PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

There are varieties of cooking oil and fat available today and the claims made by them are, at best, confusing. On one side are the traditional ghee, mustard oil, coconut oil, and gingelly oil. Then, there are the used-for-decades vanaspati and groundnut oil, as well as the relatively newer kinds of vegetable oil ranging from cottonseed, sunflower, safflower, corn, canola, soybean, and palm to various blends. In particular, cottonseed oil performs better than other oil as it lasts a long time and stores well by withstanding higher temperature for food items due to its high antioxidant content. For instance, chips and snacks fried in cottonseed oil may maintain a longer shelf life. It is a good option for preparing healthier foods. The purpose of this paper is to highlight the value of addition cottonseed oil in the food industry and presents an insight into other contemporary edible oil. It is important to note that buying the right oil for health has become a big deal.