Once processed, cottonseed oil has a mild taste and appears generally clear with a light golden color, the amount of color depending on the amount of refining. Cottonseed oil has a relatively high smoke point as a frying medium. Like other long-chain fatty acid oils, cottonseed oil has a smoke point of about 450°F (232°C). Cottonseed oil is high in tocopherols which also contribute to its stability giving products that contain it a long shelf life, hence manufacturers' proclivity to use it in packaged goods.