Canola & Palm Oil

Canola oil is a vegetable oil made from the seeds of the canola plant, a cultivar of rapeseed. Palm oil is derived from the fruit of oil palm trees. Both are refined for use in food production, often through processes that may involve bleaching and deodorizing.

These oils are widely used in baking and processed foods due to their neutral flavor, smooth texture, and ability to extend shelf life. They function as fats and oils, providing moisture and tenderness in products like cakes, cookies, pastries, and snack foods.

Canola oil and palm oil are generally recognized as safe (GRAS) by the FDA for use in food. Both are sources of fat, and like all fats, should be consumed in moderation as part of a balanced diet. JECFA and EFSA have evaluated these oils and their components. Evidence on the health effects of dietary fats is extensive and ongoing, with recommendations generally focusing on overall dietary patterns rather than single ingredients.