Toasted partially defatted cottonseed flour
Toasted partially defatted cottonseed flour suppliers and sourcing guide
Toasted partially defatted cooked cottonseed flour is a light to dark brown color additive made from food-quality cottonseed. The seed is delinted and dehulled, the kernels are rolled, heated and pressed to remove oil, and the cooked meats are cooled, ground and reheated to reach the target shade. It is a niche food color with few dedicated suppliers, and buyers should expect to source it from cottonseed processors rather than color houses.
- Category
- Colors
- Also known as
- Toasted partially defatted cooked cottonseed flour · Cottonseed flour
- Facts checked
- November 2026
Forms and grades of toasted partially defatted cottonseed flour
Suppliers sell different products under the same name. Specify the one you need.
Light toast
Lighter-roasted flour for tan shades.
Dark toast
Longer-roasted flour for darker brown shades.
Standard flour
Fine ground flour at a stated fat and protein content.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Free gossypol
- Free gossypol by the AOCS method, limited to 450 ppm in 21 CFR 73.140.
- Heavy metals
- Lead and total arsenic by ICP-MS against the regulation's limits.
- Moisture, fat and protein
- Moisture, residual fat and protein, which affect shade, flavor and shelf life.
- Aflatoxins
- Total aflatoxins by HPLC or ELISA, a known concern in cottonseed products.
- Microbiology
- Total plate count, yeast and mold, and pathogens such as Salmonella and E. coli.
Storage, lots and expiry
Storage and shelf life
Store sealed in a cool, dry place; residual oil can go rancid with heat and air, and the flour picks up moisture and odors. Shelf life is set by the supplier specification.
Lots and expiry dates
Shade varies with toasting, so check each lot against a retained color standard and record gossypol and aflatoxin results. Rotate stock first-in, first-out.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 73.140 describes the color additive as made from food quality cottonseed that is delinted, decorticated, cooked, pressed, ground and reheated to a light to dark brown shade.
Source: ecfr.gov (opens in a new tab)21 CFR 73.140 permits it for coloring foods generally, but not standardized foods unless their standards allow added color.
Source: ecfr.gov (opens in a new tab)21 CFR 73.140 limits free gossypol to 450 ppm and lead to 10 ppm.
Source: ecfr.gov (opens in a new tab)The color additive is exempt from FDA certification.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Toasted partially defatted cottonseed flour suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking toasted partially defatted cottonseed flour suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell toasted partially defatted cottonseed flour? Request a listingFrequently asked questions
What forms of toasted partially defatted cottonseed flour can brands buy?
Common forms include light toast, dark toast and standard flour. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for toasted partially defatted cottonseed flour include?
Expect free gossypol, heavy metals, moisture, fat and protein, aflatoxins and microbiology, each with its method, specification and result for that lot.
How should toasted partially defatted cottonseed flour be stored?
Store sealed in a cool, dry place; residual oil can go rancid with heat and air, and the flour picks up moisture and odors. Shelf life is set by the supplier specification.
What is the regulatory status of toasted partially defatted cottonseed flour?
21 CFR 73.140 describes the color additive as made from food quality cottonseed that is delinted, decorticated, cooked, pressed, ground and reheated to a light to dark brown shade. 21 CFR 73.140 permits it for coloring foods generally, but not standardized foods unless their standards allow added color. 21 CFR 73.140 limits free gossypol to 450 ppm and lead to 10 ppm. The color additive is exempt from FDA certification.
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