Canola Oil Coconut Oil Soybean Oil

Canola oil is extracted from the seeds of the canola plant, coconut oil comes from the meat of mature coconuts, and soybean oil is obtained from the seeds of the soybean plant. These oils are typically extracted through pressing and/or solvent extraction, followed by refining processes to purify them.

These oils are used in food manufacturing as cooking oils, to provide texture, and as a source of fat. They contribute to the mouthfeel and flavor of many processed foods. They are commonly found in baked goods, snack foods, dressings, and cereals.

Canola oil, coconut oil, and soybean oil are all generally recognized as safe (GRAS) by the FDA for their intended uses. Coconut oil is notable for its high saturated fat content; the 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake to less than 10% of daily calories. Canola and soybean oils are primarily sources of unsaturated fats. JECFA has evaluated edible fats and oils, and their safety is well-established at typical intake levels.