Canola Oil Corn Oil Soybean Oil

Canola oil is a vegetable oil made from the seeds of the canola plant. Corn oil is extracted from the germ of corn kernels. Soybean oil is derived from the seeds of the soybean plant. All three are refined through processes that typically involve pressing or solvent extraction, followed by purification steps.

These oils are widely used as cooking oils and as ingredients in processed foods. They provide a neutral flavor and smooth texture, and help to carry other flavors in food products. They are commonly found in baked goods, salad dressings, snacks, and fried foods.

Canola oil, corn oil, and soybean oil are generally recognized as safe (GRAS) by the FDA for use in food. They are sources of unsaturated fats. The WHO and EFSA have evaluated vegetable oils, and JECFA has evaluated specific oils, generally finding them safe for consumption within typical dietary patterns. Research on the health effects of these oils is ongoing, with some studies suggesting benefits from unsaturated fats while others raise questions about processing methods and specific fatty acid profiles.