Canola Oil Soy Oil

Canola oil is a vegetable oil made from the seeds of the canola plant, a cultivar of rapeseed. Soy oil is a vegetable oil extracted from the seeds of the soybean. Both are common cooking oils produced by crushing the seeds and extracting the oil, often with the use of solvents followed by refining.

These oils are widely used in packaged foods due to their neutral flavor, low cost, and versatility. They function as a cooking medium, provide a smooth texture, and help preserve shelf life in products like baked goods, snacks, dressings, and fried foods.

Canola oil and soy oil are generally recognized as safe (GRAS) by the FDA for use in food. They are sources 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 debate exists regarding the processing methods and the ratio of omega-3 to omega-6 fatty acids.