Canola High Oleic Oil And Palm Oil And /or Fractions

This ingredient is a blend of two types of vegetable oils: high oleic canola oil and palm oil, or fractions of palm oil. High oleic canola oil is a variety of canola bred to have a higher amount of oleic acid, a type of monounsaturated fat. Palm oil comes from the fruit of oil palm trees.

This oil blend is used as a cooking oil and shortening in baked goods like cookies and biscuits. It provides a stable fat source that helps improve texture, mouthfeel, and shelf life. Manufacturers may use it for its specific functional properties in creating a desired texture and preventing spoilage.

Canola oil and palm oil are generally recognized as safe (GRAS) by the FDA for use in food. High oleic canola oil is higher in monounsaturated fats, which are considered healthier fats. Palm oil contains saturated fats, and high intake of saturated fat is linked to increased risk of heart disease. The Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA have evaluated palm oil and its components.