Corn Cottonseed Canola

Corn, cottonseed, and canola are all types of vegetable oils. These oils are extracted from the seeds or fruits of plants. They are commonly refined, bleached, and deodorized for use in food products.

These oils are used as cooking oils and as ingredients in a wide variety of processed foods. They provide fat and moisture, and can help improve texture and mouthfeel. They are often found in baked goods, snacks, salad dressings, and fried foods.

Corn, cottonseed, and canola oils are generally recognized as safe (GRAS) by the FDA for use in food. They are sources of unsaturated fats, including monounsaturated and polyunsaturated fats. Some studies suggest that replacing saturated fats with unsaturated fats may have benefits for heart health. However, the health effects of specific oils can depend on processing methods and overall dietary patterns. JECFA has evaluated various vegetable oils and established specifications for their quality.