Canola Mayonnaise

Canola mayonnaise is a condiment made primarily from canola oil, egg yolks, and an acidifying agent like vinegar or lemon juice. Canola oil is extracted from the seeds of the canola plant, a cultivar of rapeseed. The mixture is blended until it thickens into a stable emulsion.

Manufacturers use canola mayonnaise as a base for dressings, dips, and spreads, and as an ingredient in prepared foods like chicken or tuna salad. Its creamy texture and mild flavor make it a versatile addition to many savory dishes. It is commonly found in deli salads, cheese spreads, and lunch snack combinations.

Canola oil is generally recognized as safe (GRAS) by the FDA. Mayonnaise, as a food product, is not specifically regulated by the FDA beyond general food safety standards. Regulatory bodies like JECFA and EFSA have evaluated components of mayonnaise, such as oils and acids, but not the finished product as a whole. Evidence suggests that fats and oils in moderation can be part of a healthy diet, but excessive intake of any fat can contribute to weight gain.