85% Canola Oil

Canola oil is a vegetable oil made from the seeds of the canola plant. The plant is a cultivar of rapeseed, bred to have lower levels of erucic acid and glucosinolates. It is processed to extract the oil, which is then refined, bleached, and deodorized for use in food.

Canola oil is a versatile cooking oil used for frying, baking, and sautéing. Manufacturers add it for its neutral flavor, high smoke point, and liquid texture, which makes it suitable for a wide range of food products. It is commonly found in salad dressings, baked goods, and processed foods.

Canola oil is generally recognized as safe (GRAS) by the FDA for food use. It is a source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids. While some studies suggest potential health benefits associated with canola oil consumption, like improved heart health markers, other research has raised questions about its processing and effects. JECFA and EFSA have evaluated vegetable oils, including canola oil, and have not set specific limits for its consumption when used as a food ingredient. Evidence on its health effects is mixed and ongoing.