Canola And Corn Oils
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Canola oil is derived from rapeseed, a plant in the mustard family. Corn oil is pressed from the germ of corn kernels. Both are refined vegetable oils, meaning they undergo processing to remove impurities, resulting in a neutral flavor and light color.
Why it's used
These oils are used as cooking oils and as ingredients in a wide variety of processed foods. They provide moisture, improve texture, and act as emulsifiers, helping to blend ingredients like oil and water. They are commonly found in baked goods, salad dressings, and fried products.
Health notes
Canola oil and corn oil are generally recognized as safe (GRAS) by the FDA for use in food. They are primarily sources of unsaturated fats, including omega-3 and omega-6 fatty acids. Regulatory bodies like JECFA and EFSA have evaluated vegetable oils. While generally considered healthy fats when consumed in moderation as part of a balanced diet, high intake of any fat can contribute to excess calorie consumption.
Allergen info
Neither canola oil nor corn oil are derived from the major allergens of milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy, or sesame. They do not contain gluten.