Canola Oil And / Or Soybean Oil

Canola oil is made from rapeseed plants, bred to have lower levels of erucic acid. Soybean oil comes from soybeans, a legume. Both are vegetable oils, extracted from the seeds and then refined.

These oils are commonly used in processed foods for their neutral flavor and ability to improve texture and mouthfeel. They act as cooking oils, carriers for flavors, and help blend ingredients in products like sauces, dressings, and baked goods.

Canola oil and soybean oil are widely used and considered safe by the FDA, listed as Generally Recognized As Safe (GRAS). They are a source of unsaturated fats, including omega-3 and omega-6 fatty acids. JECFA and EFSA have evaluated these oils. While generally considered healthy in moderation as part of a balanced diet, some older research raised questions about processing methods, but current scientific consensus supports their safety and nutritional value.