cottonseed oil

noun

Definition of cottonseed oil

: a pale yellow semidrying fatty oil that is obtained from the cottonseed and is used chiefly in salad and cooking oils and after hydrogenation in shortenings and margarine

Examples of cottonseed oil in a Sentence

Recent Examples on the Web Soybean oil, sunflower oil, cottonseed oil, corn oil, grapeseed oil, and safflower oil. — Isadora Baum, Good Housekeeping, 19 Nov. 2020 But cottonseed oil is still one of the most widely consumed edible oils in the country. — Helen Zoe Veit, Smithsonian Magazine, 3 Feb. 2012 For decades, Crisco had only one ingredient, cottonseed oil. — Helen Zoe Veit, Smithsonian Magazine, 3 Feb. 2012 Smear brisket with cottonseed oil and place on top of vegetables in pan and roast 20 minutes, uncovered. — Claire Perez, sun-sentinel.com, 13 Sep. 2019 Right now, about 5 percent of those seeds get planted, according to the National Cotton Council of America, and the rest is used, in various forms, for livestock feed, fertilizer, and cottonseed oil, which people can and do consume. — Rachel Sugar, Vox, 19 Oct. 2018 The first edible oil in the U.S. was cottonseed oil. — Sandy Bauers, Philly.com, 13 July 2018 Eventually, Procter & Gamble made Crisco, which is crystalized cottonseed oil. — Sandy Bauers, Philly.com, 13 July 2018 See More

These example sentences are selected automatically from various online news sources to reflect current usage of the word 'cottonseed oil.' Views expressed in the examples do not represent the opinion of Merriam-Webster or its editors. Send us feedback.

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“Cottonseed oil.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/cottonseed%20oil. Accessed 26 Jun. 2022.

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More Definitions for cottonseed oil

cottonseed oil

noun

cot·ton·seed oil | \ ˈkät-ᵊn-ˌsēd-

Medical Definition of cottonseed oil

: a fatty oil that is obtained from cottonseed, is pale yellow after refining, contains principally glycerides of linoleic, oleic, and palmitic acids, and is used chiefly in salad and cooking oils and after hydrogenation in shortenings and margarine