Cottonseed oil nonglyceride components

These components, known to oil processors as phosphatides, together with small quantities of carbohydrates and resins, are frequently referred to as gums , which have adverse effects on product quality and refined oil yield. Phospholipids are emulsifiers and so hinder the separation of oil and water phases 

Phospholipid content is normally calculated from the determination of total phosphorus and the use of a factor relating the molecular weight of phosphorus to the mean molecular weight of the phospholipids in the oil. Typically, the amount of phospholipids in cottonseed crude oil varies from about 0.7-0.9%. The phospholipids can also be beneficial in that they act as synergists for the tocopherols which inhibit autoxidation of vegetable oils. This synergistic effect is partly responsible for the oxidative stability of crude cottonseed oil (Jones and King 1996). 

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