), and damage from glyphosate herbicides (RR), and from both (Bt/RR). Year effects were significant for in vitro dry matter (DM) digestibility, gossypol, DM, crude protein (CP), fat, neutral detergent fiber (NDF), acid detergent fiber (ADF), and ash. Higher rainfall resulted in higher CP, fat, and ash and lower NDF and gossypol. There were no differences among seed types for ground or whole seed digestibility, DM, CP, fat, NDF, ADF, ash, lignin, net energy for lactation, amino acids, total fatty acids, or seed index. Overall, the nutrient content and digestibility of varieties of genetically modified seed were similar to that of varieties of traditional whole cottonseed.

Cherry JP, Berardi LC, Zarins ZM, Wadsworth JI, Vinnett CH. Cottonseed protein derivatives as nutritional and functional supplements in food formulations. Adv Exp Med Biol. 1978;105:767-96. doi: 10.1007/978-1-4684-3366-1_37. 

Abstract. Cottonseeds contain protein with desirable food functional and nutritional properties. Storage globulins make up most of the protein stored in cottonseed and can be separated into five fractions by gel filtration chromatography. Each fraction is distinguishable from the other by its amino acid and polyacrylamide gel electrophoretic properties. Proteins of cottonseed contribute greatly to the functional properties of emulsions, co-isolates, and texturized derivatives. For example, increasing the amount of high protein cottonseed flour in wheat suspensions from 2% to 10% improved the capacity (54-97 ml of oil) and viscosity (5,000-100,000+ cps) of emulsions. The 10% suspension formed emulsions with increasing oil capacity (84-100 ml) and viscosity (28,000-100,000+ cps) as the pH was adjusted from 4.5 to 9.5. Consistencies of the products ranged from that of salad dressing (low percent suspensions, or acid pH) to that of mayonnaise (high percent, or basic pH). These data were utilized to derive a multiple regression model to predict optimum use of cottonseed proteins in emulsions of varying consistencies. A coprecipitated isolate containing greater than 94% protein was prepared from a blend of cottonseed and peanut flours. Amino acid content of the co-isolate reflected that of the protein in the two flours of the composite. The co-isolate has lower gossypol level and improved color and functional properties than a cottonseed protein isolate. Storage protein isolate of cottonseed suspended in aqueous solution and heated with constant stirring forms a texturized product; the quality of the product depends on heat, pH, salt, and the quantity of nonstorage proteins. Protein and amino acid content of meat products were improved by the addition of the texturized protein of cottonseed.

Alford BB, Liepa GU, Vanbeber AD. Cottonseed protein: what does the future hold? Plant Foods Hum Nutr. 1996 Jan;49(1):1-11. doi: 10.1007/BF01092517.

Abstract. Cottonseed protein has the potential to increase the world's food supply while decreasing the incidence of malnutrition among the world's hungry. Nutritionally, cottonseed flour compares favorably to other animal and vegetable protein sources, as it is low in fat and contains a substantial amount of high biological value protein. Animal studies, as well as human research, using gossypol-free glandless cottonseed flour have shown that cottonseed protein promotes growth, increased weight gain, and a positive nitrogen balance. Cottonseed protein food products have been shown to be a healthy addition to the diets of children, college-age women, and the elderly. With its light color and bland flavor, cottonseed has many uses in the food processing arena. Baked goods, snack foods and candy, as well as pet and livestock feed are just a few successful products developed utilizing cottonseed protein.

Park JS, Choi J, Hwang SH, Kim JK, Kim EK, Lee SY, Lee BI, Park SH, Cho ML. Cottonseed Oil Protects Against Intestinal Inflammation in Dextran Sodium Sulfate-Induced Inflammatory Bowel Disease. J Med Food. 2019 Jul;22(7):672-679. doi: 10.1089/jmf.2018.4323.

Abstract. Dietary products may protect against inflammatory bowel disease (IBD) through mechanisms such as forming gut microbiota structures and providing substrates for microbial metabolism. Recently, many studies have been conducted on diets that potentially alleviate or suppress IBD development. To assess the efficacy of dietary oils in treating IBD, we examined the protective effects of olive oil, coconut oil, corn oil, and cottonseed oil in a dextran sodium sulfate (DSS)-induced colitis mouse model. Treatment with cottonseed oil or corn oil ameliorated the severity of DSS-induced colitis, alleviating weight loss and preventing the shortening of the intestine. Moreover, cottonseed oil or corn oil treatment significantly reduced the expression of inflammatory cytokines such as tumor necrosis factor-α, interleukin (IL)-1β, IL-6, and IL-17, as well as the expression of oxidative stress markers, including 8-hydroxyguanosine and nitrotyrosine in colon sections, compared with vehicle treatment. Cottonseed oil treatment inhibited intestinal fibrosis by reducing the expression of α-smooth muscle actin and type I collagen, compared with vehicle treatment in mice with DSS-induced colitis. Cottonseed oil protects against intestinal inflammation and the development of intestinal fibrosis by reducing inflammatory cytokines and oxidative stress markers, and may therefore be useful as a dietary product with therapeutic benefits for IBD.